Afghan Biscuits – Kiwi Favourite

Overview

Chocolate Afghan cookies

Kiwi Favourite chocolate Afghan Biscuits

By Amy // Posted Sep 25, 2020 // Category Cookies

Chocolate Afghan biscuits are another Kiwi staple treat and I grew up eating tons of them. 

According to Wikipedia, Afghan cookies are rumoured to have originated from the First Anglo-Afghan War. Or it’s because the biscuits texture is similar to the landscape of Afghanistan. Hence, the name, Afghan. 

Name aside, what I like the most about them is the chewiness – this comes from, believe or not, the cornflakes. 

When you get to the chocolate and walnuts, you hit another layer of complex soft and hard textures. I really recommend making this if you’ve never tried it! 

Check out my favourite cookie recipes.
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tips

chocolate afghan biscuits

1. Adjust the icing to your liking

I was careful not to add too much water to the icing as a thicker icing looks much better on the cookie. Also, if you feel the colour of your icing isn’t dark enough, add a little more cocoa powder. In my opinion, a darker colour looks much better. 

2. Keep the cornflakes as they are

While making a few test batches, I tried pulsing the cornflakes to make the cookies appear neater and less bumpy. It doesn’t taste as good, so full sized, uncrushed cornflakes are the way to go.

3. Cream the butter, sugar and vanilla until light and fluffy

Creaming the butter and sugar helps produce a lighter texture and evenly distributes the sugar in the batter. You’ll see that the colour starts to change to a pale yellow and the volume of the batter will change. This can take a few minutes. Be patient and make sure your butter is at room temperature. 

RatingDifficultyBeginner

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Yields16 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Biscuit batter
 200 g butter, at room temperature
 ½ cup caster sugar
 1 tsp vanilla extract
 1 ¼ cups plain flour, sifted
 ¼ cup cocoa powder, sifted
 1 ½ cups corn flakes
Chocolate icing and topping
 300 g icing sugar, sifted (around 2 1/2 cups icing sugar)
 2 tbsp cocoa powder, sifted
 1 tsp vanilla extract
 1 ½ tsp melted butter
 2 tbsp water (use less if you want a thicker, spreadable consistency)
 walnut pieces

Biscuit batter
1

Preheat your oven to 180°C. Line two baking trays with baking paper.

2

Beat the butter, sugar and vanilla extract until it becomes light and fluffy. Sift in the flour and cocoa and mix until just combined. Add the cornflakes and mix gently.

3

Scoop up a tablespoon of batter, roll it into a ball and place it onto the baking tray. Gently press down using a fork. Bake for 15-20 minutes. Let the biscuits cool, preferably on a cooling rack, before icing.

Chocolate icing and topping
4

Place the icing sugar, cocoa, vanilla extract, water and melted butter into a large bowl. Mix using a fork. Add more water until you are happy with the consistency. I used little water to have a thick icing for my biscuits.

5

Spread the icing on top of the biscuits using a teaspoon. Top with walnut pieces in the centre.
Makes around 14-16 biscuits.

Ingredients

Biscuit batter
 200 g butter, at room temperature
 ½ cup caster sugar
 1 tsp vanilla extract
 1 ¼ cups plain flour, sifted
 ¼ cup cocoa powder, sifted
 1 ½ cups corn flakes
Chocolate icing and topping
 300 g icing sugar, sifted (around 2 1/2 cups icing sugar)
 2 tbsp cocoa powder, sifted
 1 tsp vanilla extract
 1 ½ tsp melted butter
 2 tbsp water (use less if you want a thicker, spreadable consistency)
 walnut pieces

Directions

Biscuit batter
1

Preheat your oven to 180°C. Line two baking trays with baking paper.

2

Beat the butter, sugar and vanilla extract until it becomes light and fluffy. Sift in the flour and cocoa and mix until just combined. Add the cornflakes and mix gently.

3

Scoop up a tablespoon of batter, roll it into a ball and place it onto the baking tray. Gently press down using a fork. Bake for 15-20 minutes. Let the biscuits cool, preferably on a cooling rack, before icing.

Chocolate icing and topping
4

Place the icing sugar, cocoa, vanilla extract, water and melted butter into a large bowl. Mix using a fork. Add more water until you are happy with the consistency. I used little water to have a thick icing for my biscuits.

5

Spread the icing on top of the biscuits using a teaspoon. Top with walnut pieces in the centre.
Makes around 14-16 biscuits.

Afghan Biscuits – Kiwi Favourite
Nutrition Facts

Servings 16


Amount Per Serving
Calories 246
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 7.2g36%
Cholesterol 30mg10%
Sodium 105mg5%
Potassium 63mg2%
Total Carbohydrate 35.7g12%
Dietary Fiber 0.9g4%
Sugars 24.9g
Protein 1.6g4%

Calcium 7%
Iron 1%
Vitamin D 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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