Making Afghans

Hello, readers on Friday period 4 Shikarn and I made Afghans.

Shikarn creamed the butter and sugar making it smooth and creamy. Then I got the flour and the cocoa powder and sieved it into the big bowl. We firstly preheated the oven to 180 degrees celsius and on bake. Make sure you preheat the oven otherwise the afghans won't turn outright. We then mixed the wet and dry ingredients together and whisked them. We then put them onto the oven tray which had baking paper over it. 

We took them out after 15 minutes but we thought we should have kept them in more because they were really crumbly and soft we had underestimated the amount of time so when we took them out the bell had gone. While they were in the oven we started to make the icing so we got a bowl and poured hot water into some butter. Then Shikarn mixed together icing sugar and cocoa powder and poured that hot water and butter over it. We then put the icing on the afghans but it almost instantly melted because the afghans were still hot from the oven. 

My stakeholders and I then found out that the afghans had gone hard but still crumbly. I thought they were delicious with the icing and grated coconut so it made it not so dry and even yummier. My stakeholders said this "I thought they were really crumbly but really good they were a bit dry and there wasn't much icing." 

Some changes we could've made are maybe quicker at the start because we were really slow and that's why the icing melted and also it might've been nice if we added chocolate chips instead of cornflakes.

Here is the method.

1. Preheat the oven to 180ºC. Grease or line a baking tray with baking paper.
   
   

2. Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes.
   
   

3. Spoon mounds of mixture onto the tray, gently pressing together.

      4.   Combine Icing Sugar with 1 Tbsp of Cocoa Powder

      5.   Add 50g butter and pour hot water. Mix together.

      6.   Bake for 15 minutes or until set.