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Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat.
Whether you're filling up the cookie tin, looking for lunch box snacks or baking for a morning tea, these Afghan Biscuits are just what you need!
Chocolate + Cornflakes + Walnuts = one super yummy biscuit!
Famous New Zealand Biscuits
Afghans are a traditional New Zealand biscuit made with flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.
This recipe is based on the famous Edmonds cookbook recipe (a cookbook that every New Zealander would know or have a copy of!).
What You Need
For the biscuits:
Note: scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
- butter- either salted or unsalted is fine to use.
- caster sugar - also known as superfine sugar. This fine sugar dissolves when beaten together with the butter (making it perfect for baking cookies!).
- plain flour - these biscuits use plain flour and do not have any rising agents (bi-carbonate soda, baking powder or self-raising flour) as they are meant to be dense, firm biscuits.
- cocoa powder - this gives the Afghans their delicious chocolate flavour.
- cornflakes - you can use Kelloggs brand or any other brand.
For the chocolate icing:
- icing sugar - if you would like the icing to set firm then use pure icing sugar. For a softer icing, use icing sugar mixture.
- cocoa powder
- butter - the butter needs to be softened so that it can melt when mixed with the icing ingredients.
- boiling water - start with 2 tablespoons and add an extra tablespoon is the icing is too thick.
- walnut halves - to decorate (omit for a nut-free version)
How To Make Afghan Biscuits
10 minutes prep time and 10 minutes baking time = the easiest chocolate cornflake cookies!
Step 1 - Cream the butter and sugar
Step 2 - Mix through the flour and cocoa
Step 3 - Mix through the cornflakes
Step 4 - Bake
How To Make A Simple Chocolate Icing
A basic chocolate icing could not be any cheaper or easier to make.
Simply sift the cocoa powder and icing sugar into a bowl. Add the butter and boiling water and mix together until smooth and creamy.
Tips:
- For a firm chocolate icing, use pure icing sugar. For a softer chocolate icing, use icing sugar mixture.
- Start by adding just 2 tablespoons of boiling water and mixing together. If the icing is too thick to spread, add another tablespoon and mix again.
- Do not add too much boiling water or the icing will be too runny (add just enough to make it easily spreadable)
Storing
Afghan biscuits can be kept in an airtight container at room temperature for up to 1 week. Alternatively, they can be frozen for up to 3 months.
More Australian & New Zealand Classic Biscuit Recipes
If you love these simple Afghan biscuits, then check out a few more of my favourite Australian and New Zealand biscuit recipes:
- ANZAC Biscuits - the most famous Australian and New Zealand biscuit of them all!
- Monte Carlo Biscuits - simple and delicious homemade Monte Carlo biscuitsthat taste just as good as the original Arnott’s version!
- Hokey Pokey Biscuits - 4 ingredient biscuits that everyone LOVES!
- Milo Biscuits - chewy chocolate biscuits with white chocolate and sprinkles
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Afghans | Chocolate Cornflake Biscuits
Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat.
5 from 40 votes
Print Pin Rate
Course: Biscuits
Cuisine: New Zealand, western
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 24 biscuits
Calories: 267kcal
Author: Lucy - Bake Play Smile
Ingredients
- 200 g butter softened
- ½ cup (110g) caster sugar
- 1 ¼ cups (160g) plain flour
- ¼ cup (25g) cocoa powder
- 2 cups (70g) cornflakes
For the icing
- 1 cup (125g) icing sugar see notes
- 2 tbs cocoa powder
- 50 g butter softened
- 2-3 tbs water boiling
- 24 walnut halves (optional)
Instructions
Conventional Method
Preheat oven to 180 degrees celsius.Line two baking trays with baking paper and set aside.
Use an electric mixer to beat the butter and sugar until creamy and pale.
Sift the plain flour and cocoa powder into the bowl and mix well.
Add the cornflakes and mix through.
Chill the dough in the fridge for 30 minutes.
Shape tablespoonfuls of the mixture together and place onto the baking trays.
Cook for 10-15 minutes. Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Add the softened butter and 2 tbs of hot water. Mix together until well combined. Add an extra tablespoon of hot water if the icing is too thick to spread.
Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut.
Thermomix Method
Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside.
Cream butter and sugar on Speed 4, 30 seconds. Scrape and repeat 2 more times or until pale and creamy.
Add the plain flour and cocoa powder and mix on Interval (kneading function) for 20 seconds. Scrape down the sides and repeat.
Add the cornflakes and mix on Reverse, Speed 3, 5 seconds (use the spatula to help mix).
Chill the dough in the fridge for 30 minutes.
Shape tablespoonfuls of the mixture together and place onto the baking trays.Cook for 10-15 minutes.
Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
To make the chocolate icing, place all of the icing ingredients into the Thermomix bowl (using 2 tablespoons hot water). Mix on Speed 5, 15 seconds.
Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth.
Add an extra tablespoon of hot water if the icing is too thick to spread.
Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut.
Notes
RECIPE NOTES & TIPS
Biscuit Tips
- You can use Kelloggs Cornflakes or any other brand
- There is no rising agent in this recipe as the biscuits are meant to be firm
- Chill the dough for 30 minutes before baking as this helps the biscuits to hold their shape
- Afghan biscuits can be kept in an airtight container at room temperature for up to 1 week.
- Alternatively, they can be frozen for up to 3 months.
Chocolate Icing Tips
- For a firm chocolate icing, use pure icing sugar. For a softer chocolate icing, use icing sugar mixture.
- Start by adding just 2 tablespoons of boiling water and mixing together. If the icing is too thick to spread, add another tablespoon and mix again.
- Do not add too much boiling water or the icing will be too runny (add just enough to make it easily spreadable)
Nutrition
Calories: 267kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 219mg | Potassium: 102mg | Fiber: 2g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 4.1mg | Calcium: 11mg | Iron: 6.7mg
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Reader Interactions
Comments
Sandra
1 tsp vanilla essence in the biscuit dough ( during the creaming process ) makes all the difference.Reply
janine
they look nice
Reply
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