These Afghan Biscuits are a New Zealand classic. Afghan Biscuits are a chocolate cornflake cookie, topped with a simple chocolate icing and a walnut. This Afghan Biscuit recipe is super easy to make and a crowd favourite, and also happen to be an egg free cookie recipe!
Hi hi! I am just popping in to share this recipe for Afghans with you! This one holds a special place in my heart - it was one of the very first recipes that I published on this wee baking blog, and it was also the recipe that I used to make as a kid when I was learning to bake.
Afghan biscuits are a New Zealand classic - they are something people make all the time at home, but also something you'll find in a bakery. It is a simple chocolate cornflake cookie, topped with a classic chocolate icing (if you know about my shitty chocolate icing aka brownie frosting this is the same one!)
If you're after a quick, easy and delicious cookie that also happens to be egg free if that's something that you need, I got you covered! This recipe feels a bit weird when you are making it because it doesn't have eggs or any leavening but I promise it is correct.
Why are they called Afghans?
Look, the name is horrendous. I've searched and searched the internet and can't come up with a conclusive answer, but I cannot find any reliable sources that point to why Afghan biscuits have their name. However, I'm almost certain it doesn't come from a good place. Just acknowledging this - if you would like to call them chocolate cornflake cookies then go for it!
How to finish an Afghan biscuit - chocolate or icing?!
This is divisive in New Zealand - some people put melted chocolate on their biscuits rather than icing. In my opinion this is not correct (except for the fully coated supermarket ones), and an Afghan biscuit has to be finished with chocolate frosting. If you have been here for any stretch of time you know the chokehold that my brownie frosting recipe has on my husband, so we of course use that. Make it as thick or as thin as you like depending on preference.
Afghans are always finished with a walnut half, but Adventure dad would like me to tell you he also sometimes swaps out the walnut for some sprinkles.
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
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 cookie, topped with a simple chocolate icing and a walnut. This Afghan Biscuit recipe is super easy to make and a crowd favourite, and also happens to be an egg free cookie recipe!
Ingredients
Afghan Biscuits
- 200g butter (salted or unsalted), at room temperature
- 100g granulated sugar
- ½ tsp vanilla
- 180g all-purpose flour
- 30g cocoa (I used Dutch Process), sifted if lumpy
- ½ tsp salt
- 70g cornflakes
Chocolate Topping
- 45g butter (salted or unsalted), at room temperature
- 190g powdered sugar, sifted if lumpy
- 20g Cocoa powder, sifted if lumpy (I used Dutch Process)
- 25-30g boiling water (weigh after boiling - adjust according to your desired consistency, I used 30g)
- 12 walnut halves for topping the cookies
- Walnut Halves
Instructions
AFGHAN BISCUITS
- Preheat the oven to 350°f/180°c. Line 1-2 sheet pans with parchment paper - this recipe makes 12 cookies and I can fit them all on one tray.
- In the bowl of a stand mixer fitted with the paddle attachment or using an electric mixer and a large bowl, 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.
- Using a #3o cookie scoop, scoop 2 Tbsp pieces of dough (mine were about 45g each) on the prepared baking sheet, leaving room for spreading. Gently roll each piece of dough into a ball and flatten slightly and and arrange on the pan.
- Bake for 12-15 minutes, or until the edges are set. Remove from oven. If desired, use a cookie cutter slightly larger than the cookie to 'scoot' them into a perfectly round shape hot from the oven. Allow the afghans 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 medium. Add boiling water and mix until a smooth spreadable consistency.
- Spoon the icing onto each biscuit, smooth down with an offset spatula, and place a walnut half on each one. Leave to set until the icing has firmed up.
- Store in an airtight container in the fridge for a more 'fudgy' texture, or out at room temperature if you prefer them more crunchy! Store for 3-4 days.
Notes
I recently re-shot this recipe, and changed the frosting on the top a little - I made it make more, and a little thicker. You can make it to your desired consistency but if you had feelings about the old version here are the measurements: 30g unsalted butter, at room temperature, 125g icing sugar, sifted, 15g cocoa, Pinch of salt, 15g Boiling water.
This recipe doesn't have any baking soda, powder, or eggs in it - I know that this feels weird but it is correct.