Whittaker’s 72% Dark Ghana and Cranberry Afghans. These afghans are baked with the perfect balance of rich chocolate flavours and cranberry sweetness.
Makes 18-25 biscuits
200g butter, softened
1/2 cup caster sugar
1 1/4 cups flour
1/4 cup cocoa
1/2 cup cornflakes
1/2 cup dried cranberries
1 cup 72% Dark Ghana Block, chopped
Toppings
1/4 cup pouring cream
125g 72% Dark Ghana Block, chopped
Toasted macadamias, to garnish
Chopped dried cranberries, to garnish
Preheat oven to 180°C conventional. Place butter and sugar in the bowl of an electric mixer. Beat for 2-3 minutes or until pale and fluffy. Stir in flour and cocoa. As it’s coming together, fold in cornflakes, cranberries and chocolate.
Roll dough into 1 tablespoon balls (or smaller if you like). Flatten slightly with a fork. Bake for 12‑15 minutes or until firm. Set aside to cool.
Heat cream over a low heat for 2-3 minutes or until it just comes to the boil. Add chocolate. Stir until melted and combined. Set aside to cool slightly. Spread ganache over biscuits.
To serve, top with nuts and cranberries.
