Afghan yo-yos

Lottie Hedley

This recipe is by Shaun Clouston, Logan Brown (Wellington), taken from The Great New Zealand Baking Book (published by Thom Productions and PQ Blackwell, $49.95).

To celebrate the launch of The Great New Zealand Baking Book - and because it'll be Mother's Day before we know it - we're giving away a special afternoon tea for one lucky mum and five of her friends. Chef Michelle Pattison will make two sweet and two savoury treats using recipes from the book for you all to enjoy (including these afghan yo-yos) and the book's creator, Murray Thom, will deliver it all, boxed, to your home on the day — along with bubbles (because this is a celebration, after all) and a copy of the baking book for each of you. Enter here

Afghans

170 g	Butter
¼ cup	Coconut sugar
¼ cup	Sugar
1 cup	Plain flour
1 Tbsp	Dutch cocoa powder (Main)
1 cup	Cornflakes (Main)

Milk chocolate caramel

240 g	Milk chocolate
240 g	Sugar
240 ml	Cream
1 tsp	Salt
100 ml	Milk

To finish

¼ cup

Chopped walnuts, preferably New Zealand ones

Directions

1. Heat oven to 160C fan-bake or 180C regular. Grease and line a baking tray.
2. Cream butter and sugars together until fluffy. Sift flour and cocoa together and add to creamed mixture. Stir in cornflakes.
3. Place 24 heaped teaspoonfuls of mixture on the tray and bake for 10–12 minutes. Cool on a wire rack.
4. Place chocolate in a medium-sized bowl. Heat sugar, without stirring, in a medium-to-large pot on a medium heat until it becomes a light golden caramel colour. Slowly pour cream in and whisk until smooth — be careful, as the sugar can spit as you pour it in. Pour caramel over chocolate and whisk until smooth, then whisk in salt and milk. Set aside to cool.
5. Once everything is cooled, sandwich biscuits together with milk caramel and roll the sides in chopped walnuts.