Bearhands and I honeymooned in the Northern Territory. When we returned from our break, I set about writing thank you notes to our 120+ guests. I included a photo from our wedding and a snap of us atop a camel at Kings Creek Station. I was addressing the fifth-to-last envelope, when Bearhands walked over, absently picked up the picture and pointed out there was a blowfly in my eye. Faced with the proposition of readdressing those thank yous, I put those envelopes in the mail and sent that fly photo bomb to all and sundry.
These biscuits having nothing to do with camels – in fact no one is sure why they’re even called Afghans, but they’re terrific time-worn tucker from our friends across the Tasman. If you don’t top them with walnuts they’re Kindy friendly (and to my pleasure, much better received than jam roly-poly).
185g butter, room temperature
90g brown sugar
1 tbs cocoa
185g self raising flour
1 cup icing sugar, sifted
1 tbs cocoa
2 tbs boiling water
1 teaspoon butter
walnuts for decorating
Cream the butter and sugar, add egg and beat until incorporated. Add the dry ingredients and cornflakes and mix well. Place in small heaps on a cold oven tray lined with baking paper. Bake at 180C (fan forced) or 200C (conventional) for fifteen minutes. Ice with chocolate icing and top with walnuts.
To make the icing:
Melt the butter, mix in the cocoa, then add the icing sugar and stir. Add the boiling water and beat until smooth. Decorate with walnuts.
On Sunday, the Big Sister and I rode a camel at Farm Fantastic. I thought it was hilarious when we were once again photo bombed, this time by a camel.
In fact, that might have been the funniest thing about our dromedary joyride, had it not been for the Big Sister’s dismount.