GLUTEN-FREE GAFGHAN BISCUITS
New Zealanders, it seems, have quite a reputation for home baking. Their 1908 cookbook, Edmonds Cookery Book, provides recipes for a plethora of favourite sweet-treats including the classic and now politically incorrectly named, Afghans.
Afghans are deliciously chocolately biscuits, topped with a thick dollop of chocolate icing and a walnut and are rumoured to have been named after the similarly coloured and textured Afghani landscape, however, some say they were named after the dark colour of the skin of some Afghani people.
And so, in this modern world and in the name of political correctness, their commercial manufacturer has recently seen fit to change their moniker to ‘Milk Chocolate Roughs’.
And while we’re sure the Afghani people would actually love to have such a delicious, easy-to-make morning or afternoon tea treat named after them we’re bending to political pressure and naming our gluten-free version ‘Gafghans’.
Rosie
GAFGHAN BISCUITS
Makes around 30
200 gm unsalted butter, softened
125 gm caster sugar
340 gm Revenge Gluten-free Plain Flour Mix
30 gm cocoa
Pinch salt
60 gm gluten-free cornflakes
Chocolate ganache or chocolate icing (see below)
30 walnut halves
Preheat oven to 180°C. Line two oven trays with baking paper.
Cream the butter and sugar until light and fluffy.
Sift in the flour, cocoa and salt and fold to combine.
Add the cornflakes and mix well to break them up.
Firmly roll into balls a scant tablespoon in size and place on the prepared trays. Flatten the tops a little with the back of a spoon and bake for 15-20 minutes.
Allow to stand on the trays for 10 minutes before transferring to a rack to cool.
Once cool, ice with chocolate ganache or chocolate icing and top with a walnut half.
CHOCOLATE GANACHE (FOR A RICHER, PERHAPS ADULT, VERSION)
75 gm pure cream
210 gm dark couverture chocolate, chopped
In a small saucepan, bring the cream to the boil and, off the heat, add the chocolate, stirring until it has completely melted.
Transfer to a bowl and allow to stand until it has firmed to a thick, icing consistency.
Thickly top each biscuit with the chocolate ganache and finish off with a walnut half.
CHOCOLATE ICING
340 gm pure icing sugar
2 tablespoons cocoa powder
25 gm unsalted butter, softened
2 tablespoons hot water
¼ teaspoon pure vanilla extract
Sift the icing sugar and cocoa powder into a bowl, add the softened butter and the hot water and mix well to combine. Mix in the vanilla extract.
Thickly top each biscuit with the icing and finish off with a walnut half.