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
285
What did you think of this recipe?
Mon
Childhood favourite!!!! Ultimate sweet treat in the afternoon, or sneaky early morn!
5
Kylie
Yummy! Made mine gluten free with, used same amount of GF Edmonds flour, gluten free cornflakes and 1/2tsp xanthan gum. Tasted great wouldn't even know they were gluten free.CHELSEA SUGAR: That's great to hear, glad you enjoyed them :)
5
Aryanaafghan0093@gmail.com
Those Afghan biscuits taste amazing and are always a highlight in a party
5
Amber
Very easy to cook. At first I thought it was very dry - but I stuck my hands in and pressed it together (almost like a less aggressive version of kneading for breads) then it formed the perfect looking afghan cooking dough. Don't give up on this one - they're fantastic when iced with melted Whittikares milk chocolate.
4
EggPro97
yummy
5
Clair
absolutely delicious and perfect every time. I always make a double batch and they just disappear. Easy to make.
5
1613709197
So good loved this recipe! Thanks Chelsea for putting it on your website!
4
1555471887
These burnt, they are not that good.
1
Suzy
Worst cookies ever! Turned out to be flat greasy pancakes.
1
Rikihana
Perfect Afghan biscuits, just like when I was a kid. Always more of a fan of weet-bix in them, so I went for that option. Kept their shape perfectly.
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.
Childhood favourite!!!! Ultimate sweet treat in the afternoon, or sneaky early morn!
5
Kylie
Yummy! Made mine gluten free with, used same amount of GF Edmonds flour, gluten free cornflakes and 1/2tsp xanthan gum. Tasted great wouldn't even know they were gluten free.CHELSEA SUGAR: That's great to hear, glad you enjoyed them :)
5
Aryanaafghan0093@gmail.com
Those Afghan biscuits taste amazing and are always a highlight in a party
5
Amber
Very easy to cook. At first I thought it was very dry - but I stuck my hands in and pressed it together (almost like a less aggressive version of kneading for breads) then it formed the perfect looking afghan cooking dough. Don't give up on this one - they're fantastic when iced with melted Whittikares milk chocolate.
4
EggPro97
yummy
5
Clair
absolutely delicious and perfect every time. I always make a double batch and they just disappear. Easy to make.
5
1613709197
So good loved this recipe! Thanks Chelsea for putting it on your website!
4
1555471887
These burnt, they are not that good.
1
Suzy
Worst cookies ever! Turned out to be flat greasy pancakes.
1
Rikihana
Perfect Afghan biscuits, just like when I was a kid. Always more of a fan of weet-bix in them, so I went for that option. Kept their shape perfectly.