Easy Afghan biscuit recipe

For those who love all things cookie; I’m looking at you cookie monster, you may already be familiar with Afghan biscuits or cookies to our American friends. If not, they’re a must try! These Afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum. They’re hit with both little kids and big kids alike.

The origin of the Afghan biscuit recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. They’re surely one of the country’s greatest exports, second only to Richard Wilkins hair.

This recipe has a high proportion of butter, and relatively low sugar, no rising agent, giving them a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content. The substantial butter used gives the biscuit a soft melt-in-the-mouth texture, and the sweetness of the icing offsets the low sugar content of the biscuit and the cocoa bitterness.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a lazy Sunday to have with a cuppa. With the added bonus of many of the ingredients required being pantry staples why not give this Afghan biscuit recipe a try.

If you love this Afghan biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Easy Afghan biscuit recipeNew Zealand Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipe

Easy Afghan biscuit recipe
 
Prep time
Cook time
Total time
 
These afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum.
Author:
Recipe type: Dessert
Cuisine: New Zealand
Serves: 30
Ingredients
Biscuits
  • 250g butter softened
  • ¾ cup brown sugar
  • ¼ cup Cocoa powder
  • 1⅔ cups plain flour
  • 2½ cups cornflakes
  • Walnuts, to decorate
Chocolate icing
  • 1½ cups icing sugar mixture
  • 2 tablespoons cocoa powder
  • 2 tablespoons hot water
Instructions
  1. Preheat oven to 180C/160C fan-forced.
  2. Grease 2 large baking trays and line with baking paper.
  3. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
  4. Bake for 16 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on tray
  5. Make Chocolate icing: Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
  6. Add a teaspoon of chocolate icing onto the tops of the biscuits, spreading slightly (see note). Decorate with walnuts. Set aside for 1 hour to set. Serve.

Japanese Okonomiyaki recipe

For those who love Japanese food; you may already be familiar with Okonomiyaki (O-konomi-yaki). If not, it is a must try! This vegetarian Japanese Okonomiyaki recipe is something we’ve been wanting to try making at home for months.

Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”.

As the name insists, you can do what you like. But there are some differences in ingredients that change the style of the dish depending on the region of Japan. There are two main types of okonomiyaki. Osaka (or Kansai) style or Hiroshima. For us, it is all about the former style – Osaka, as this was the variety we “sampled” the most while travelling around Japan earlier this year. Our first attempt at making okonomiyaki was at a cooking class in Osaka called Eat Osaka which is well worth doing if you are ever in Osaka.

To make the okonomiyaki, it is a simple flour based mixture combining vegetables (predominantly cabbage) and if you want a non-vegetation option, you could add some cooked pork, chicken or prawns.

At a restaurant traditionally the Okonomiyaki is cooked on a hot plate in front of you, however, our homemade Okonomiyaki recipe can be cooked using a non-stick fry pan with a little vegetable oil.

To finish your okonomiyaki the best part is the toppings! Okonomiyaki sauce is essential. It is a dark brown sauce combining Worcestershire sauce, soy sauce, ketchup, and a dash of sugar or a teaspoon of honey. The dominant okonomiyaki sauce brand is Otafuku. You then need to use Japanese mayonnaise; Kewpie Mayo is the most popular brand or any other Japanese mayo which is thicker and sweeter than other varieties. To finish, top off your okonomiyaki with Aonori; a green seaweed close to powder form and Dried Bonito Flakes (if you like). In our house, if you like a little spice, you can also use sriracha or some Nanami Togarashi (dried chilli powder)!

Looking for other vegetarian recipes then check out or vegetarian rice paper rolls.

