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Afghans

Afghans

These really are amazingly easy to make.   My daughter loves them, and they actually won a prize in the local Winter Show, in competition with conventional baking. I didn't tell them they were gluten free, and they didn't notice!
These really are amazingly easy to make.   My daughter loves them, and they actually won a prize in the local Winter Show, in competition with conventional baking. I didn't tell them they were gluten free, and they didn't notice!
  • 175g softened butter
  • 75g sugar (1/3 cup)
  • 175g Gluten Free Goodies Cake and Biscuit Mix
  • 25g cocoa (4 level Tbsp)
  • 50g (1 1/2 cups) gluten free cornflakes, crushed

  • 175g softened butter
  • 75g sugar (1/3 cup)
  • 175g Gluten Free Goodies Cake and Biscuit Mix
  • 25g cocoa (4 level Tbsp)
  • 50g (1 1/2 cups) gluten free cornflakes, crushed

Note that most commercial cornflakes contain malt, which is a problem for some people with gluten sensitivity. It will be declared on the packet's ingredient list. Malt-free cornflakes can usually only be obtained from health food shops.

Cream softened butter and sugar

Mix in all other ingredients (use your hands). Leave the mixture to stand for a few moments for the flaxseed fibre to take up moisture and thicken the mix.

Roll into balls and flatten slightly between your palms.

Place on trays and bake at 185C for 15-20 minutes.

Remove to racks to cool. Handle with care – they are fragile while warm, but firm up on cooling.

When cold, ice with chocolate icing. Melted chocolate buttons are particularly nice and thoroughly decadent, but any kind of chocolate icing is fine.
Note that most commercial cornflakes contain malt, which is a problem for some people with gluten sensitivity. It will be declared on the packet's ingredient list. Malt-free cornflakes can usually only be obtained from health food shops.

Cream softened butter and sugar

Mix in all other ingredients (use your hands). Leave the mixture to stand for a few moments for the flaxseed fibre to take up moisture and thicken the mix.

Roll into balls and flatten slightly between your palms.

Place on trays and bake at 185C for 15-20 minutes.

Remove to racks to cool. Handle with care – they are fragile while warm, but firm up on cooling.

When cold, ice with chocolate icing. Melted chocolate buttons are particularly nice and thoroughly decadent, but any kind of chocolate icing is fine.
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Page: Gluten-free afghans recipes - Last updated: 29th July, 2014 | Site Map