Afghans | Chocolate Cornflake Biscuits

The very best classic Afghans made using the original Edmonds recipe. These chocolate cornflake biscuits really are the most delicious treat. 

Afghans Chocolate Cornflake Biscuits

Yay! Can I just say how happy I am that you’re here reading this recipe for yummy chocolate cornflake Afghans… SO happy!! This is one of my favourite recipes and it’s one of the ones that I grew up making with my Mum on Saturday mornings as a kid.

Afghans Chocolate Cornflake Biscuits

Yep, my Mum (like lots of other fabulous people) is from New Zealand and this recipe for Afghans is from her good old Edmonds cookbook. New Zealander’s love their Afghans (and their Edmonds cookbooks!!)… and once you try one, you’ll totally get why.

Afghans Chocolate Cornflake Biscuits

So these are pretty much the easiest biscuits ever to make. They’re chocolatey, crunchy and oh-so-good. Best of all, they’re made from really basic ingredients. If you’ve got a packet of cornflakes sitting in your cupboard, chances are you’ll have the rest of the ingredients too!!

Afghans Chocolate Cornflake Biscuits

These Afghans make a great lunchbox treat – simply substitute the walnuts on top for coconut (or jut leave it as plain chocolate icing).

Afghans Chocolate Cornflake Biscuits

So whether you’re a first timer at making Afghans or you’ve been making them your whole life (probably using the same Edmonds recipe), now is the time to make a batch! 10 minutes prep time, 10 minutes cooking = a whole lot of deliciousness coming your way!

Afghans Chocolate Cornflake Biscuits

Oooh and if you’re a fan of good old fashioned New Zealand recipes, then please, please, please try these Hokey Pokey biscuits too (you only need 4 ingredients and they’re super simple). Yep, the New Zealanders certainly know their stuff when it comes to biscuits!!

hokey-pokey-biscuits

Afghans Chocolate Cornflake Biscuits

Afghans | Chocolate Cornflake Biscuits - Conventional Method

The very best classic Afghans made using the original Edmonds recipe. These chocolate cornflake biscuits really are the most delicious treat.

Course Biscuits
Cuisine Baking
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 biscuits

Ingredients

  • 200 g softened butter
  • 1/2 cup (110g) caster sugar
  • 1 1/4 cups (160g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 2 cups (70g) cornflakes
  • For the icing:
  • 1 cup (125g) icing sugar
  • 2 tbs cocoa powder
  • 50 g softened butter
  • 2-3 tbs hot water
  • 24 walnut halves (optional)

Instructions

  1. Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside. 


  2. Use an electric mixer to beat the butter and sugar until creamy and pale.

  3. Sift the plain flour and cocoa powder into the bowl and mix well. 

  4. Add the cornflakes and mix through. 

  5. Shape tablespoonfuls of the mixture together and place onto the baking trays. 

  6. Cook for 10-15 minutes. Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely. 

  7. To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Add the softened butter and 2 tbs of hot water. Mix together until well combined. Add an extra tablespoon of hot water if the icing is too thick to spread. 

  8. Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut. 

 

Afghans Chocolate Cornflake Biscuits

Afghans - Chocolate Cornflake Biscuits | Thermomix Method

The very best classic Afghans made using the original Edmonds recipe. These chocolate cornflake biscuits really are the most delicious treat.

Course Biscuits
Cuisine Baking
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 biscuits

Ingredients

  • 200 g softened butter
  • 1/2 cup (110g) caster sugar
  • 1 1/4 cups (160g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 2 cups (70g) cornflakes
  • For the icing:
  • 1 cup (125g) icing sugar
  • 2 tbs cocoa powder
  • 50 g softened butter
  • 2-3 tbs hot water
  • 24 walnut halves (optional)

Instructions

  1. Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside. 

  2. Cream butter and sugar on Speed 4, 30 seconds. Scrape and repeat 2 more times or until pale and creamy.

  3. Add the plain flour and cocoa powder and mix on Interval (kneading function) for 20 seconds. Scrape down the sides and repeat.

  4. Add the cornflakes and mix on Reverse, Speed 3, 5 seconds (use the spatula to help mix).

  5. Shape tablespoonfuls of the mixture together and place onto the baking trays. 

  6. Cook for 10-15 minutes. Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely. 

  7. To make the chocolate icing, place all of the icing ingredients into the Thermomix bowl (using 2 tablespoons hot water). Mix on Speed 5, 15 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth.

  8. Add an extra tablespoon of hot water if the icing is too thick to spread. 

  9. Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut. 

Afghans Chocolate Cornflake Biscuits