Afghan Biscuits and Sticky Toffee Pudding

Hey guys, today I was thinking that instead of talking about a Korean recipe, I would talk about just dome desserts. I has been a while since I have strayed from a Korean recipe hasn't it? I felt that it was about time that I was also able to introduce other recipes that I like. Don't worry. I will return to Korean recipes.

This is good, this gives me a chance to share with you guys other types of food that I love, and hope that you will like too.

The first recipe today is going to be Afghan Biscuits. An Afghan biscuit is a traditional New Zealand biscuit made from cocoa powder, butter, flour and cornflakes, topped with chocolate icing and a walnut. I can be summarised as a cookie and icing, a cross between a cookie and a cupcake if you will. Now, without further ado, the recipe for it.

Ingredients
200g butter
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla
3/4 cup plain flour
3/4 cup self raising flour
2 tablespoons cocoa
1 1/2 cup cornflakes
1/4 cup desiccated coconut
2 tablespoons milk
Icing:
150g dark chocolate
20g butter
walnut pieces for garnishing

Method
1. Cream butter, sugar and vanilla
2. Fold in sifted flours and cocoa. Stir through cornflakes, coconut and milk.
3. Roll level tablespoons of mixture into balls. Arrange an a baking tray and flatten slightly with a fork.
4. bake at 180⁰C for 15-20 min. Cool
5. Icing: Combine chocolate and butter and stir over heat until smooth.
6. Spread icing on biscuits and top with a walnut piece.


And there you have it, a simple dessert that you can make in practically no time.

The other recipe that I wanted to share with you guys today is a recipe for Sticky Toffee Pudding. I am sure that you have all heard of sticky date pudding, well this is just a spin on that.

A Sticky Toffee Pudding is originally a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. Anyways, here is my version of the dessert.

Ingredients
1 1/2 cups boiling water
1 cup chopped dates
1 teaspoon bicarb soda
75g butter
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups self raising flour, sifted
Caramel Sauce:
1 cup brown sugar
100g butter
3/4 cup thickened cream
1/2 teaspoon vanilla

Method
1. Grease and line base of a 18-20 cm square deep pan with baking paper
2. Pour boiling water over dates and bicarb soda, stand for 5 minutes.
3. Cream butter, sugar and vanilla, beat eggs in one at a time. Fold in flour and date mixture.
4. Pour into the pan.
4. Bake at 160⁰C for 40min or until it is cooked.
5. Caramel Sauce: stir all ingredients over a heat until it boils and let it simmer for 2 min.
6. Remove pudding from pan, pour 1/3 of caramel sauce over the warm pudding.
7. Slice and serve with remaining sauce and cream or ice-cream.

And there you go, two easy desserts to try any time of the year.

That is it from mt today, I'll be back with more recipes soon. They may be Korean they may not be. We will see ^^ 안녕