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?
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.
5
Unknown
Yummy!!! :)
5
Makayla
This is my absolute go-to recipe for the perfect Afghan biscuit! My 13yr old absolutely loves these. Easy and delicious!
5
Bex
Good recipe You can use 2 cups of cornflakes or 1 cup of cornflakes and 1 cup of crushed wet-bix. You can kneed the dough at the end with your hands for it to com3 together quickly.
4
Adele Couper
Great recipe- very easy, makes good afghans, they don't rise much so quite small
4
Briana
I like this recipe very easy and quick to make but it says serves 30? Not likely. I made the recipe as it says and I weighted every ball to 30grams and I only got 18. Any smaller and they would be tiny! I recommend this recipe but If you want a decent sized biscuit double the recipe.
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 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.
5
Unknown
Yummy!!! :)
5
Makayla
This is my absolute go-to recipe for the perfect Afghan biscuit! My 13yr old absolutely loves these. Easy and delicious!
5
Bex
Good recipe You can use 2 cups of cornflakes or 1 cup of cornflakes and 1 cup of crushed wet-bix. You can kneed the dough at the end with your hands for it to com3 together quickly.
4
Adele Couper
Great recipe- very easy, makes good afghans, they don't rise much so quite small
4
Briana
I like this recipe very easy and quick to make but it says serves 30? Not likely. I made the recipe as it says and I weighted every ball to 30grams and I only got 18. Any smaller and they would be tiny! I recommend this recipe but If you want a decent sized biscuit double the recipe.