Japanese Okonomiyaki ingredientsJapanese Okonomiyaki batterJapanese Okonomiyaki mixtureCooking Japanese Okonomiyaki RecipeOsaka Okonomiyaki RecipeJapanese Okonomiyaki RecipeHomemade Japanese Okonomiyaki RecipeJapanese Okonomiyaki Recipe

Vegetarian Japanese Okonomiyaki – Recipe Instructions

5.0 from 1 reviews
Japanese Okonomiyaki Recipe
 
Prep time
Cook time
Total time
 
Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked".
Author:
Recipe type: Main
Cuisine: Japanese
Serves: 4
Ingredients
Japanese Pancake mixture
  • 120g Okonomiyaki flour or plain flour
  • ¾ cup water
  • 3 eggs, lightly beaten
  • 500g Cabbage, finely shredded
  • 1 carrot, grated or finely sliced
  • 4 Spring onions, sliced (half for recipe, half for decoration)
  • Vegetable oil
Toppings
  • Okonomiyaki Sauce
  • Japanese Mayonnaise
  • Aonori
  • Dried Bonito Flakes
  • Pickled Ginger
Instructions
  1. In a large bowl, whisk together flour and Water until smooth.
  2. Add the eggs to the batter and whisk to combine. Stir in the cabbage, carrot, and spring onions.
  3. Meanwhile, heat a non-stick frying pan over medium-high heat.
  4. Add Okonomiyaki mixture. Using a spatula and form pancakes until ½” thick and approximately (6”) across.
  5. After about 3 minutes, flip over pancake and cook for 4 minutes.
  6. Remove to plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise and sprinkle with Aonori and dried Benito flakes.

 

Banana pineapple smoothie recipe

As many readers would know Sunday is market day for Brooke and I. Each Sunday we venture to South Melbourne markets to do the weekly grocery shop. Brooke is a woman on a mission when doing the grocery shop, methodically checking the items off the list, whereas I’m frequently straying from the plan. This Sunday Brooke turned around to see me holding not one but 2 whole pineapples (which, were not on the list). Pre-empting the question coming my way I said, “I’m going to make a banana pineapple smoothie”.

On the ride home, I now needed to back that audacious statement up so I Googled healthy banana pineapple smoothie recipe. To my surprise, I couldn’t find any, which appealed so I decided to make a hybrid of a couple I had read.

This is a quick and tasty way to start your morning. Simply combine your 4 ingredients, fresh pineapple, half a banana, half a cup of Greek yogurt, and 1 cup of Almond coconut milk (either plain almond or coconut milk will also work). Add half a cup of ice and blend for 60 seconds and your tropical banana pineapple smoothie is ready to drink.

With no added sugar this sweet and tangy banana pineapple smoothie recipe is secretly healthy!

Looking for more great smoothie recipes then check out our healthy purple smoothie or our kale smoothie.

Healthy banana pineapple smoothie recipeBanana pineapple smoothie with Greek yogurtSkinny banana pineapple smoothie with yogurtBanana pineapple smoothie recipe

5.0 from 1 reviews
Banana pineapple smoothie recipe
 
Prep time
Cook time
Total time
 
With no added sugar this sweet and tangy banana pineapple smoothie is secretly healthy!
Author:
Recipe type: Breakfast
Cuisine: Australian
Serves: 1
Ingredients
  • 1 cup frozen pineapple
  • ½ medium banana
  • ½ cup crushed ice
  • ½ cup Greek yogurt
  • 1 cups almond and coconut milk
Instructions
  1. Add fresh pineapple, banana, Greek yogurt and ice to the blender. Add 1 cup of the almond and coconut milk. Pulse until mixture is smooth. Pour into a glass and drink your refreshing tropical smoothie!
Notes
*DAIRY FREE OPTION: Leave out the yogurt.

 

Coconut flour pancake recipe

Winter has arrived in Melbourne, and it is COLD, REALLY COLD! And while coconut might not be  quintessentially winter, there is something about this coconut flour pancake recipe that seems perfect for a winter breakfast — enjoyed in my slippers and PJs, of course.

To be honest, I never order pancakes when we go out for breakfast. I’ll almost always choose something else — But for a quick and easy home cooked breakfast it’s hard to go past these fluffy coconut flour pancakes.

