I was wondering after the last batch of valrhona chocolate afghans
what afghans would be like in a white chocolate version. Here they are...
Excessively decadent and delightfully afghan.
200 g butter
1/2 c caster sugar
11/2 tbsp icing sugar
180 g plain flour
2 dstspn cornflour
65 g macadamia white chocolate, grated with vegetable peeler
2 c cornflakesWhite Chocolate Ganache
250 g white chocolate
110 ml cream
Preheat oven to 165 degrees
Cream butter and sugar together till light and fluffy.
Sift in icing sugar. Gently beat to combine.
Sift in flour and cornflour and stir to combine.
Stir in chocolate.
Add cornflakes and fold in. Don't stress if they crush and crack.
Line a baking tray with baking paper. Using a dessertspoon roll into even balls. You should make around 20.
Place in the oven and bake for 15 minutes or until the bottoms look caramelised.
Once cooked, they will still sound a little bubbly - thats good. Leave them to cool slightly on the tray for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache, combine all the ingredients in a bowl and place over a small amount of simmering water in a pot. Heat slowly and stir occasionally to combine. Set aside to cool before using. You want the consistency to be firm but pliable.
Using a teaspoon, generously dollop ganache on top of each biscuit then use a knife to spread around the top.
Place walnut in the middle and sprinkle with pistachios.
A little something pretty stitched by my Nana Mary
Remember they will be crispy once they cool. I suggest you get them iced etc and cover with a tea towel and leave them overnight. Perfect.