There are two things I can say with certainty that will be found in every good ole kiwi household, one is some sort of tube, jar, or vat of either vegemite or marmite, or both, and the other is the Edmonds Cookery Book. No home in the 70′s was complete without it and I’m pretty sure this would be the case today….. (nz readers feel free to jump on in here at to agree or attest!). Every single recipe from childhood is guaranteed to have come out of this book, the good, the bad, the downright horrifying and those in-between.
One of the good ones and every kids favorite is afghans, it’s a cookie dummies…. and a pretty simple one too. I had to adapt the recipe somewhat since the weights are all in grams and oz’s and I got completely confused, without a scale, how to convert this into tbsp’s and cups but I think I got it… Mr Weiss has given it the thumbs up with his afternoon cuppa.
1 stick (4 oz) + 6 tbsp softened butter
6 tbsp sugar
1 1/2 c flour
3 tbsp unsweetened cocoa
1 1/2 c cornflakes
2 tbsp softened butter
2 oz bittersweet chocolate, finely chopped
1/4 c boiling hot water
1 c powdered sugar, sifted
walnuts for topping
Oven 350 F
Cream butter and sugar until light and fluffy, add flower and sifted cocoa (this is just to get the lumps out of the cocoa), mix until combined, stir in cornflakes. Drop spoonfuls (about tbsp heaping) onto greased cookie sheet. Bake 16-18 mins. Cool.
Icing: Melt chocolate with hot water until smooth paste, add softened butter, mix, stir in sifted powdered sugar. Spread onto completely cooled cookie, place walnut piece on top…. ahhh isn’t that nice.