Apologies for being absent for a week or so, things have been crazy busy with work … oh and being engaged to my beautiful fiancée’ – love you babe.
It’s time for me to get off Cloud 9 for a bit while I write this …
I remember seeing Heilala Vanilla at the Food Show last year which I attended with Mel, and just stumbled upon their website this week. We’ve all seen/heard/used vanilla essence in our baking, cooking and cock/mock tails, lets change the way we use vanilla with Heilala Vanilla.
Heilala Vanilla, based in Tauranga, has an awesome start-up story – check out their webite. Their extensive product range includes, extracts, beans, paste, syrup, ice cream and more…
In the weekend, here is what my kitchen wiped up for me using the Heilala vanilla extract
Choco Afghans with liquid gold (Heilala Vanilla extract)
- 200g butter, softened
- 3/4 C firmly packed brown sugar
- 1 egg
- 2 tsp Heilala Vanilla Extract
- 1 3/4 C flour
- 1/4 cup cocoa
- 2 tsp baking powder
- 1/2 C dessicated coconut
- 2 C cornflakes
- 1 1/2 C icing sugar
- 2 tbsp cocoa
- 1 tsp butter, melted
- 2-3 tbsp warm milk or water
Preheat oven to 180o C or 160o C fan bake. Lightly grease 2 baking trays or line with baking paper.
In a large bowl, beat the butter and sugar until light and creamy.
Beat in the egg and Vanilla extract.
Sift together the flour, cocoa and baking powder over the creamed ingredients and scatter the coconut and cornflakes on top.
Mix all the ingredients together. Do not over-mix or the cornflakes will become too finely crushed.
Spoon large tablespoonfuls of the mixture onto the trays.
Bake in the preheated oven for 15-18 minutes.
Cool on a cake rack before icing with chocolate icing.
Store in an airtight container.
In a bowl, sift icing sugar and cocoa. Blend in melted butter and warm milk or water until you have a thick icing of spreadable consistency.
(Recipe by Allyson Gofton)
Heilala Vanilla is part of the Tauranga Business Case website, check out my post here.