Baking and reading are two of my favourite hobbies so you can imagine how happy I am when perusing the cookbook section of my local library. I love meandering through, taking my time to flick through the baking books to find the right ones to borrow.
Recently I discovered The Primrose Bakery Book (Martha Swift and Lisa Thomas), a beautifully presented baking book. It is named for the bakery in London that looks picture perfect and so cute.
There were quite a few recipes calling to me but the one I chose to bake first was Afghan biscuits. The authors called them Australia’s fav biscuit but I have to say, I had never even tried one until reading this book!
These easy chocolate cornflake cookies are a quick and simple biscuit to make and you probably have all that you need to bake them in your pantry right now. They were a hit with my colleagues at the newspaper, and also with Misses 8 and 10 in the lunchbox. A great all-round treat that takes mere moments to make.
The authors topped their cookies with chocolate buttercream but I left mine au naturel. This makes a small batch.
GATHER:
200 grams unsalted butter, diced, at room temperature
75 grams caster sugar
175 grams plain flour
25 grams cocoa
50 grams cornflakes.
LET’S GET TO IT:
Preheat oven to 180C and line a baking tray with non-stick paper.
Cream butter and sugar until pale and creamy, then stir in the flour and cocoa and beat until combined.
Use a silver spoon to stir in the cornflakes, trying not to crush them.
Heap a large tablespoon of mixture onto the baking tray and use a fork to slightly flatten.
Continue with all the dough, hen bake for 15 minutes.
Leave on tray for five minutes before removing to a wire rack to cool completely.
