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New Zealand, Oceania · Afghan Biscuits

Afghan Crunch Mocha Cream Cups

Everything good about an Afghan, baked as a crunchy cocoa-cornflake crumble and layered in glasses with coffee whipped cream and grated dark chocolate.

ServingsServes 2
Total cooking time27 min
Cooling+ 20 min
DifficultyEasy

Method

  1. Preheat the oven to 180 °C (160 °C fan) and line a tray with baking paper. Melt the butter in a small bowl in the microwave in 20-second bursts.

    oven

  2. In a bowl, mix the brown sugar, flour and cocoa, pour over the melted butter and stir with a fork until it forms damp clumps. Fold in the cornflakes and walnuts, then scatter everything over the tray in small clusters, about 1 cm high.

    Add in this stepButter, melted 50 gBrown sugar 25 gPlain flour 50 gUnsweetened cocoa powder 10 gPlain cornflakes 30 gWalnuts, roughly chopped 15 g

  3. Bake in the oven for , stirring gently halfway, until the clusters look dry and smell chocolatey. They feel soft when hot but crisp up as they cool, so leave them on the tray until completely cold.

    oven

  4. Dissolve the instant coffee in the hot water and let it cool for a few minutes; hot coffee would melt the cream.

    Add in this stepInstant coffee granules 1 tspHot water 2 tsp

  5. Pour the cold cream into a cold bowl, add the icing sugar and the cooled coffee, and whisk for until soft peaks form: the cream holds a shape but the tip curls over. Stop there, or it turns grainy.

    Add in this stepCold cream (35% fat or more) 200 mlIcing sugar 20 g

  6. In 250 ml glasses, layer a spoonful of crumble, a layer of mocha cream, more crumble and more cream. Finish with crumble on top and grate the dark chocolate over. Serve straight away while the crumble is crunchy.

    Add in this stepDark chocolate, for grating 20 g

Cook's tip

The baked crumble keeps for a week in an airtight jar, so you can make a big batch and assemble cups in two minutes. For children, swap the coffee for an extra teaspoon of cocoa. Assembled cups soften within about an hour.

Cooking it at camp

Bring the crumble in a jar and the cream already whipped in a sealed container kept very cold in the cooler, then layer into cups at the campsite. Or use a squeeze can of whipped cream and stir the coffee into it.