Chocolate Yum Yums

Look, I have a functioning kitchen and can bake again.

These are the best things.  They have the crunchy deep chocolateness of an afghan but are lighter (there is a lot less butter in these than an afghan) and have a good crunch.   You can choose whether to ice them or not, and of course if you do it is compulsory that there is half a walnut on the top or a little sprinkle of coconut if you would like.  I don’t ice them, I prefer them to be less sweet – out of character for me but I like these ones simple and plain.

I’ve had this recipe for years, I suspect it came from a friend in Alexandra.  The paper it is written on it all covered in baking spills, therefore guaranteeing it’s goodness!

Chocolate Yum Yums

180g butter, softened

1/2 cup caster sugar

1 tsp vanilla extract

1 1/2 cups self raising flour (sifted)

1 tablespoon cocoa, (sifted)

1/3 cup cornflakes

1 tablespoon coconut

a little slosh of milk

Preheat the oven to sloy (160 degrees C) Line two trays with baking paper.  Beat butter and sugar with electric beater until butter is pale and creamy (or use your big strong beating arms)  Add vanilla and beat for another minute.

Mix in the flour, cocoa, cornflakes and coconut.  Add a slosh of milk but not enough to make it too wet.  Roll into balls.  Place well apart on trays and bake for 20 – 25 min.  Allow to cool on the trays and then transfer to a wire rack for the final cooling.  Ice them with chocolate icing and a walnut or a sprinkle of coconut if you wish, or leave un-iced and eat em.


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