Afghan Biscuits

This Afghan Biscuits recipe has a fascinating origin and none of which explain how these cornflake studded chocolate biscuits actually exist so lets expand for another New Zealand recipe from a classic kiwi recipe book named the Edmond's cookbook.

Most kids growing up in New Zealand would have had one in their homes or, if like me, one or both parents were immigrants they likely made recipes from this book when hanging out at a friend's house or had it at school.

Afghan Biscuits History

This recipe has an interesting origin, so interesting that I have to copy it directly from Wikipedia:

For the Afghan biscuits origin “theories include

• "Its similarity to the craggy, mountainous landscape of Afghanistan
• They were invented by a New Zealand woman to send to her beau posted in Afghanistan during the second or first World War
• An Afghani gentleman went to New Zealand and made such an impression on baking day that a biscuit was created in his honor
• Its resemblance to an Afghani male, where the cookie base represents their skin color, the dark chocolate icing their hair, and the walnut kernel the turban.”

I find all these rather odd considering New Zealand almost couldn’t be further opposite Afghanistan in geography, but regardless of this cookie’s origin it is an addictive little cocoa morsel that can be whipped up in no time and require no eggs or lots of whipping. You will want clean hands to get stuck in to the dough and shape these though.

Ingredients and substitutions for Afghan Biscuits

• Butter: The butter needs to be soft for the dough here. Unsalted was used, but salted also works fine.
• Brown sugar: This lends more a warm depth to these biscuits and helps in giving them the soft texture as opposed to crunch you can have in cookies. Light brown was used and dark brown sugar would likely change the overall flavor so it is not recommended to completely replace with dark brown sugar. You could use a 50/50 mixture of light and dark or replace in equal measure with golden caster sugar.
• Plain flour: You don't need much and don't want to overwork the dough so you don't make these too stiff. However, you can substitute with self-raising flour here and leave out the baking soda.
• Baking soda: This is the key to the biscuits rising thanks to the brown sugar and cocoa powder (the acid that baking soda needs to work with to rise) so don't leave out, unless you are using self raising flour. You cannot sub baking powder like for like for this recipe as baking soda is 3-4 times stronger so you would need plenty more which would leave an after taste!
• Cocoa powder: These chocolate biscuits are best made with a high quality cocoa powder for both the biscuits and icing.
• Cornflakes: This unassuming cereal adds a great flavor and crunch to these, they're essential!
• Icing sugar: Sometimes known as confectioner's or powdered sugar gives a melt-in-your-mouth texture to the icing.
• Walnut halves: Walnut halves compliments the cocoa and cornflake biscuit perfectly! It also adds a slight savoriness to the icing which is naturally quite sweet. You could replace with a pecan or hazelnuts for a twist.

See recipe card for quantities.

What people are saying about these!

'Thank you so much for this recipe?! An absolute beauty indeed.'

'Made these today following your steps an it turns led out bomb! thanks for this!! Was craving these for the longest.'

How to make Afghan Biscuits:

Butter and sugar: Place the butter and sugar into a bowl and combine until well combined and fluffy.

Dry ingredients and cornflakes: Add the dry ingredients and cornflakes into the bowl.

1

Stir stir and fold: Stir the mixture until no dry portions remain.

Roll: Taking one large tablespoonful, roll one biscuit into a ball, repeat with the remaining biscuit mix.

Flatten and bake: Flatten each biscuit slightly on the tray and bake until the biscuits look matte on top.

2

Create the icing: Whilst your biscuits cool, stir the icing ingredients together until it's smooth and spreadable.

Spread like peanut butter: Spread a portion of the icing on the top of one your biscuits. Finish with a walnut half in the center.

Serve: Serve alongside your favorite hot beverage.

FAQ's for the best Afghan Biscuits

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Afghan Biscuits

Sylvie Taylor

This Afghan biscuits recipe is beloved in New Zealand with a cornflake and a cocoa biscuit, topped with a thick icing and essential walnut halve that is frequented as a homemade creation.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Baking time total (6 biscuits per tray) 24 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine New Zealand

Servings 12 medium biscuits

Calories 315 kcal

Ingredients

  

1x2x3x

Biscuits

• 200 grams / 7 ounces butter softened
• 100 grams / ½ cup brown sugar
• 240 grams / 1 ½ cups plain flour
• 5 grams / 1 teaspoon baking soda
• 22 grams / 3 tablespoons cocoa powder
• 47 grams / 2 cups cornflakes lightly crushed

Icing

• 14 grams / 2 tablespoons cocoa powder
• 120 grams / 1 cup confectioner’s/icing sugar
• 10 grams / ¾ tablespoon butter
• 45 grams / 3 tablespoons water
• 6 walnuts halved

Instructions

 

Biscuits

• Preheat the oven to 180°C/350F and line a baking tray with greaseproof paper. Set aside.
• Place the softened butter and sugar in a bowl and beat until well combined and fluffy, approximately 2 minutes with a hand mixer.
• Sift the flour, baking soda and cocoa powder into the mixture along with the cornflakes and fold slowly until no dry portions remain in the bowl.
• Take a large tablespoon amount and roll into a ball.
• Place on the cookie tray and flatten slightly as this will be how they bake, ensuring 1 inch  between each.
• Bake for 10-12 minutes or until you can smell them and the biscuits look matte and cracks are beginning to appear on top.
• Remove and allow to cool fully.

Icing

• Place the cocoa powder, icing sugar, butter and water into a bowl and combine until smooth and the consistency is spreadable, but holds slightly when you press against the edge of the bowl.
• Spread 1 tablespoon of the icing (see note) over each cookie and top with a walnut.
• Eat as you wish, shared or all for yourself.

Video

Notes

• Brown sugar: This lends more a warm depth to these biscuits and helps in giving them the soft texture as opposed to crunch you can have in cookies. Light brown was used and dark brown sugar would likely change the overall flavor so it is not recommended to completely replace with dark brown sugar. You could use a 50/50 mixture of light and dark or replace in equal measure with golden caster sugar.
• Walnut halves: Walnut halves complete an afghan biscuit thanks to their flavor and crunch that compliments the cocoa and cornflake biscuit perfectly! It also adds a slight savoriness to the icing which is naturally quite sweet. You could replace with a pecan or hazelnuts for a twist.
• Shaping the biscuits: When you begin handling Afghan biscuit dough you'll notice it is quite crumbly, even if you have mixed all ingredients well together, the warmth of your hands will help to keep the butter soft in the biscuits and hold them together...get your hands a little messy here and these will be perfect.
• Spreading that thick icing on the biscuits: The easiest way to spread on your biscuits is to spread in one direction and then spread in another direction, this will help hold it to stick to the matte biscuit topping.

Adapted from Edmond's Cookbook

Nutrition

Calories: 315kcal

Keyword cereal bakes, chocolate, cookies, eggless, nut baking

Tried this recipe?Let us know how it was!