Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Afghan Biscuits
10 mins
15 mins
Easy
24
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!
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- Ingredients
- Method
Ingredients
- 200g butter, softened
- 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.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
332
What did you think of this recipe?
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
5
mikayla
love them so yum and so quick and easy
5
jasmine
love it
4
Emma
Really good recipe. Quick and easy
5
Dawn Rangi-Sargent
Yummy for the grandchildren and us adults, most satisfying for anytime of the day and evening...
5
Claire
oven temp?
5
Method
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.
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
332
What did you think of this recipe?
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
5
mikayla
love them so yum and so quick and easy
5
jasmine
love it
4
Emma
Really good recipe. Quick and easy
5
Dawn Rangi-Sargent
Yummy for the grandchildren and us adults, most satisfying for anytime of the day and evening...
5
Claire
oven temp?
5
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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- 125g butter, softened
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups Edmonds Self Raising Flour (263g)
- ½ tsp salt
- ½ cup chocolate chunks or chips (100g)
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- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
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- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp ground cinnamon
- 1 ¾ cups rolled oats (210g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
- 125g butter, cubed
- ¼ cup Chelsea Golden Syrup (tin) (90g)
- 2 Tbsp water
- 1 tsp Edmonds Baking Soda
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- 125g butter, softened
- 1 cup Chelsea White Sugar (225g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- Pinch of salt
- 1 cup roasted peanuts (155g)
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- ½ cup Chelsea Raw Sugar
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- 250g butter, softened
- 3 Tbsp sweetened condensed milk
- ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
- 1 ½ cups Edmonds Standard Grade Flour
- 1 ½ cups rolled oats
- 1 tsp Edmonds Baking Powder
- 200g dark or milk chocolate, roughly chopped
ingredients
- 180g butter, softened
- ½ cup Chelsea White Sugar (113g)
- ½ can condensed milk (200g)
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 250g milk and dark chocolate chunks
- sea salt flakes, to sprinkle (optional)
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- 250g butter, softened
- ½ cup Chelsea Icing Sugar
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour
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Filling
- 75g butter, softened
- 1 ¼ cups Chelsea Icing Sugar
- 2 Tbsp Chelsea Maple Flavoured Syrup
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- 2 Tbsp Chelsea Golden Syrup
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- 125g Butter
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- 1 Tbsp Chelsea Golden Syrup
- 1 Tbsp Meadow Fresh Original Milk
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- 120g butter, softened
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ⅔ cups plain flour (250g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
Icing & Filling
- ⅔ cup Chelsea Icing Sugar (100g)
- 2-3 tsp boiling water
- Pink food colouring (optional)
- Sprinkles or pink jelly crystals (optional)
- Berry jam (we recommend this delicious mixed berry jam!)
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- 2 cups plain flour
- 1 tsp baking powder
- 125g butter
- ½ cup Chelsea Organic Raw Sugar
- ¼ tsp grated lemon rind
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Icing
- 2 cups Chelsea Icing Sugar
- ¼ tsp butter, softened
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- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- 2 cups plain flour (300g)
- 2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
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- ¼ cup Chelsea White Sugar
- A few drops of vanilla essence
- 3 Tbsp condensed milk
- 1 ½ cups plain flour
- 1 tsp baking powder
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- 6 Tbsp Chelsea Golden Syrup
- 3½ cups flour
- 1 tsp baking soda
- 1 Tbsp ground ginger
- 1 ¼ cups Chelsea White Sugar
- 1 egg, beaten
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- 100g butter, melted
- 2½ cups flour
- 1 tsp baking powder
- ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
- 1 cup (150g) blanched almonds or nuts of your choice,
- coarsely chopped
- 150g chocolate, chopped
- 3 eggs, lightly beaten
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- 125g butter
- 1 cup Chelsea Dark Cane Sugar
- 2 tsps baking soda
- 1 tsp salt
- 2 tsps ground ginger
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 cup Chelsea Treacle
- ½ cup warm water
- 7 cups flour
ROYAL ICING
- 2 egg whites
- 2 Tspn cold water
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- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
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- 1 cup cocoa powder
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- 250g of butter
- 2 eggs
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- 1 cup Chelsea Soft Brown Sugar
- 2 tsp vanilla essence
- 2 beaten eggs
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- 1 ¼ cups plain flour
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- 1 ½ cups Chelsea Icing Sugar, sifted
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- 150g butter, softened
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- 1 egg
- 1 tsp vanilla extract
- Fine zest of 1 small orange
- 2 cups plain flour (300g)
- 1 tsp baking powder
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- 1¼ cups (275g) Chelsea Raw Caster Sugar
- 2 large eggs, lightly beaten
- 1 cup (150g) self raising flour, sifted
- 1 cup (150g) plain flour, sifted
- ½ cup (45g) rolled oats
- 125g dark chocolate, roughly chopped
- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
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- 150g butter
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- ½ tsp baking powder
- 1 tsp cinnamon
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- 1 tsp vanilla essence
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- 1 cup plain flour (150g)
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- ¼ tsp baking powder
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- 2-3 Tbsp milk
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- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
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- pinch of salt
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- 2 cups chocolate chips
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- 1 cup self raising flour (150g)
- 100g butter, cubed
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- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
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learn about baking
How to Choose SugarFor Baking?
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