Today I’m writing about Afghans, amongst other things.
“Afghans?” I hear you say, “What, the people of Afghanistan, or those gorgeous Hounds with movie star hair?”
Neither of those. I’m talking the serious Afghans.
In the short time New Zealand has been up and running, they seem to have developed quite a penchant for putting cereal in their biscuits. Take the strangely-named Afghans. Chocolate shortbread with crushed cornflakes. The ANZAC biscuit, sent to the troops in the war. Porridge oats, coconut and golden syrup. Well, that’s pretty similar to a flapjack, so that’s okay.
But last week I discovered a new one, and I was so amazed I had to make some.
WEET-BIX SLICE. (There’s no ‘a’ in a New Zealand Weetabix)
There’ll be lots of you who have tried this and are rubbing your tummies at the very mention, but I was appalled. Weetabix in a cake? Surely not. I used to feed puppies on the stuff.
But, actually, it’s really good. Here’s the recipe. Try making some this week. You won’t regret it.
- 5 Weet-Bix crushed
- 1½ cups white flour
- 2 teaspoons baking powder
- 2 tablespoons cocoa
- ¾ cup coconut
- ¾ cup sugar
- 1 tablespoon golden syrup
- 200g margarine
- 1 teaspoon vanilla essence
HOW YOU MAKE THEM
- Combine Weet-Bix, flour, baking powder, cocoa and coconut in a mixing bowl.
- Place sugar, golden syrup and margarine into a saucepan and simmer until
sugar is dissolved.
- Add vanilla essence and blend together.
- Pour the liquid blend over dry ingredients and mix together.
- Press into a 20cm x 30cm lined baking dish.
- Bake in a moderate oven, 180˚C, for 15 minutes or until firm.
- Ice with chocolate icing when cool – this is VERY important as it makes them even nicer.