I don’t really bake, because I am not good with details like, you know, measuring, but I have power and a Kitchen Aid Mixer which is a whole lot more than a lot of people right now. We have two Lower Manhattan refugees camping out with us, so I figured I would be a good hostess and make some cookies to go with our vodka. Cookies made of cornflakes. And chocolate. Chewy and melt-in-your-mouth.
This recipe comes from the illustrious Edmonds Cookbook, all the way from New Zealand. Yes, where Lord of the Rings was filmed. Where we call cookies “biscuits.” And where we call these particular biscuits “Afghans.” Don’t ask me why. The book is one hundred years old, it doesn’t have to make sense.
Our refugees brought with them a cooler full of perishables which included but was not limited to pounds of butter. Which is the perfect ingredient if you want to put on some Hurricane Pounds™ (weight you gain sitting around indoors eating the contents of your refrigerator).
So, without further ado, if you want some Hurricane Pounds™ of your own, here’s the recipe.
- 200 grams of softened butter
- 1/2 cup of sugar
- 1/4 cup of cocoa powder
- 1 1/4 cups of flour
- 2 cups of corn flakes!!!
- Chocolate and butter melted and mixed to make icing.
Cream butter and sugar. Add cocoa powder and flour sifted. Add corn flakes.
Make little lumps on a greased baking tray and bake at 350 for about 12/13 minutes.
Cool. Ice. Eat.