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?
Stacey
Should it have baking soda they were flat as pancakes.
1
eliza
i think the recipe was really good but i found it helped if i melted the butter
4
Unknown
This was actually the best Afghan recipe ive ever tried.
5
James
What type of cocoa did you use. (Unsweetened or Dutch)
3
dorothy
This recipe never fails. I top them with Whittakers melted dark chocolate and a walnut. Delicious.
5
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.
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.
Should it have baking soda they were flat as pancakes.
1
eliza
i think the recipe was really good but i found it helped if i melted the butter
4
Unknown
This was actually the best Afghan recipe ive ever tried.
5
James
What type of cocoa did you use. (Unsweetened or Dutch)
3
dorothy
This recipe never fails. I top them with Whittakers melted dark chocolate and a walnut. Delicious.
5
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.