Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Pier 24's Afghan slice
Ingredients
300g butter, softened
¾ cup caster sugar
2 tsp vanilla paste
1¾ cups plain flour, sieved
⅓ cup cocoa powder
2 cups cornflakes, lightly crushed
1 cup pecan nuts
Method
Cream butter, sugar and vanilla until white and fluffy. Sieve flour and cocoa powder, and fold into the butter mixture with cornflakes and pecan nuts.
Line a slice tin with baking paper and press mixture into it. Bake at 180degC for 25 minutes.
Allow to cool before icing.
Requested by Judith Urquhart, of Mosgiel.
This recipe comes from the team at Pier 24 at Hotel St Clair in Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
