Dark Chocolate & Walnut Afghan Cookies

Treats

Afghan cookies are a New Zealand classic treat. As I’m travelling around New Zealand at the moment, it would be rude not to eat like a local. Traditionally Afghan cookies are made with crumbled corn flakes. As I am not a major fan of corn flakes, I have substituted them for chopped walnuts. I think grated fresh or crystallized ginger would also be great additions to these cookies.

Don’t worry if the cookie mixture becomes quite dry when mixing. Simply mould the dough into a big ball and create cookie portions with your hands.

The cookies will keep fresh in a airtight container or bag for at least 4 days.

Makes 12 cookies.20170619_135409-01

  • 250g butter, softened
  • 65g caster sugar
  • 1 tsp vanilla essence
  • 50g walnuts, chopped
  • 200g dessicated coconut
  • 2 tbsp good quality cocoa powder
  • 300g plain flour
  • 50g dark chocolate
  • 1 tsp coconut oil
  • 12 whole walnuts for decorating
  1. Preheat an oven to 180°C and grease a baking tray with a little coconut oil.
  2. Cream the butter and sugar together with an electric beater.
  3. Add the vanilla essence, chopped walnuts and coconut.
  4. Sift in the cocoa and flour and mix well together.
  5. Place tablespoonfuls of the cookie dough on the prepared baking tray. Flatten each cookie with the back of a spoon and bake in the oven for 20 minutes.
  6. Remove from the oven and allow to cool on a wire rack.
  7. For the cookie icing: melt the dark chocolate in a heatproof bowl over a simmering pan of water. Once melted, stir in the coconut oil until glossy.
  8. Spoon the chocolate over each cookie and add a whole walnut to finish.

 

 

Salted Almond Brownies

Treats

So I was all set to make these delectable Peanut Butter Brownies from Glenisk‘s collaboration with Tang to raise much needed funds for the Unicef Ireland Syrian Appeal. I was assembling all the ingredients when I realised I was short a few so these Salted Almond Brownies were born instead. I used 75% dark chocolate so they were quite rich but just use a lower percentage of chocolate for a lighter treat. The brownies are also gluten-free so handy treats that leave nobody out!

Makes 16.

Salted Almond Brownie

  • 75g almonds
  • 1 tbsp icing sugar
  • 1 tsp sea salt
  • 100g almond butter
  • 4 tbsp honey
  • 200g dark chocolate
  • 150g butter
  • 6 eggs
  • 150g ground almonds
  • 25g baking powder
  • 200g natural yoghurt
  • 1 tsp vanilla essence
  1. Preheat an oven to 170°C and line a rectangle baking tray with parchment.
  2. Place a large dry frying pan over a medium heat. Once hot; add the almonds, icing sugar and sea salt. Stir regularly to gently coat the almonds until the icing sugar is fully combined. Remove from the heat and set aside to cool.Salted Almond Brownie
  3. In a large mixing bowl, whisk together the almond butter and honey until fully combined.Salted Almond Brownie
  4. In a separate heatproof bowl, place the chocolate and butter and melt over a saucepan of simmering water until fully melted.
  5. In a separate bowl, whisk together the eggs before adding to the almond butter and honey. Continue to whisk until plenty of air bubbles have been created.Salted Almond Brownie
  6. Stir through the ground almonds and baking powder, followed by the melted chocolate and butter until well combined. Finally add the yoghurt and vanilla essence.Salted Almond Brownie
  7. Roughly chop 50g of the cooled salted almonds and stir through the brownie batter.Salted Almond Brownie
  8. Pour the batter into the lined tray and scatter over the remaining whole almonds.Salted Almond Brownie
  9. Bake in the oven for 30 minutes or until a skewer comes out clean.
  10. Allow to cool in the tray before cutting into squares. Keep fresh in the fridge in an airtight container.Salted Almond Brownie