This recipe is a great example of a new twist on an old classic.  I don’t know much about its health benefits, coconut flour, but has a unique, nutty flavour making it perfect for pancakes. Fluffy, light, and slightly powdery they have a unmistakeable coconut flavour.

Your pancakes shouldn’t be too large as they can be difficult to flip as they are slightly more delicate than traditional pancakes. They cook quickly, so keep a close eye on them to make sure they don’t burn. Adding extra eggs in the batter help the pancakes hold together. We like to top our paleo coconut flour pancakes with fresh strawberries, banana, and a generous drizzle of maple syrup.

If coconut flour pancakes are not your thing then check out our recipe for Spanish baked eggs or easy lemon curd.

paleo coconut flour pancake ingredientscoconut flour pancake batterpaleo coconut flour pancake recipepaleo coconut flour pancake recipecoconut flour pancakes with strawberries and bananaCoconut flour pancake recipe paleo

5.0 from 1 reviews
Coconut flour pancake recipe
 
Prep time
Cook time
Total time
 
Paleo coconut flour pancake recipe with fresh strawberries, banana, and a generous drizzle of maple syrup.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 4 eggs
  • ½ cup milk
  • 3 tablespoons coconut oil (liquid state, not solid*)
  • ½ cup coconut flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
Instructions
  1. Melt coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
  2. Heat a griddle or large skillet over medium heat.
  3. In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
  4. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  5. Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
  6. Serve warm with your favorite pancake toppings.

 

 

No bake Mars bar slice recipe

Warning this recipe is highly addictive! Proceed with caution… This ultra indulgent no bake Mars bar slice recipe is also dangerously tasty.

Do you love chocolate? Caramel? That memory of chocolate crackles at every birthday party you went to as a kid? Then this no bake Mars bar slice recipe is for you!

Mars bar slice is one of those recipes that has been around for years! The ooey gooey melted mars bars, combined with rice bubbles and a chocolate icing set on top is not only a treat for the kiddies, it is also a treat for the adults!

If like me you’ve always wondered how to make Mars bar slice you will be pleased to know this recipe is so easy to make, requires only four ingredients and did I mention you don’t have to bake it? Perfect-o! This timeless favourite and crowd-pleasing treat is perfect for those time poor and perfect to make for parties or take along to functions. No doubt it will be a hit with all ages!

Simply melt the mars bars in a large pot with a little butter and add the rice bubbles. Filling a square tin with the mixture, top off with a simple Cadbury chocolate icing and allow to set in the fridge! Slice into bite sized pieces or a square depending on your preference. Voila!

Note – it is encouraged you share the mars bar slice with friends, family or work colleagues otherwise you will end up eating it all if you have no control!

If you like sweet treats then check out these our recipes for chocolate mint fudge or passionfruit marshmallows.

No bake Mars bar slice recipe ingredientsNo bake Mars bars slice recipe instructionsNo bake mars bar slice recipeCadbury chocolate mars bar slice recipeSliced mars bar sliceNo bake Mars bar slice recipe

No bake Mars bar slice – recipe instructions

5.0 from 1 reviews
No bake Mars bar slice recipe
 
Prep time
Cook time
Total time
 
Mars bar slice recipe the ooey gooey melted mars bars, combined with rice bubbles and a chocolate icing set on top is not only a treat for the kiddies, and is also a treat for the adults!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 20
Ingredients
  • 195g Mars bar chopped (approx. 11 bite sized Mars bars)
  • 75g butter
  • 3 cup rice bubbles
  • 200 g milk chocolate
Instructions
  1. Line a square 16 inch baking tray with baking paper.
  2. Combine your chopped Mars Bars and butter in a saucepan. Stir constantly over low heat, do not boil. Stir until the mixture is smooth.
  3. Stir in your Rice Bubbles.
  4. Press your mixture evenly into your lined baking tray.
  5. Microwave your chocolate in a small bowl until melted. Use a low setting. Stir every 20-30 secs.
  6. Spread the chocolate nice and even over the slice mixture and refrigerate until set.