Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Afghan Biscuits
10 mins
15 mins
Easy
24
These afghan biscuits are creamy, chocolatey and crunchy - they could almost be the definition of perfection! Always a big hit with the kids and, of course, grown-ups too. A a classic Kiwi treat!
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- Ingredients
- Method
Ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
Additional tips
- Store in an airtight container at room temperature for up to 5 days.
- To freeze the Afghan Biscuits, wrap in clingfilm and freeze in an airtight container for up to 3 months. Allow to come to room temperature before eating.
- Can I make Afghan Biscuits without walnuts? Yes! The walnuts on top are traditional but optional. You can leave them off or swap them for another topping like coconut or extra chocolate icing.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
353
What did you think of this recipe?
Miriam
I make this all the time and they're so easy and so yummy! I adjust the recipe slightly by using crunchy nut instead of normal cornflakes (keeps the crunch better) and I refrigerate the mixture for 30 min before I divide into cookies to bake, which seems to help them keep their shape instead of flattening. I also leave them in a ball and don't press down, they flatten a little themselves in baking process but I've found this helps avoid them getting too dry. For extra interest I also like to add cinnamon and cardamom to the flour mixture, and juice and rind of an orange to the icing mixture. Rave reviews every time!
5
luke
I love this AMZINNG!!!!
5
Ellie
Best Afghans I have ever made.
5
Stella
I love your recipes,They are very nice
5
WingC
Absolutely fantastic recipe. Easy to follow.
5
Tarah
Love this recipe, it is so quick and easy and a crowd favorite!
5
Sarah Richardson
My biscuit mixture crumbled. It was really dry and crumbly. I followed the recipe from scratch. I added extra butter, but the biscuit just melted in the oven. Then I added EXTRA flour to the next batch, but it was really hard to form a ball. Can you please tell me the problem?CHELSEA: Sorry to hear that. We've triple tested this recipe and perfection every time. Not sure what is happening at your end?
1
Leeann
My son made this recipe for an ethnic study of New Zealand in high school. Went over like gang-busters! He is going to enter these biscuits in the county fair for his ethnic food. Only change we make is the frosting. We used a chocolate frosting as your icing sugar isn't readily available in the middle of the USA. Thanks for sharing!
5
Summer
Good afghans. My oven runs a bit hot so I did them at 160 still came out very good. Nice flavour just waiting for them to cool so they can be iced. Thank you for the recipe.
5
Vanessa
These are amazing. This recipe never fails. Thank you Chelsea.
5
Method
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
In a large bowl, beat butter, Chelsea Caster Sugar or Chelsea Organic Raw Sugar and vanilla until light and fluffy.
Sift in the flour and cocoa. Stir until mostly combined, then add the cornflakes and mix well.
Roll tablespoons of mixture into balls and place on prepared trays. Press down lightly with a fork.
Bake for 15-20 minutes, until biscuits are just firm to the touch. Leave on trays for a few minutes, then transfer to a wire rack to cool completely.
Icing
Sift Chelsea Icing Sugar and cocoa powder into a bowl. Add butter and 1 tablespoon boiling water at a time, mixing well and adding more hot water as required until icing is a spreadable consistency. Ice cooled biscuits and decorate with walnut halves, if desired.
Sift Chelsea Icing Sugar and cocoa powder into a bowl. Add butter and 1 tablespoon boiling water at a time, mixing well and adding more hot water as required until icing is a spreadable consistency. Ice cooled biscuits and decorate with walnut halves, if desired.
Additional tips
- Store in an airtight container at room temperature for up to 5 days.
- To freeze the Afghan Biscuits, wrap in clingfilm and freeze in an airtight container for up to 3 months. Allow to come to room temperature before eating.
- Can I make Afghan Biscuits without walnuts? Yes! The walnuts on top are traditional but optional. You can leave them off or swap them for another topping like coconut or extra chocolate icing.
Frequently asked questions
Why is my Afghan biscuit dough crumbly?
The butter may be too cold. Make sure it is nice and soft before beating.
How can I tell when the Afghan biscuits are cooked?
Visually, it can be quite hard to tell when Afghan biscuits are cooked due to the dark cocoa. You can usually smell more than see when they are cooked, though the biscuits should look dry on the outside and be firm to the touch.
How do I ensure a smooth icing on my Afghan biscuits?
Make sure you sift the icing sugar and cocoa powder before mixing. Boiling or hot water will help to dissolve any remaining lumps.
Can I make Afghan biscuits gluten free?
Yes! Swap the flour for gluten-free flour and use gluten-free cornflakes.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
353
What did you think of this recipe?
Miriam
I make this all the time and they're so easy and so yummy! I adjust the recipe slightly by using crunchy nut instead of normal cornflakes (keeps the crunch better) and I refrigerate the mixture for 30 min before I divide into cookies to bake, which seems to help them keep their shape instead of flattening. I also leave them in a ball and don't press down, they flatten a little themselves in baking process but I've found this helps avoid them getting too dry. For extra interest I also like to add cinnamon and cardamom to the flour mixture, and juice and rind of an orange to the icing mixture. Rave reviews every time!
5
luke
I love this AMZINNG!!!!
5
Ellie
Best Afghans I have ever made.
5
Stella
I love your recipes,They are very nice
5
WingC
Absolutely fantastic recipe. Easy to follow.
5
Tarah
Love this recipe, it is so quick and easy and a crowd favorite!
5
Sarah Richardson
My biscuit mixture crumbled. It was really dry and crumbly. I followed the recipe from scratch. I added extra butter, but the biscuit just melted in the oven. Then I added EXTRA flour to the next batch, but it was really hard to form a ball. Can you please tell me the problem?CHELSEA: Sorry to hear that. We've triple tested this recipe and perfection every time. Not sure what is happening at your end?
1
Leeann
My son made this recipe for an ethnic study of New Zealand in high school. Went over like gang-busters! He is going to enter these biscuits in the county fair for his ethnic food. Only change we make is the frosting. We used a chocolate frosting as your icing sugar isn't readily available in the middle of the USA. Thanks for sharing!
5
Summer
Good afghans. My oven runs a bit hot so I did them at 160 still came out very good. Nice flavour just waiting for them to cool so they can be iced. Thank you for the recipe.
5
Vanessa
These are amazing. This recipe never fails. Thank you Chelsea.
5
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learn about baking
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