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?
Gillian Troxel
I follow this recipe exactly and they come out perfectly every time
5
Harriet
Amazing delicious cookies they are my favourite treat! So good ❤️❤️❤️🥰🥰🥰🤤🤤🤤
5
Hazzy
Amazing, so delicious and heart warming! Delicious 🤤❤️❤️❤️❤️🥰🥰
5
Sandy
Chocolatey and delicious! Great recipe
5
Eliza
Quite good not my favourite though
4
Isla
I used every ingredient from the Chelsea brand I baked for 15 minutes they were perfectly cooked but they tasted like dog food
1
Duke brown
Beautiful just like my sister
5
Chelsie
Very nice, i will make them again when our cousin, Arthur George visits
5
Bob
Great tasting cookies thank you.
5
Ann
Perfect result and easy recipe. Didn’t last long in the tins.
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?
Gillian Troxel
I follow this recipe exactly and they come out perfectly every time
5
Harriet
Amazing delicious cookies they are my favourite treat! So good ❤️❤️❤️🥰🥰🥰🤤🤤🤤
5
Hazzy
Amazing, so delicious and heart warming! Delicious 🤤❤️❤️❤️❤️🥰🥰
5
Sandy
Chocolatey and delicious! Great recipe
5
Eliza
Quite good not my favourite though
4
Isla
I used every ingredient from the Chelsea brand I baked for 15 minutes they were perfectly cooked but they tasted like dog food
1
Duke brown
Beautiful just like my sister
5
Chelsie
Very nice, i will make them again when our cousin, Arthur George visits
5
Bob
Great tasting cookies thank you.
5
Ann
Perfect result and easy recipe. Didn’t last long in the tins.
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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- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
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- 1 ¾ cups Edmonds Self Raising Flour (263g)
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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
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- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- Pinch of salt
- 1 cup roasted peanuts (155g)
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- 2 Tbsp Chelsea Golden Syrup Tin
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- 3 Tbsp sweetened condensed milk
- ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
- 1 ½ cups Edmonds Standard Grade Flour
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- 1 tsp Edmonds Baking Powder
- 200g dark or milk chocolate, roughly chopped
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- ½ cup Chelsea Icing Sugar
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- 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
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- 2-3 tsp boiling water
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- Sprinkles or pink jelly crystals (optional)
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- 1 tsp mixed spice
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- ¼ cup Chelsea White Sugar
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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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- 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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- 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
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ROYAL ICING
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- 1½ Cups plain flour
- 4 Tbsp cocoa powder
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- 250g of butter
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- 2 tsp vanilla essence
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- 1 cup (150g) plain flour, sifted
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learn about baking
How to Choose SugarFor Baking?
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