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. A a classic Kiwi treat!
½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
1 tsp vanilla essence
1 ¼ cups Edmonds Standard Grade Flour (188g)
¼ cup cocoa powder (20g)
1 ½ cups cornflakes (or crushed Weetbix)
Icing
1 ½ cups Chelsea Icing Sugar (225g)
1 Tbsp cocoa powder
1 Tbsp butter, softened
2-3 Tbsp boiling water
Walnut halves, to decorate (optional)
Additional tips
Store in an airtight container at room temperature for up to 5 days.
To freeze the Afghan Biscuits, wrap in clingfilm and freeze in an airtight container for up to 3 months. Allow to come to room temperature before eating.
Can I make Afghan Biscuits without walnuts? Yes! The walnuts on top are traditional but optional. You can leave them off or swap them for another topping like coconut or extra chocolate icing.
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Reviews
332
What did you think of this recipe?
Charlotte
These biscuits were easy to make with my sister. They were delicious. We love this recipe.
5
Michelle
so easy to make and delicous to eat i really enjo making them i am 10 so it is SUPER EASY TO MAKE I LOVE THEM.
5
Andrew Fitzgerald
Turned to flat mess and ended up burning and spongy
1
Zara
I use weetbix instead. Way better!
5
Smitz
This is the best Afghan recipe by far! They taste delicious & my kids love them. Great for lunchboxes.
5
Mia Dromgool
A very delicious biscuit. Simple recipe. A++++
5
Lysa
Excellent and easy to follow, used weetbix and coconut instead and coconut sprinkled on top of the icing instead of walnut, delicious :)
5
Joy
Lovely recipe. I cream my butter, sugar, and vanilla until yellow and fluffy. Fold in by hand the rest of the ingrediants. For children who don't like walnuts, I put an M&M on top. I make 23 so use 2 trays on Fanbake 160C 16-18 minutes. ( 25gm each )
5
Jackie
quite sweet - but I put less sugar and it was great. Easy. I couldn't keep them longer than a day as my son and husband had the lot!
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.
Additional tips
Store in an airtight container at room temperature for up to 5 days.
To freeze the Afghan Biscuits, wrap in clingfilm and freeze in an airtight container for up to 3 months. Allow to come to room temperature before eating.
Can I make Afghan Biscuits without walnuts? Yes! The walnuts on top are traditional but optional. You can leave them off or swap them for another topping like coconut or extra chocolate icing.
Frequently asked questions
Why is my Afghan biscuit dough crumbly?
The butter may be too cold. Make sure it is nice and soft before beating.
How can I tell when the Afghan biscuits are cooked?
Visually, it can be quite hard to tell when Afghan biscuits are cooked due to the dark
cocoa. You can usually smell more than see when they are cooked, though the biscuits
should look dry on the outside and be firm to the touch.
How do I ensure a smooth icing on my Afghan biscuits?
Make sure you sift the icing sugar and cocoa powder before mixing. Boiling or hot water will help to dissolve any remaining lumps.
Can I make Afghan biscuits gluten free?
Yes! Swap the flour for gluten-free flour and use gluten-free cornflakes.
These biscuits were easy to make with my sister. They were delicious. We love this recipe.
5
Michelle
so easy to make and delicous to eat i really enjo making them i am 10 so it is SUPER EASY TO MAKE I LOVE THEM.
5
Andrew Fitzgerald
Turned to flat mess and ended up burning and spongy
1
Zara
I use weetbix instead. Way better!
5
Smitz
This is the best Afghan recipe by far! They taste delicious & my kids love them. Great for lunchboxes.
5
Mia Dromgool
A very delicious biscuit. Simple recipe. A++++
5
Lysa
Excellent and easy to follow, used weetbix and coconut instead and coconut sprinkled on top of the icing instead of walnut, delicious :)
5
Joy
Lovely recipe. I cream my butter, sugar, and vanilla until yellow and fluffy. Fold in by hand the rest of the ingrediants. For children who don't like walnuts, I put an M&M on top. I make 23 so use 2 trays on Fanbake 160C 16-18 minutes. ( 25gm each )
5
Jackie
quite sweet - but I put less sugar and it was great. Easy. I couldn't keep them longer than a day as my son and husband had the lot!