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?
Aimee
I love these Afghan Biscuits I make them a lot and I use this website
5
Derek
Too dry and crumbly
2
Carissa
Yum!! Definitely recommend. It is so good.
5
Scott
First time making Afghans using this recipe. Was incredibly simple to follow and turned out delicious. Very confusing reading the low reviews and seeing the issues people are having.
5
Olivia
So I used gluten free flour instead of standard and they were an absolute disaster don't know what happened.CHELSEA SUGAR: Hi there, we haven't tested this recipe with gluten-free flour. It might need a couple of other tweaks to achieve successful results (rather than just a straight swap of the flours). We'll see if we can add this to our recipe development list :)
2
Unknown
i made these also, and i have never liked afgans would never buy them, but made these and cant stay away from the pantry!!! my 13 year old and my students love them too....:)
5
maxine
Looks easy to follow with mokopuna. Thanks.
4
Marnie
Great recipe! Even better if you add extra cocoa (a bit less than 1/2 cup instead of the 1/4 cup recommended) . Then you have dark chocolate afghans which blow people's minds!
5
Emma
Delicious!!
5
Rosie
This is a great recipe. I placed all the ingredients in together after creaming butter and sugar. Next time I will just add gradually as my texture was too dry. I think the people who found this recipe too dry can remedy by adding a bit more butter as this is what I did. I put real chocolate on the top and the result was great. They certainly taste lovely.
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 love these Afghan Biscuits I make them a lot and I use this website
5
Derek
Too dry and crumbly
2
Carissa
Yum!! Definitely recommend. It is so good.
5
Scott
First time making Afghans using this recipe. Was incredibly simple to follow and turned out delicious. Very confusing reading the low reviews and seeing the issues people are having.
5
Olivia
So I used gluten free flour instead of standard and they were an absolute disaster don't know what happened.CHELSEA SUGAR: Hi there, we haven't tested this recipe with gluten-free flour. It might need a couple of other tweaks to achieve successful results (rather than just a straight swap of the flours). We'll see if we can add this to our recipe development list :)
2
Unknown
i made these also, and i have never liked afgans would never buy them, but made these and cant stay away from the pantry!!! my 13 year old and my students love them too....:)
5
maxine
Looks easy to follow with mokopuna. Thanks.
4
Marnie
Great recipe! Even better if you add extra cocoa (a bit less than 1/2 cup instead of the 1/4 cup recommended) . Then you have dark chocolate afghans which blow people's minds!
5
Emma
Delicious!!
5
Rosie
This is a great recipe. I placed all the ingredients in together after creaming butter and sugar. Next time I will just add gradually as my texture was too dry. I think the people who found this recipe too dry can remedy by adding a bit more butter as this is what I did. I put real chocolate on the top and the result was great. They certainly taste lovely.