Thursday 4 April 2013


The Edmonds Junior Cookbook was one of the first books that really got me baking obsessed in 2004 which i can not believe is 10 years ago!! There are two recipes in there that after trying many other i always seem to go back to... 1. Melting moments recipe and 2. AFGHANS!!

Afghans are something i have never tried to make gluten free until tonight and i am very happy that i have. It was very easy to sub for gluten free ingredients in the recipe and it worked out perfectly and you cant even tell they are gluten free which is always my number one aim, baking should always taste amazing and some how i find gluten flour tends to leave an unpalatable after taste.

These are not your traditional afghans..  the only part i don't like about them is the big nut on the top, don't get me wrong i love walnuts or almonds alone, i just don't like it together, so i have used threaded coconut, ground pistachios and chocolate chips! ENJOY

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes

200g Butter, at room temperature
1/2 cup Caster sugar
1 1/4 cups All purpose Gluten Free Flour (i use healtheries baking mix)
1/2 tsp Guar gum (ensures the biscuits hold and keep their shape, can get from health food store)
1/4 cup Cocoa
2 cups Gluten free cornflakes

1. Cream butter and sugar until light and fluffy. Sift flour and cocoa.

2. Stir into creamed mixture. Fold in cornflakes.

3. Spoon mounds of mixture onto a greased oven tray gently pressing together.
4. Bake at 180C for 10-15 minutes or until lightly browned and firm. 5. When cold ice with chocolate icing and decorate with a walnut piece if you like.

To ice and decorate: 
75g unsalted butter 
1 1/2 cup icing sugar
1/4 cup Cocoa
 1 tbsp milk, add more if needed 
Decorations eg coconut, walnuts, choc chips

To make icing, cream the butter for 3-4 minutes or until very pale. Add milk and vanilla and half of the icing sugar and all of cocoa, beat for at least 1 minutes or until the mixture is light and fluffy. Add remaining icing sugar, and beat for a further 3 minutes or until the mixture is light and fluffy or at a spreadable consistency. Pipe or spread over cookie, and decorate, as you can see i have used coconut, choc chips and pistachios

No comments:

Post a Comment