Kiwiana bakes (+ recipes)

Many sweet delights are indigenous to New Zealand despite claims to the contrary. As most of us know, our Australian neighbours still dispute the fact that we created the pavlova even though food historians have written proof.
The two countries also argue over the origins of the lamington - a square of sponge cake coated traditionally in raspberry (or strawberry) jelly or chocolate icing then rolled in desiccated coconut. Lamingtons can be split and filled with whipped cream and/or jam. Many cafes are now reinventing the lamington, serving lime and lemon variations.
There is no need to argue over the origins of Anzac biscuits. They have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to husbands abroad because the ingredients did not spoil easily and the biscuits kept well during transportation.
The Afghan biscuit is also thought to have originated in New Zealand. Prepared from a cocoa-infused dough and cornflakes, they are usually topped with chocolate icing and walnut pieces. It is believed that the name has nothing to do with Afghanistan but rather the dark colour of the biscuits.
Caramel slice - a Scottish creation - has taken on many distinctly Kiwi characteristics. We love caramel slice either topped with chocolate or nuts, and it's one of the most popular sweet treats that coffee houses and cafes serve.
The scone - a Sottish/British original - has always been a Kiwi standby. Cheese and date scones will always be a favourite, but now many cafes also offer their own variation, serving such delights as savoury vegetable, passionfruit, and decadent chocolate scones.
RECIPES
AFGHANS
The icing on these Afghans is ganache - a mixture of dark chocolate and cream.
250g butter, softened
3/4  cup caster sugar
1 1/2 cups flour
1/2 cup dark cocoa powder
1 1/2 cups cornflakes
Chocolate Icing:
1/2 cup cream
200g dark chocolate, finely chopped
20-21 walnut halves
Preheat oven to 150C. Line two baking trays with baking paper.
Cream butter and caster sugar until light. Sift in flour and cocoa and mix well. Add  cornflakes and mix until just combined.
Roll into 20-21 balls of about 35g each. Place on prepared trays. Flatten lightly with a fork. Bake for 25-30 minutes. Cool biscuits on a wire rack.
To make icing, bring cream to boil, either on hob or in microwave. Remove from  heat and stir in  chocolate. Stand for two minutes. Whisk until smooth. Stand until cool and thick.
Spread icing over Afghans with spatula. Place walnut half in centre of each biscuit. When icing is set, store Afghans in  airtight container in cool place. Makes 20-21.
CAB SAV LAMINGTONS
These lamingtons can be prepared two or three days in advance and refrigerated (unfilled) in an airtight container.
Lamingtons:
500g slab trifle sponge cake or similar
1 cup cabernet sauvignon wine
1/2 cup water
85g packet raspberry jelly crystals
1 cup desiccated coconut
Raspberry Sauce:
1 1/2 cups frozen raspberries
2 tbsp icing sugar
2-3 tbsp cabernet sauvignon
1 cup cream, lightly whipped
Trim sponge of any brown edges. Cut sponge into 4cm x 4cm cubes.
Bring wine and water to boil and stir in jelly crystals. Cool, then refrigerate until jelly has reached egg-white consistency, stirring occasionally. Dip each side of lamingtons into  jelly, then gently toss in coconut. Refrigerate to set.
To make sauce, puree raspberries with icing sugar and enough wine to produce a pouring consistency.
Either pile lamingtons on serving plates, drizzle with sauce and garnish with whipped cream, or split lamingtons, combine a little sauce with whipped cream and fill lamingtons. Serve with remaining sauce and extra raspberries, if preferred. Serves 4-6.
CRAZY PINWHEEL SCONES
3 cups plain flour
2 tbsp baking powder
100g butter, chopped
3 tbsp sugar
1 cup milk
1/4-1/2 cup apricot or raspberry jam
1 cup each: pomegranate-flavoured craisins, sultanas
Preheat oven to 190C. Lightly grease or line an oven tray with baking paper.
Sift flour and baking powder into a large bowl. Rub in butter with fingertips, until crumbly. Mix in sugar.
Add  milk - a little at a time - until a smooth dough is formed. Gently knead  dough on a lightly floured bench until smooth. Roll out  dough to make a 5mm-1cm thick rectangle.
Spread a thin layer of  raspberry jam over  dough. Evenly spread with craisins and sultanas.
Gently roll up dough, long edge to long edge. Cut into even pieces, about 2.5cm wide.
Place on greased tray, cut sides up. Bake for 15-20 minutes, until golden brown. Cool on a wire rack. Makes about 12.
CARAMEL HAZELNUT SLICE
Base:
250g vanilla wine biscuits, finely crushed
1/2 cup desiccated coconut
175g butter, melted
Caramel Filling:
25g butter
2 tbsp golden syrup
375g can sweetened condensed milk

Topping:
100g toasted hazelnuts, roughly chopped
Line a 25cm x 20cm baking pan or slice pan with baking paper.
Combine  crushed biscuits and  coconut in a  bowl. Stir in melted butter. Press mixture into pan. Refrigerate to set.
To make filling, combine  butter, golden syrup and condensed milk in a heavy-based saucepan. Stir constantly over a low heat for about five minutes, until  mixture boils and becomes caramel. Pour mixture over base and cool slightly.
Once cooled, sprinkle hazelnuts over caramel. Cover and refrigerate overnight before cutting. Makes 20 pieces.