Tuesday, March 29, 2011

Too many cornflakes, and no eggs. Afghan biscuits.

I have too many mini boxes of cornflakes.  My husband gets given a couple of little boxes everytime that he goes to work at a particular place for breakfast.  He isn't much of a breakfast eater, so brought them home for madam to try.  She hasn't shown much interest in them so we have rather stockpiled a little stash.  They take up way too much space in the cupboard so it is time to use them up.  I could just have cornflakes for breakfast in the morning but I'm not much for milk first thing in the morning.  Luckily, you can bake with cornflakes.

As a Kiwi, there is really only one kind of biscuit that I can get away with making: Afghans.  I decided to try and find out more about Afghan biscuits, and how they got their name.  Wikipedia was rather unhelpful, noting only that the recipe has been found in many editions of the Edmond's Cookbook.

If there are egg allergies in the family, Afghan biscuits contain no eggs.

I found an online link to the Edmond's recipe, as well as a delicious dessert recipe involving Afghan biscuits:
Delicious Afghan biscuits

As I come to the end of my post, I wonder if the name is a bit offensive or out of date these days (I'm particularly thinking of Eskimo lollies and the recent controversy over their name).  Has anyone else ever heard how Aghan biscuits got their name?

1 comment:

  1. My mum uses cornflakes as a topping instead of crumble on stewed apple. She mixes it with dessicated coconut and then drizzles condensed milk over the whole lot. Is pretty good and danged easy!