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!
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.
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Reviews
332
What did you think of this recipe?
Lydia
My afghans always spread out :( any idea why?Chelsea Sugar:You could cool your tray and dough before baking to limit the spread.
3
Hananui
I love, love this recipe. I didn't work the mixture too much which gave me beautifully big crumbly biscuits. Now I'm making them all the time for mum!!! Thank you
5
Edward
If you bake for 20 minutes it is way too dry!
4
1689757569
Easy, tasty and super quick
5
1495609756
Trust worthy recipe
4
Unknown
A fantastic easy to follow recipe. Make these monthly for the family lunches.
5
Kassidy
Great everyday treat
5
jemma
so yum
5
Terri
Delicious! I made a batch for a meeting. I ate a few, maybe 6 haha before the meeting and everyone else demolished them!
5
Cat
Ease of making: Suuuuper easy! No egg and the crunchy bits make it a perfect recipe for kids to make on their own. Taste: Deelicious! It's basically a chocolate shortbread recipe with cornflakes, so it will always be crumbly. It would work to throw an egg in for moisture and binding but it's a whole different cookie then. Alterations: I used half the amount of butter and added 80ml cooking oil, just to be economical. Glad I did because I think it helped increase the moisture as well, making it just a bit less crumbly.Will defo make again!
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.
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.
My afghans always spread out :( any idea why?Chelsea Sugar:You could cool your tray and dough before baking to limit the spread.
3
Hananui
I love, love this recipe. I didn't work the mixture too much which gave me beautifully big crumbly biscuits. Now I'm making them all the time for mum!!! Thank you
5
Edward
If you bake for 20 minutes it is way too dry!
4
1689757569
Easy, tasty and super quick
5
1495609756
Trust worthy recipe
4
Unknown
A fantastic easy to follow recipe. Make these monthly for the family lunches.
5
Kassidy
Great everyday treat
5
jemma
so yum
5
Terri
Delicious! I made a batch for a meeting. I ate a few, maybe 6 haha before the meeting and everyone else demolished them!
5
Cat
Ease of making: Suuuuper easy! No egg and the crunchy bits make it a perfect recipe for kids to make on their own. Taste: Deelicious! It's basically a chocolate shortbread recipe with cornflakes, so it will always be crumbly. It would work to throw an egg in for moisture and binding but it's a whole different cookie then. Alterations: I used half the amount of butter and added 80ml cooking oil, just to be economical. Glad I did because I think it helped increase the moisture as well, making it just a bit less crumbly.Will defo make again!