cornflakes – After Taste

Rules to live by #1: You can never ever have too many lemons. Add to that, raspberries, passionfruit and cream chesse. Okay, the rest are entirely optional…

If you’re a reader of my blog, you will know I’m rather passionate about recipes that use lemon juice, rind, or zest.

So, for all you lemon lovers out there, here is yet another recipe for lemon slice I found in the weekend. This one is slightly chewy, fruity and particularly moreish. It slices up really well and is very deserving of a big slab of thick lemony icing! No holding back here 🙂

Happy Friday!

Lemon Cornflake Slice
Makes 32 pieces

Base:

100 g butter
2 tbsp golden syrup
¾ cup sugar
¾ cup coconut
1 cup cornflakes
1 cup rolled oats
¾ cup white plain flour
1 ½ tsp baking powder

Lemon icing:

2 tbsp butter
1 cup icing sugar
3 tbsp lemon zest
2 tbsp lemon juice

Preheat oven to 180°C. In a large saucepan melt butter, golden syrup and sugar together. Add remaining ingredients, and blend well.

Press the mixture into a greased 20cm x 30cm slice pan and bake for 15-20 minutes. Once the slice has cooled to room temperature, ice.

For the icing, beat together butter and icing sugar until smooth. Blend in the lemon juice and lemon zest. Spread over the base.

Slice up when the icing has set and store in an air-tight container.

This is my entry for Sweet New Zealand this month. Head along to The Kitchen Maid and check out all the super tasty entries on offer! Click here to enter!

Home-baked chocolate afghans are nothing new, or flash for that matter. However, they are particularly yummy and seem to go perfectly with a hot drink on a cold day (like today, if you’re in Wellington!). To me they really belong in that “comfort food” category, right next to the ANZAC biscuit…

Afghan cookies are chunky, crunchy and slightly crumbly. And just like the kiwi ANZAC biscuit, Afghans require only a handful of ingredients so they are very easy to make.

The biscuits on their own are not very sweet so the icing is definitely needed and unless you have some extreme allergy to nuts..don’t forget to decorate with a wee walnut. Alternatively you could sprinkle with coconut. Delicious.

Kiwi Chocolate Afghan Biscuits

200 grams butter, softened
1/2 cup sugar
1 tsp vanilla essence
1 1/4 cup plain flour
1/4 cup cocoa
1 1/2 cornflakes, crushed
2 cups icing sugar
2 tbsps cocoa
1-2 Tbsp boiling water

Preheat oven to 180°C. Grease or line a baking tray with baking paper.

In a large bowl beat butter, sugar and vanilla until light and fluffy. Sift in flour and cocoa, stir thoroughly with the butter mixture until combined before stirring in the cornflakes.

Place heaped teaspoonfuls onto baking tray, squeeze mixture together gently if necessary then press lightly with a fork. Bake for 15-20 minutes. Cool on a wire rack before icing.

Mix the icing sugar, butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top with half a walnut.