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?
Sarah Richardson
I don't know about the others, but mine was horrible. The mixture was crumbly and smelt of somewhat disgusting scent. I tried to add more butter to the recipe, but it ended in a total disaster. Good luck if you want to experiment with it!
1
leo
it tastes very good
5
Layton
Awesome!! Easy and straightforward awesome turnout!!
5
Helen
Cookies are yum..but after my husband attempted the recipe he got very flat cookies. I then made a batch but only had the temp at 160 and they turned out perfect. I baked another batch later the same day at 180 and I too got flat cookies..for anyone else who fails, I think the temp is too high. Cook low and slow. At 160 I had to leave in about 18 mins.
4
Eliza
OMG yummy
5
Dorothy O'Sullivan
I love this recipe so much and have used it several times.The one thing Is that it was a little too sweet, but other than that is was great .
4
Luke
Absolutely delicious, super nice with the weetbix.
5
Alexis
Yum! these were so good, but the batter was crumbly so i recommend a bit of water, they are soo good and get a lot of compliments from everyone. i definitely recommend this recipe. (on to make a new batch now LOL)
5
joclyn
Me and my 94 year old mother made these, absolutely scrumptious!! xx
5
Jasmine
All of the low reviews have done something very wrong - these biscuits are perfect. I made 12 because I like BIG ones, scooped with a spoon, rolled in hand and pressed slightly with my palm. Baked for 18 mins - will never use a different recipe!
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.
I don't know about the others, but mine was horrible. The mixture was crumbly and smelt of somewhat disgusting scent. I tried to add more butter to the recipe, but it ended in a total disaster. Good luck if you want to experiment with it!
1
leo
it tastes very good
5
Layton
Awesome!! Easy and straightforward awesome turnout!!
5
Helen
Cookies are yum..but after my husband attempted the recipe he got very flat cookies. I then made a batch but only had the temp at 160 and they turned out perfect. I baked another batch later the same day at 180 and I too got flat cookies..for anyone else who fails, I think the temp is too high. Cook low and slow. At 160 I had to leave in about 18 mins.
4
Eliza
OMG yummy
5
Dorothy O'Sullivan
I love this recipe so much and have used it several times.The one thing Is that it was a little too sweet, but other than that is was great .
4
Luke
Absolutely delicious, super nice with the weetbix.
5
Alexis
Yum! these were so good, but the batter was crumbly so i recommend a bit of water, they are soo good and get a lot of compliments from everyone. i definitely recommend this recipe. (on to make a new batch now LOL)
5
joclyn
Me and my 94 year old mother made these, absolutely scrumptious!! xx
5
Jasmine
All of the low reviews have done something very wrong - these biscuits are perfect. I made 12 because I like BIG ones, scooped with a spoon, rolled in hand and pressed slightly with my palm. Baked for 18 mins - will never use a different recipe!