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?
claudiaaaa
I LOVE IT
5
Patricia Vendt
Love your recipes. My husband and son make short work eating them
5
Paton
Super flat, but cooked for 15 minutes. Still tasted ok.
3
neve
it's amazing thank you so much for the great recipe !
5
Cayrina
I think everyone that is having problems with the way the volume of the cookies came out, just needs to or didn't whip up the butter and sugar enough :)) Try giving it a nice whip until it's a mellow yellow colour and looks like it's almost doubled in volume then they should turn out beautifully :))
5
Buiscuit
These biscuits are SO yummy!
5
Amelia
These afghans are always perfect, everyone in the family adores them! Really easy although I sometimes add a bit less sugar... Altogether a big hit :)
5
Sarah
A great recipe, they are so easy to make and delicious!!
5
lazarbeam
Great
5
Nirhjah
I have made these afghans multiple times. But this time, some of my afghans spread out a little like pancakes, like the others were saying? I literally did everything the same as before but this time I pressed down with a fork like the recipe said so that's probably why. Anyways they still tasted 10/10!! Also I prefer using weetbix in these rather than cornflakes. Gives a better moistness or flavour :D I always count on this recipe for shared lunches we have at school
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.
Love your recipes. My husband and son make short work eating them
5
Paton
Super flat, but cooked for 15 minutes. Still tasted ok.
3
neve
it's amazing thank you so much for the great recipe !
5
Cayrina
I think everyone that is having problems with the way the volume of the cookies came out, just needs to or didn't whip up the butter and sugar enough :)) Try giving it a nice whip until it's a mellow yellow colour and looks like it's almost doubled in volume then they should turn out beautifully :))
5
Buiscuit
These biscuits are SO yummy!
5
Amelia
These afghans are always perfect, everyone in the family adores them! Really easy although I sometimes add a bit less sugar... Altogether a big hit :)
5
Sarah
A great recipe, they are so easy to make and delicious!!
5
lazarbeam
Great
5
Nirhjah
I have made these afghans multiple times. But this time, some of my afghans spread out a little like pancakes, like the others were saying? I literally did everything the same as before but this time I pressed down with a fork like the recipe said so that's probably why. Anyways they still tasted 10/10!! Also I prefer using weetbix in these rather than cornflakes. Gives a better moistness or flavour :D I always count on this recipe for shared lunches we have at school