Caffagani Bites = Afgan cookies + flaked almonds + cornflakes.
Why pay top dollar for the fancy little ‘haffagani’ style biscuits in the supermarket, when you can make 5 times at much at home for the same cost? The haffagani bites that I bought at the supermarket cost me $11 for 200g. I didn’t like the desiccated coconut in them so I’ve excluded them from the recipe and since I love the crunch of cornflakes in cookies, I’ve added a healthy dosage of it, hence the ‘Caffagani’. The treacle adds real depth to the flavour. If you don’t have treacle golden syrup will work well too.While baking, there doesn’t need to be too much room between the cookies as they will not spread/expand much.
Ingredients:
200g butter, softened but not melted.
3/4 cup caster sugar
1tsp vanilla essence
1 1/4 cup plain flour
1/4 cup cocoa powder
1/2 tsp salt
1 1/2 cups corn flakes, lightly crushed with your hands
3 tbsp treacle
1 cup flaked almonds
100g dark chocolate, finely chopped
Method:
- Preheat the oven to 180 degrees. Grease or line a large baking tray.
- Sift together the flour, cocoa powder and salt (dry ingredients). Set aside.
- In a large bowl, beat the softened butter, castor sugar, treacle, and vanilla for 3-4 minutes with an electric beater until light and fluffy.
- Add in the dry ingredients and gently mix with a spatula until almost combined. Add the lightly crushed cornflakes, flaked almonds and chopped chocolate. Mix until just combined.
- Place heaped tablespoon of the mixture onto a baking tray. Gently press and form into circular shape.
- Bake for 15-18 minutes until your house is filled with the heavenly smell of chocolate and treacle. Remove from the oven. Leave cookies to cool on the tray for 2-3 minutes before removing them to cool on wire racks.
- Repeat with the remaining dough.
Makes 2 dozens.