Easy afghans


There have been a few random things I’ve craved so far this pregnancy – pineapple, Twisties (so weird!), doughnuts (so good!) and most recently, afghans. This baby certainly has eclectic taste – and a bit of a sweet tooth.

As today’s my first official day of maternity leave I thought I’d take some time to let you know that (1) I’m still alive!; (2) everything’s going well; and (3) share my go-to afghan recipe since it’s always at the top of my ‘to bake’ list at the moment.

One of the best things about afghans is how dead simple they are to make – in fact, they almost seem a little too easy!

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  • 200g butter, softened
  • ¾ cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla essence
  • 1 ¾ cups flour
  • 2 tsp baking powder
  • ¼ cup cocoa
  • 3 cups cornflakes


  1. Preheat oven to 180 degrees Celsius
  2. Beat butter and sugar until light and fluffy. Mix in egg and vanilla essence.
  3. Sift together flour, baking powder and cocoa, then pour into bowl. Scatter cornflakes on top and mix until combined. Don’t over mix or the cornflakes will become too finely crushed.
  4. Roll into small balls and place on lined baking tray. Flatten each one slightly with palm of hand.
  5. Bake for 15 minutes then cool on a wire rack before icing with basic chocolate icing.