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?
Cat
I baked these on a warm summer evening and the first batch were a disaster and spread out very thin. I assume it was because the dough was too soft. I put the dough for a second batch in the fridge to cool down and firm up before baking and they baked well.
4
Shelley
Amazing!
5
Michaela
I felt like chocolate chip cookies but I didn't have any eggs so I made this with Weetbix and a cup of chocolate chips. It came out divine :)
5
Jo
So wonderful! My mum even stole a little while I was making them into balls! Haha they are even great raw. maybe just refrigerate the raw mixture for a bit and you've got some fudgy goodness!I really like these. Is there a way to make these gluten free though?CHELSEA: Hi there, thanks for your feedback :-) we don't have a gluten free version yet unfortunately, will have to add it to the list! You could try replacing the flour with gluten free flour and use gluten free cornflakes. You may find the biscuits are flatter and more crumbly though.
5
Anna
I found the recipe very dry, the biscuits fell apart.
2
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 :)
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.
I baked these on a warm summer evening and the first batch were a disaster and spread out very thin. I assume it was because the dough was too soft. I put the dough for a second batch in the fridge to cool down and firm up before baking and they baked well.
4
Shelley
Amazing!
5
Michaela
I felt like chocolate chip cookies but I didn't have any eggs so I made this with Weetbix and a cup of chocolate chips. It came out divine :)
5
Jo
So wonderful! My mum even stole a little while I was making them into balls! Haha they are even great raw. maybe just refrigerate the raw mixture for a bit and you've got some fudgy goodness!I really like these. Is there a way to make these gluten free though?CHELSEA: Hi there, thanks for your feedback :-) we don't have a gluten free version yet unfortunately, will have to add it to the list! You could try replacing the flour with gluten free flour and use gluten free cornflakes. You may find the biscuits are flatter and more crumbly though.
5
Anna
I found the recipe very dry, the biscuits fell apart.
2
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 :)