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
365
What did you think of this recipe?
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
Rhiannon
Amazing, great, brilliant.
5
Charlotte
These biscuits were easy to make with my sister. They were delicious. We love this recipe.
5
Michelle
so easy to make and delicous to eat i really enjo making them i am 10 so it is SUPER EASY TO MAKE I LOVE THEM.
5
Andrew Fitzgerald
Turned to flat mess and ended up burning and spongy
1
Zara
I use weetbix instead. Way better!
5
Smitz
This is the best Afghan recipe by far! They taste delicious & my kids love them. Great for lunchboxes.
5
Mia Dromgool
A very delicious biscuit. Simple recipe. A++++
5
Lysa
Excellent and easy to follow, used weetbix and coconut instead and coconut sprinkled on top of the icing instead of walnut, delicious :)
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
365
What did you think of this recipe?
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
Rhiannon
Amazing, great, brilliant.
5
Charlotte
These biscuits were easy to make with my sister. They were delicious. We love this recipe.
5
Michelle
so easy to make and delicous to eat i really enjo making them i am 10 so it is SUPER EASY TO MAKE I LOVE THEM.
5
Andrew Fitzgerald
Turned to flat mess and ended up burning and spongy
1
Zara
I use weetbix instead. Way better!
5
Smitz
This is the best Afghan recipe by far! They taste delicious & my kids love them. Great for lunchboxes.
5
Mia Dromgool
A very delicious biscuit. Simple recipe. A++++
5
Lysa
Excellent and easy to follow, used weetbix and coconut instead and coconut sprinkled on top of the icing instead of walnut, delicious :)
5
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ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
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- 1 ¾ cups Edmonds Self Raising Flour (263g)
- ½ tsp salt
- ½ cup chocolate chunks or chips (100g)
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- 250g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
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- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp ground cinnamon
- 1 ¾ cups rolled oats (210g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
- ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
- 125g butter, cubed (or Olivani Spread)
- ¼ cup Chelsea Golden Syrup (tin) (90g)
- 2 Tbsp water
- 1 tsp Edmonds Baking Soda
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- 125g butter, softened (or Olivani Spread)
- 1 cup Chelsea White Sugar (225g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- Pinch of salt
- 1 cup roasted peanuts (155g)
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- 100g butter (or Olivani Spread)
- 2 Tbsp Chelsea Golden Syrup Tin
- ½ cup Chelsea Raw Sugar
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- 2 Tbsp boiling water
- ½ cup Edmonds Standard Grade Flour
- ½ cup coconut
- ¾ cup rolled oats
- ⅓ cup mixed seeds -sunflower & pumpkin
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- 3 Tbsp sweetened condensed milk
- ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
- 1 ½ cups Edmonds Standard Grade Flour
- 1 ½ cups rolled oats
- 1 tsp Edmonds Baking Powder
- 200g dark or milk chocolate, roughly chopped
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- ½ can condensed milk (200g)
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 ½ tsp Edmonds Baking Powder
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- 250g butter, softened (or Olivani Spread)
- ½ cup Chelsea Icing Sugar
- 1 tsp vanilla essence
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- 75g butter, softened (or Olivani Spread)
- 1 ¼ cups Chelsea Icing Sugar
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- ½ cup Chelsea White Sugar (113g)
- 2 Tbsp Chelsea Golden Syrup
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- 1 tsp Edmonds Baking Powder
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- ½ cup Chelsea White Sugar
- 1 Tbsp Chelsea Golden Syrup
- 1 Tbsp Meadow Fresh Original Milk
- 1 ½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Soda
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- 120g butter, softened (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ⅔ cups plain flour (250g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
Icing & Filling
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- 2-3 tsp boiling water
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- Sprinkles or pink jelly crystals (optional)
- Berry jam (we recommend this delicious mixed berry jam!)
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- 1 tsp baking powder
- 125g butter (or Olivani Spread)
- ½ cup Chelsea Organic Raw Sugar
- ¼ tsp grated lemon rind
- 1 egg
Icing
- 2 cups Chelsea Icing Sugar
- ¼ tsp butter, softened (or Olivani Spread)
- 2 tbsp boiling water
- ¼ tsp vanilla essence
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- 125g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- 2 cups plain flour (300g)
- 2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
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- 3-4 Tbsp hot water
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- 2-3 drops pink food colouring
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- 125g butter (or Olivani Spread)
- ¼ cup Chelsea White Sugar
- A few drops of vanilla essence
- 3 Tbsp condensed milk
- 1 ½ cups plain flour
- 1 tsp baking powder
- ½ cup chocolate chips
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- 150g butter (+ 50g additional butter if mixture is crumbly)
- 6 Tbsp Chelsea Golden Syrup
- 3½ cups flour
- 1 tsp baking soda
- 1 Tbsp ground ginger
- 1 ¼ cups Chelsea White Sugar
- 1 egg, beaten
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- 100g butter, melted
- 2½ cups flour
- 1 tsp baking powder
- ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
- 1 cup (150g) blanched almonds or nuts of your choice,
- coarsely chopped
- 150g chocolate, chopped
- 3 eggs, lightly beaten
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- 1 cup Chelsea Dark Cane Sugar
- 2 tsps baking soda
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- 2 tsps ground ginger
- 1 tsp mixed spice
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- 2 Tspn cold water
- 1 Tspn strained lemon juice (no pips or fibre)
- 2 ½ cups Chelsea Icing Sugar or Chelsea Flavoured Icing Sugar
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- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
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- 1 Tbsp water
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- 1tsp vanilla essence
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- ½ cup Chelsea Icing Sugar
- ⅓ cup cocoa powder
- 125g butter
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Peppermint cream
- 50g butter, at room temperature
- ⅔ cup Chelsea Icing Sugar
- ¼-½ teaspoon peppermint essence, to taste
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- 150g butter, softened
- ¾ cup Chelsea Caster Sugar (170g)
- 1 egg
- 1 tsp vanilla extract
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- 2 cups plain flour (300g)
- 1 tsp baking powder
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- 1¼ cups (275g) Chelsea Raw Caster Sugar
- 2 large eggs, lightly beaten
- 1 cup (150g) self raising flour, sifted
- 1 cup (150g) plain flour, sifted
- ½ cup (45g) rolled oats
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- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
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- ½ tsp salt
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- ⅓ c milk
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- 150g butter
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- 60g butter, softened
- ½ tsp vanilla essence
- 2-3 tsp milk
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- ¾ cup Chelsea Caster Sugar (170g)
- 1 tsp vanilla extract
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- ¼ tsp baking powder
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- 1 cup Chelsea White Sugar
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- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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- 2 cups chocolate chips
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- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
learn about baking
How to Choose SugarFor Baking?
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