Caster Sugar
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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
379
What did you think of this recipe?
1613709197
So good loved this recipe! Thanks Chelsea for putting it on your website!
4
1555471887
These burnt, they are not that good.
1
Suzy
Worst cookies ever! Turned out to be flat greasy pancakes.
1
Rikihana
Perfect Afghan biscuits, just like when I was a kid. Always more of a fan of weet-bix in them, so I went for that option. Kept their shape perfectly.
5
Rose
Tasted delicious, but turned out really flat. Not sure what I can do differently?
2
Linda
Love this afghan recipe, so quick and easy and yummy of course
5
Leni
I think that this is an awesome recipe! I just think that they were cooked for to long!
4
Mike Barrell.
These are super easy to make and ended up doubling the mixture and made about 40.
5
Josie
YMMMMM
5
Elizabeth
Not nearly enough butter in this recipe.!!!
1
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
379
What did you think of this recipe?
1613709197
So good loved this recipe! Thanks Chelsea for putting it on your website!
4
1555471887
These burnt, they are not that good.
1
Suzy
Worst cookies ever! Turned out to be flat greasy pancakes.
1
Rikihana
Perfect Afghan biscuits, just like when I was a kid. Always more of a fan of weet-bix in them, so I went for that option. Kept their shape perfectly.
5
Rose
Tasted delicious, but turned out really flat. Not sure what I can do differently?
2
Linda
Love this afghan recipe, so quick and easy and yummy of course
5
Leni
I think that this is an awesome recipe! I just think that they were cooked for to long!
4
Mike Barrell.
These are super easy to make and ended up doubling the mixture and made about 40.
5
Josie
YMMMMM
5
Elizabeth
Not nearly enough butter in this recipe.!!!
1
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- 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
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- 250g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
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- Chelsea Coffee Sugar Crystals for decoration
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- 1 ½ tsp ground cinnamon
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- 1 cup desiccated coconut (100g)
- ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
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- 2 Tbsp cocoa powder
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- ⅓ cup mixed seeds -sunflower & pumpkin
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- 1 egg
- 1 ⅔ cups plain flour (250g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
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Icing
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- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- 2 cups plain flour (300g)
- 2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
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- 3 Tbsp condensed milk
- 1 ½ cups plain flour
- 1 tsp baking powder
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- 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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- 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,
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- 150g chocolate, chopped
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Chocolate Icing
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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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- 1 cup (150g) plain flour, sifted
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- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
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- 150g butter
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- ¼ tsp baking powder
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- 1 cup self raising flour (150g)
- 100g butter, cubed
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- 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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