Chocolate afghans and cracknel…

Afternoon tea week is over for another year, but that doesn’t mean there is no afternoon tea! I was thinking about my imaginary cake stand replete with cake, scones, sandwiches and pastries… but I didn’t think about biscuits! might biscuits not be nice with a cup of tea? And supposing you didn’t fancy a cake as you were too full of the other goodies, might you not like a nice crisp biscuit?

I consulted one of my favourite stand-by cookery books… although I always have to divide the recipe by twenty-five – yes, twenty-five as it is a school dinner cook book and all recipes are for one hundred children!

So how about chocolate afghans:

Chocolate afghans

  • 8 oz butter
  • 6 oz sugar
  • 8 oz flour
  • 4 oz cornflakes
  • ¼ baking powder
  • 2 oz cocoa
  • 2 ½oz dried milk powder
  • a pinch of salt
  • vanilla essence
  1. cream butter and sugar until soft and pale
  2. stir in all the other ingredients
  3. spread on a square baking tin and bake in a moderate oven for 25-30 mins
  4. cut into fingers while still warm and leave in the tin until they are cool before turning out

… and chocolate cracknel

Chocolate cracknel

  • 1 lb golden syrup
  • 6 oz dried milk
  • 6 oz puffed wheat
  • 1½ oz cocoa
  • 7 oz butter
  • vanilla essence
  1. melt the butter and syrup in a double saucepan, bain marie, or bowl over hot water
  2. add cocoa and milk and leave over heat for 20-30 mins
  3. remove from the heat and add the vanilla and puffed wheat, mix well
  4. pour into tin and cut into slices while still warm
  5. cool in tray before serving (eat on the day it is made)



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.