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
379
What did you think of this recipe?
1689757569
Easy, tasty and super quick
5
1495609756
Trust worthy recipe
4
Unknown
A fantastic easy to follow recipe. Make these monthly for the family lunches.
5
Kassidy
Great everyday treat
5
jemma
so yum
5
Terri
Delicious! I made a batch for a meeting. I ate a few, maybe 6 haha before the meeting and everyone else demolished them!
5
Cat
Ease of making: Suuuuper easy! No egg and the crunchy bits make it a perfect recipe for kids to make on their own. Taste: Deelicious! It's basically a chocolate shortbread recipe with cornflakes, so it will always be crumbly. It would work to throw an egg in for moisture and binding but it's a whole different cookie then. Alterations: I used half the amount of butter and added 80ml cooking oil, just to be economical. Glad I did because I think it helped increase the moisture as well, making it just a bit less crumbly.Will defo make again!
4
Cat
I baked these on a warm summer evening and the first batch were a disaster and spread out very thin. I assume it was because the dough was too soft. I put the dough for a second batch in the fridge to cool down and firm up before baking and they baked well.
4
Shelley
Amazing!
5
Michaela
I felt like chocolate chip cookies but I didn't have any eggs so I made this with Weetbix and a cup of chocolate chips. It came out divine :)
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
379
What did you think of this recipe?
1689757569
Easy, tasty and super quick
5
1495609756
Trust worthy recipe
4
Unknown
A fantastic easy to follow recipe. Make these monthly for the family lunches.
5
Kassidy
Great everyday treat
5
jemma
so yum
5
Terri
Delicious! I made a batch for a meeting. I ate a few, maybe 6 haha before the meeting and everyone else demolished them!
5
Cat
Ease of making: Suuuuper easy! No egg and the crunchy bits make it a perfect recipe for kids to make on their own. Taste: Deelicious! It's basically a chocolate shortbread recipe with cornflakes, so it will always be crumbly. It would work to throw an egg in for moisture and binding but it's a whole different cookie then. Alterations: I used half the amount of butter and added 80ml cooking oil, just to be economical. Glad I did because I think it helped increase the moisture as well, making it just a bit less crumbly.Will defo make again!
4
Cat
I baked these on a warm summer evening and the first batch were a disaster and spread out very thin. I assume it was because the dough was too soft. I put the dough for a second batch in the fridge to cool down and firm up before baking and they baked well.
4
Shelley
Amazing!
5
Michaela
I felt like chocolate chip cookies but I didn't have any eggs so I made this with Weetbix and a cup of chocolate chips. It came out divine :)
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
- 1 egg
- 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
- ½ tsp Edmonds Baking Soda
- 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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- 250g butter, softened (or Olivani Spread)
- 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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- 180g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ can condensed milk (200g)
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 250g milk and dark chocolate chunks
- sea salt flakes, to sprinkle (optional)
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- 250g butter, softened (or Olivani Spread)
- ½ cup Chelsea Icing Sugar
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour
- ¾ cup Edmonds Fielder's Cornflour
Filling
- 75g butter, softened (or Olivani Spread)
- 1 ¼ cups Chelsea Icing Sugar
- 2 Tbsp Chelsea Maple Flavoured Syrup
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
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- 125g Butter (or Olivani Spread)
- 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
- ⅔ cup Chelsea Icing Sugar (100g)
- 2-3 tsp boiling water
- Pink food colouring (optional)
- Sprinkles or pink jelly crystals (optional)
- Berry jam (we recommend this delicious mixed berry jam!)
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Biscuits
- 2 cups plain flour
- 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
- Red food colouring
ingredients
- 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
Icing
- 2 cups Chelsea Icing Sugar (300g)
- 3-4 Tbsp hot water
- ¼ - ½ tsp strawberry or raspberry essence
- 2-3 drops pink food colouring
- Sprinkles
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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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- 125g butter
- 1 cup Chelsea Dark Cane Sugar
- 2 tsps baking soda
- 1 tsp salt
- 2 tsps ground ginger
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 cup Chelsea Treacle
- ½ cup warm water
- 7 cups flour
ROYAL ICING
- 2 egg whites
- 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
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
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- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
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- 1 cup Chelsea Soft Brown Sugar
- 2 tsp vanilla essence
- 2 beaten eggs
- 2 ½ cups self raising flour
- 1 ¼ cups plain flour
- 2 cups dessicated coconut
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- 125 g butter
- 1 ½ cups Chelsea Icing Sugar, sifted
- 1tsp vanilla essence
- 4 tsp milk or cream
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- 1 ½ cups flour
- ½ cup Chelsea Icing Sugar
- ⅓ cup cocoa powder
- 125g butter
- ¼ cup milk
Peppermint cream
- 50g butter, at room temperature
- ⅔ cup Chelsea Icing Sugar
- ¼-½ teaspoon peppermint essence, to taste
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- ¾ cup raspberry jam (240g)
- 150g butter, softened
- ¾ cup Chelsea Caster Sugar (170g)
- 1 egg
- 1 tsp vanilla extract
- Fine zest of 1 small orange
- 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
- 125g dark chocolate, roughly chopped
- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
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- ½ cup rolled oats
- ½ tsp salt
- 2 tsp Baking Powder
- 100 g butter
- ¼ c Chelsea Caster Sugar
- ⅓ c milk
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- 150g butter
- ⅓ cup (100g) Chelsea Caster Sugar
- ½ tsp baking powder
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- 1 tsp vanilla essence
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- ½ cup cocoa powder (40g)
- 3 Tbsp cornflour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ Tbsp milk
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- 60g butter, softened
- ½ tsp vanilla essence
- 2-3 tsp milk
- 2-3 drops white food colouring / icing whitener (optional)
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- ¾ cup Chelsea Caster Sugar (170g)
- 1 tsp vanilla extract
- 1 egg
- 1 ⅓ cups plain flour (200g)
- ⅔ cup rice flour (100g)
- ¼ tsp baking powder
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- 2-3 Tbsp milk
- 70g white chocolate, melted
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- 3-4 Tbsp 100s and 1000s sprinkles
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- 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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- 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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