Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Afghan Biscuits
10 mins
15 mins
Easy
24
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!
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- Ingredients
- Method
Ingredients
- 200g butter, softened
- 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.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
332
What did you think of this recipe?
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
5
Gianna
So easy and so delicious!! Thank you for this great recipe!
5
Winnika
Great recipe, will be using again.
5
keisha
very nice they were scrumpshouse
5
HC
Delicious !
5
F****
SOOOOOOOOOOOO GOOD recomend
5
Method
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.
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
332
What did you think of this recipe?
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
5
Gianna
So easy and so delicious!! Thank you for this great recipe!
5
Winnika
Great recipe, will be using again.
5
keisha
very nice they were scrumpshouse
5
HC
Delicious !
5
F****
SOOOOOOOOOOOO GOOD recomend
5
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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- 125g butter, softened
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups Edmonds Self Raising Flour (263g)
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- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
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- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp ground cinnamon
- 1 ¾ cups rolled oats (210g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
- 125g butter, cubed
- ¼ cup Chelsea Golden Syrup (tin) (90g)
- 2 Tbsp water
- 1 tsp Edmonds Baking Soda
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- 125g butter, softened
- 1 cup Chelsea White Sugar (225g)
- 1 egg
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- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- Pinch of salt
- 1 cup roasted peanuts (155g)
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- 3 Tbsp sweetened condensed milk
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- 1 ½ cups rolled oats
- 1 tsp Edmonds Baking Powder
- 200g dark or milk chocolate, roughly chopped
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- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
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- 250g butter, softened
- ½ cup Chelsea Icing Sugar
- 1 tsp vanilla essence
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- ¾ cup Edmonds Fielder's Cornflour
Filling
- 75g butter, softened
- 1 ¼ cups Chelsea Icing Sugar
- 2 Tbsp Chelsea Maple Flavoured Syrup
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- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups Edmonds Standard Grade Flour (225g)
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- 1 Tbsp Chelsea Golden Syrup
- 1 Tbsp Meadow Fresh Original Milk
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- 120g butter, softened
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ⅔ cups plain flour (250g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
Icing & Filling
- ⅔ cup Chelsea Icing Sugar (100g)
- 2-3 tsp boiling water
- Pink food colouring (optional)
- Sprinkles or pink jelly crystals (optional)
- Berry jam (we recommend this delicious mixed berry jam!)
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- 2 cups plain flour
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- 125g butter
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- ¼ tsp grated lemon rind
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Icing
- 2 cups Chelsea Icing Sugar
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- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- 2 cups plain flour (300g)
- 2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
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- 3-4 Tbsp hot water
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- 125g butter
- ¼ cup Chelsea White Sugar
- A few drops of vanilla essence
- 3 Tbsp condensed milk
- 1 ½ cups plain flour
- 1 tsp baking powder
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- 6 Tbsp Chelsea Golden Syrup
- 3½ cups flour
- 1 tsp baking soda
- 1 Tbsp ground ginger
- 1 ¼ cups Chelsea White Sugar
- 1 egg, beaten
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- 2½ cups flour
- 1 tsp baking powder
- ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
- 1 cup (150g) blanched almonds or nuts of your choice,
- coarsely chopped
- 150g chocolate, chopped
- 3 eggs, lightly beaten
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- 1 cup Chelsea Dark Cane Sugar
- 2 tsps baking soda
- 1 tsp salt
- 2 tsps ground ginger
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 cup Chelsea Treacle
- ½ cup warm water
- 7 cups flour
ROYAL ICING
- 2 egg whites
- 2 Tspn cold water
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- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
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- 1 cup cocoa powder
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- 250g of butter
- 2 eggs
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- 2 tsp vanilla essence
- 2 beaten eggs
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- 1 ¼ cups plain flour
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- 1 ½ cups Chelsea Icing Sugar, sifted
- 1tsp vanilla essence
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Peppermint cream
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- 150g butter, softened
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- 1 egg
- 1 tsp vanilla extract
- Fine zest of 1 small orange
- 2 cups plain flour (300g)
- 1 tsp baking powder
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- 1¼ cups (275g) Chelsea Raw Caster Sugar
- 2 large eggs, lightly beaten
- 1 cup (150g) self raising flour, sifted
- 1 cup (150g) plain flour, sifted
- ½ cup (45g) rolled oats
- 125g dark chocolate, roughly chopped
- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
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- ½ tsp salt
- 2 tsp Baking Powder
- 100 g butter
- ¼ c Chelsea Caster Sugar
- ⅓ c milk
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- 150g butter
- ⅓ cup (100g) Chelsea Caster Sugar
- ½ tsp baking powder
- 1 tsp cinnamon
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- 2 Tbsp finely chopped almonds
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- 1 tsp vanilla essence
- 2 drops black gel food colouring (optional)
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- 3 Tbsp cornflour
- ½ tsp baking soda
- ¼ tsp salt
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- ¾ cup Chelsea Caster Sugar (170g)
- 1 tsp vanilla extract
- 1 egg
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- ⅔ cup rice flour (100g)
- ¼ tsp baking powder
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- 2-3 Tbsp milk
- 70g white chocolate, melted
- 1-2 drops pink food colouring
- 3-4 Tbsp 100s and 1000s sprinkles
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- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
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- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
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learn about baking
How to Choose SugarFor Baking?
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