These Afghan Biscuits are a New Zealand classic. Afghan Biscuits are a chocolate cornflake based cookie, topped with a simple chocolate icing and a walnut. This Afghan Biscuit recipe is super easy to make and a crowd favourite.
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Afghan Biscuits Recipe
Every now and then one of us gets a bit homesick, and New Zealand feels extra far away (just in case it isn't far enough already). Our current cure is to make some comfort food that we grew up with, which generally comes in the form of chicken pie, or our latest favourite, Afghans Biscuits. I have no idea how a chocolate biscuit that has cornflakes in it came to be called an Afghan, (or how someone thought it would be appropriate to name a biscuit that), but inappropriate names aside, they taste awesome. This recipe is from Edmonds Cookbook, which is a staple in most New Zealand households. Most copies have been well thumbed through and are covered in splatters. My parent's copy only has some of the pages still attached, the rest are floating around the shelf which makes using it a bit of an adventure.
Afghan Biscuits - a New Zealand Classic
These were one of my absolute favourite cookies (or biscuits, as we call them) growing up. I don't know whether its the intense cocoa flavour, the fact that they have cornflakes in them which makes them super awesome, or that they are topped with another Edmonds staple "shitty chocolate icing", which was a rite of passage for almost every kid's (In NZ anyway) childhood. They are just the best. I cant recommend them enough.
How to make Afghans
Afghans are super quick and easy to make. I usually use a stand mixer when making my afghan biscuit recipe. However they will work great in a bowl with an electric mixer.
- Cream together butter and sugar until light and fluffy. Standard stuff.
- Add in flour and cocoa powder. This cookie recipe does not have any leavening agent or eggs in it.
- Add cornflakes and mix to incorporate. I do this quickly so the cornflakes do not get too broken.
- Scoop cookies out and flatten slightly.
- Bake until done then cool on the pan then top with the frosting and a walnut half.
For more New Zealand Cookie Recipes, Check out:
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Afghan Biscuit Recipe
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Afghan Biscuits
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: New Zealand
Description
These Afghan Biscuits are a New Zealand classic. Afghan Biscuits are a chocolate cornflake based cookie, topped with a simple chocolate icing and a walnut. This Afghan Biscuit recipe is super easy to make and a crowd favourite.
Ingredients
Afghan Biscuits
- 200g butter, at room temperature
- 100g granulated sugar
- ½ tsp vanilla
- 180g all-purpose flour
- 30g cocoa
- ½ tsp salt
- 70g cornflakes
Chocolate Topping
- 30g unsalted butter, at room temperature
- 125g icing sugar, sifted
- 15g cocoa
- Pinch of salt
- 1 Tbsp Boiling water
- Walnut Halves
Instructions
AFGHAN BISCUITS
- Preheat the oven to 350°f/180°c. Line two sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla and mix to incorporate. Add flour, cocoa, and salt, and mix until combined. Add the cornflakes and mix briefly to incorporate.
- Place 2 Tbsp scoops on the prepared baking sheets, leaving room for spreading. Gently roll each piece of dough into a ball and flatten slightly.
- Bake for 12-15 minutes, rotating pans half way through, or until the edges are set. Remove from oven, and allow to sit on the tray for 5-10 minutes. Move to an oven rack, and allow the biscuits to cool completely.
CHOCOLATE TOPPING
- Combine butter, icing sugar and cocoa in a small mixing bowl. Add boiling water and mix until smooth (refrain from adding extra water until you have mixed well, or you get stuck in an icing sugar - water - icing sugar vortex)
- Spoon a small amount of the icing onto each biscuit, and place a walnut half on each one.
- Store in an airtight container in the fridge for a more 'fudgy' texture, or out at room temperature if you prefer them more crunchy!
Keywords: Afghans, Afghan Biscuits, Chocolate Icing, Walnut, Biscuits, New Zealand