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
284
What did you think of this recipe?
Polly
Tried this with weetbix, and it was so yummy. So Easy to make
5
Kate
These are so yum! Didn’t have walnuts so used m&ms which made for a colourful topping. Definitely would make again
5
Kerry
I made these with gluten free flour and gluten free Weet bix.. they are delicious
5
Deb
I doubled the cocoa and cornflakes, super delish and crunchy, just the way I love a biscuit.
5
Anonymous
So good with weetbits too :)
4
Mac
yummyyy
5
aria and zoe
super tasty and easy we baked them for 16 minutes they came out perfect
5
Jennie Louise
These are simply the best chocolate cookies ever!
5
Ida
This was very good and yummy
2
Deja Clark
These are delicious! I would recommend to put in an extra 50 grams of butter because the mixture is very dry.
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.