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?
Trudy & Parauru
Nom nom nom easy quick treat in lockdown
4
Unknown
So easy and quick to make, so delicious!!
5
Neve
For someone who is new at baking wouldn't know when the afghans are ready to take out of the oven.mthat is my only suggestion but otherwise I really liked the recipe and it tasted great
3
Lisa
This recipe is almost identical to the one in the 50yr old cook book I inherited and works just fine.
5
Isla
Just made these biscuits. The biscuit is delicious but we found the icing far too sweet so I'll try a ganache next time..
4
Shas
I can't bake to save myself and this was the easiest recipe in the world, and one of the best afghans I've ever tasted. So good fresh out of the oven. Will definitely be making this again
5
Chonny
Dry and biscuits fell apart
1
Lorraine
You'd have to be doing something wrong to ruin this biscuit. I make more icing because that's what I like, and sometimes I'll swap the nuts around to pecans or coconut. Sometimes if very lazy i will sling the whole lot into a slice pan, flatten it with a spatula and ice it as usual. Scrumptious however you make it and if there is a secret, it's to use BUTTER not Marge, not softened butter because that's hot oil in it. BUTTER
5
Vanessa
This is my go to recipe for Afghan biscuits. Delicious! (Everyone else thinks so, too)
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.
For someone who is new at baking wouldn't know when the afghans are ready to take out of the oven.mthat is my only suggestion but otherwise I really liked the recipe and it tasted great
3
Lisa
This recipe is almost identical to the one in the 50yr old cook book I inherited and works just fine.
5
Isla
Just made these biscuits. The biscuit is delicious but we found the icing far too sweet so I'll try a ganache next time..
4
Shas
I can't bake to save myself and this was the easiest recipe in the world, and one of the best afghans I've ever tasted. So good fresh out of the oven. Will definitely be making this again
5
Chonny
Dry and biscuits fell apart
1
Lorraine
You'd have to be doing something wrong to ruin this biscuit. I make more icing because that's what I like, and sometimes I'll swap the nuts around to pecans or coconut. Sometimes if very lazy i will sling the whole lot into a slice pan, flatten it with a spatula and ice it as usual. Scrumptious however you make it and if there is a secret, it's to use BUTTER not Marge, not softened butter because that's hot oil in it. BUTTER
5
Vanessa
This is my go to recipe for Afghan biscuits. Delicious! (Everyone else thinks so, too)