Afghans - Purebread


November 16, 2016

These really are amazingly easy to make.   My daughter loves them, and they actually won a prize in the local Winter Show, in competition with conventional baking. I didn't tell them they were gluten free, and they didn't notice!

  • Prep: 10 mins
  • Cook: 15 mins


1Note that most commercial cornflakes contain malt, which is a problem for some people with gluten sensitivity. It will be declared on the packet's ingredient list. Malt-free cornflakes can usually only be obtained from health food shops.

2Cream softened butter and sugar

3Mix in all other ingredients (use your hands). Leave the mixture to stand for a few moments for the flaxseed fibre to take up moisture and thicken the mix.

4Roll into balls and flatten slightly between your palms.

5Place on trays and bake at 185C for 15-20 minutes.

6Remove to racks to cool. Handle with care – they are fragile while warm, but firm up on cooling.

7When cold, ice with chocolate icing. Melted chocolate buttons are particularly nice and thoroughly decadent, but any kind of chocolate icing is fine.


175g softened butter

75g sugar (1/3 cup)

175g Gluten Free Goodies Cake and Biscuit Mix

25g cocoa (4 level Tbsp)

50g (1 1/2 cups) gluten free cornflakes, crushed