If you’re still brassed off at Vincent for insulting all that is wholesome and good in the world, why not try Vicki’s Afghan recipe and really show him what’s what.
This recipe hails from my London days. I worked nights so would often bake during the day and leave my flatmates with a treat when they got home. These are another favourite from my cafe days. A one pot wonder, this recipe is easy to double or quadruple if baking for a crowd. Take them to the next level by swapping out regular cornflakes with the crunchy nut variety.
175g butter
½ cup sugar
¼ cup cocoa
1¼ cups flour
1 tsp baking powder
2 cups of cornflakes
Place the butter, sugar and cocoa in a pot and heat, stirring until the butter has melted.
Add the remaining ingredients and mix.
When cool enough to touch mould large spoonfuls into golf ball size biscuits, flattening them slightly as you place them on a lined baking tray.
Bake at 180°C for 15 minutes.
When cool ice with ganache or chocolate icing adorned with a traditional walnut, or I like coconut thread or cacao nibs.
Photography: Brydie Thompson
