Chef Terence Austin is committed to ensuring older people get great food and the variety they deserve. His recipes are also sure to delight all ages – what grandchild can turn down a classic Kiwi afghan biscuit? This version of the home-baking staple has the added advantage of being gluten-free.
180g butter (or margarine)
½ cup caster sugar
1½ cups gluten-free flour
¼ cup cocoa
½ tsp baking powder
2 cups gluten-free cornflakes
chocolate icing or melted chocolate
1/ Preheat fan oven to 165deg.
2/ Cream the butter and caster sugar until light and the sugar is incorporated into the butter.
3/ Sift the gluten-free flour, cocoa and baking powder.
4/ Add the sifted dry ingredients to the butter mix.
5/ Fold in the gluten-free cornflakes.
6/ Roll the mixture into balls of about 25g and place on a tray with greaseproof paper. Pat down slightly with a fork.
6/ Bake for 10 minutes in a fan oven at 165deg.
7/ Let cool and then ice with chocolate icing or melted chocolate. Top with walnuts (check whether these were processed in a factory with gluten products).
Note: The butter can be replaced with margarine if a dairy-free option is preferred.