These afghan biscuits are creamy, chocolatey and crunchy - they could almost be the definition of perfection! Always a big hit with the kids and, of course, grown-ups too.
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Reviews
307
What did you think of this recipe?
kate w
fabulous easy quick recipe.. age old favourite.. much loved in my family! thank you chelsea sugar and i cannot wait to make more yummies using your website :)
5
Ellen Weston
Perfect. No need for baking powder and a large teaspoon is the perfect amount. Slightly flattened with a fork before baking gave perfect shape. This recipe made 20 biscuits.
5
Becky
This is my go to afghan recipe.
5
winfred moeng
Trying this recipe was like magic to me . I loved to see the joy in my family 's faces after tasting. The biscuits were so mmmmmm and woooow
4
Sylvia Dunn
Making these in the USA and my problem is conversions. My sticks of butter are 113 grams and the volume of the cups calls for 1&1/2, 1&1/4, etc. does the volume of the dry ingredients change and what would be the butter grams in ounces. My attempt at making afghans turned out very dry. Love your recipes.
3
LeShana
5 stars! 5th batch I've made this week! If you blink they are gone! Family favourite.
5
Gaylene
I think the recipe is great. I also watched the YouTube video and have NO idea why you would grease the oven tray and then put a piece of baking paper on top? It makes no sense to me what so ever. It's not like the paper would stick to the tray. I would imagine that it would cause the butter to burn onto the tray. Don't get it at all.
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
In a large bowl, beat butter, Chelsea Caster Sugar or Chelsea Organic Raw Sugar and vanilla until light and fluffy.
Sift in the flour and cocoa. Stir until mostly combined, then add the cornflakes and mix well.
Roll tablespoons of mixture into balls and place on prepared trays. Press down lightly with a fork.
Bake for 15-20 minutes, until biscuits are just firm to the touch. Leave on trays for a few minutes, then transfer to a wire rack to cool completely.
Icing Sift Chelsea Icing Sugar and cocoa powder into a bowl. Add butter and 1 tablespoon boiling water at a time, mixing well and adding more hot water as required until icing is a spreadable consistency. Ice cooled biscuits and decorate with walnut halves, if desired.
fabulous easy quick recipe.. age old favourite.. much loved in my family! thank you chelsea sugar and i cannot wait to make more yummies using your website :)
5
Ellen Weston
Perfect. No need for baking powder and a large teaspoon is the perfect amount. Slightly flattened with a fork before baking gave perfect shape. This recipe made 20 biscuits.
5
Becky
This is my go to afghan recipe.
5
winfred moeng
Trying this recipe was like magic to me . I loved to see the joy in my family 's faces after tasting. The biscuits were so mmmmmm and woooow
4
Sylvia Dunn
Making these in the USA and my problem is conversions. My sticks of butter are 113 grams and the volume of the cups calls for 1&1/2, 1&1/4, etc. does the volume of the dry ingredients change and what would be the butter grams in ounces. My attempt at making afghans turned out very dry. Love your recipes.
3
LeShana
5 stars! 5th batch I've made this week! If you blink they are gone! Family favourite.
5
Gaylene
I think the recipe is great. I also watched the YouTube video and have NO idea why you would grease the oven tray and then put a piece of baking paper on top? It makes no sense to me what so ever. It's not like the paper would stick to the tray. I would imagine that it would cause the butter to burn onto the tray. Don't get it at all.