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?
Casey connor
I love them!
5
Bron
Perfect recipe. I have been baking double batchs and freezing them in snap lock bags once cool. Then I can take out as many as I want when unexpected visitors arrive. Perfect.
5
Augustine
Great recipe! Family favourite
5
Unknown
Nice!
4
Lucy Rangi
Im 52 now but at age 11 I used to.love buying these cookies from the school tuck shop. Thanks for sharing this recipe. I live in Aus now but New Zealand will always be home because of favourite foods like these cookies.. Thank you.
5
James
Best recipe ever!! Only change we made was baking it for 10 minutes rather that 15. And they turnt out perfect.
5
Hannah
Delicious! Does anyone know if you can freeze the mix ahead of time? Looking to make a stack load for a charity bake sale, would be great if i could make them in advance?CHELSEA: Hi there, yes this mix is suitable for freezing. We would recommend shaping them, freezing them on a tray and then (once frozen) transferring to zip lock bags to store in the freezer until you are ready to bake the the biscuits. They can be baked from frozen, just allow a few extra minutes. Good luck!
5
Abi
I LOVE afghans and this is the perfect recipe for the perfect biscuit! I am not the best baker but this recipe makes it so much more easier and faster! they taste delicious!!
5
Kt
Unreal, keep thinking of an excuse to make them.First time, made quite big, next time a bit smaller with shorter cooking time.GAAAWWWWGEOUS
5
Karen
Yummy, and very simple to make. I double the recipe because they are such a favourite
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.
Perfect recipe. I have been baking double batchs and freezing them in snap lock bags once cool. Then I can take out as many as I want when unexpected visitors arrive. Perfect.
5
Augustine
Great recipe! Family favourite
5
Unknown
Nice!
4
Lucy Rangi
Im 52 now but at age 11 I used to.love buying these cookies from the school tuck shop. Thanks for sharing this recipe. I live in Aus now but New Zealand will always be home because of favourite foods like these cookies.. Thank you.
5
James
Best recipe ever!! Only change we made was baking it for 10 minutes rather that 15. And they turnt out perfect.
5
Hannah
Delicious! Does anyone know if you can freeze the mix ahead of time? Looking to make a stack load for a charity bake sale, would be great if i could make them in advance?CHELSEA: Hi there, yes this mix is suitable for freezing. We would recommend shaping them, freezing them on a tray and then (once frozen) transferring to zip lock bags to store in the freezer until you are ready to bake the the biscuits. They can be baked from frozen, just allow a few extra minutes. Good luck!
5
Abi
I LOVE afghans and this is the perfect recipe for the perfect biscuit! I am not the best baker but this recipe makes it so much more easier and faster! they taste delicious!!
5
Kt
Unreal, keep thinking of an excuse to make them.First time, made quite big, next time a bit smaller with shorter cooking time.GAAAWWWWGEOUS
5
Karen
Yummy, and very simple to make. I double the recipe because they are such a favourite