If you grew up loving old-school treats, these Chocolate Cornflake Biscuits are going to take you straight back. Crunchy, chocolatey and topped with that iconic icing and walnut, they're the kind of biscuit that never lasts long in the tin. Simple to make and even easier to eat, they're perfect alongside a cuppa or tucked into the kids' lunchboxes.
For anyone who enjoys classic bakes like Anzac Biscuits or my buttery Yo Yo's, you're absolutely going to adore this one too.
Chocolate Cornflake Biscuits (also known as Afghans) are a nostalgic favourite across Aussie and Kiwi kitchens, with this recipe based on one from the iconic Edmonds Cookbook. Unlike softer cookies, these are intentionally firm and crunchy, with crushed cornflakes giving them that signature texture. Finished with rich chocolate icing and a walnut on top, they're simply irresistible.
If you're into no-fuss baking for biscuit tin fillers or lunch box snacks, you might also like my Milo Biscuits or Hokey Pokey Biscuits - both are quick and easy recipes that deliver every time.
Perfect recipe!! Thank you for providing a recipe that didn't leave us with flat melted biscuits. Have printed this and will use for years to come!
- Kirsty
Why You're Going To Love This Recipe
- Super quick and easy - just a handful of pantry staples and minimal prep.
- That perfect crunch - thanks to the crisp cornflakes!
- Classic, nostalgic flavour - just like Nan used to make!
- Freezer-friendly - great to fill the biscuit tin with and pop some in the freezer for those busy weeks.
- Kid-approved - these lunch box favourites are fun to decorate and even better to eat.
- Thermomix instructions - included in the recipe card.
Jump to:
Chocolate Cornflake Biscuits Ingredients
For The Biscuits:
For The Icing:
You'll likely have most of these on hand already, but here are a few worth noting.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cornflakes - Use any brand, but important to make sure they are super fresh for the perfect crunchy texture!
- Cocoa powder - Adds that rich chocolate flavour; use a good-quality one for best results.
- Icing sugar - Pure icing sugar gives a firmer set icing, while icing sugar mixture creates a softer finish - I prefer the firmer icing, but pick your preference here.
- Walnuts (optional) - The traditional topping, but you can skip or swap if needed.
Variations
- Gluten-Free Option - Use a gluten-free plain flour and ensure your cornflakes are GF-friendly.
- Nut free - Skip the walnuts or replace with sprinkles or choc chips.
- Extra Chocolatey - Add a handful of chocolate chips to the dough.
- Mini Biscuits - Make smaller versions for lunchboxes or party platters.
How To Make Chocolate Cornflake Biscuits
Here's how to make these classic Chocolate Cornflake Biscuits in just a few simple steps.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cream the butter and sugar until pale and fluffy. This is key for a smooth dough.
- Mix in the dry ingredients - sifted flour and cocoa powder - until combined.
- Fold through the cornflakes gently, keeping some crunch intact.
- Chill the dough for 30 minutes to help the biscuits hold their shape.
- Shape tablespoon-sized portions and place onto lined trays. Bake until firm and slightly crisp (they won't spread much). Cool completely before icing.
- Make the icing - sift the cocoa powder and icing sugar, add the butter and boiling water and mix until smooth and creamy. Spread a little on each biscuit, and top with a walnut.
Recipe Tips
- Don't over-crush the cornflakes when mixing them through - you want texture, not crumbs.
- Use good-quality cocoa for a richer chocolate flavour.
- Chill the dough - this step is essential for keeping the biscuits thick and chunky.
- These biscuits don't rise - there's no raising agent used as these biscuits are meant to be dense and crunchy.
- Let biscuits cool fully before icing or the icing will melt.
- For a firm chocolate icing, use pure icing sugar. For a softer chocolate icing, use icing sugar mixture.
- If icing is too thick, add a little more hot water, a teaspoon at a time.
- Store biscuits in an airtight container at room temp for up to 1 week.
- Freeze un-iced biscuits for up to 3 months - ice after thawing.
Chocolate Cornflake Biscuits FAQ's
These biscuits aren't meant to spread because there's no raising agent in the mixture - they're designed to stay thick, firm and slightly dense with that classic crunchy texture.
You can, but they may spread slightly and lose their classic shape.
Nothing - they're the same thing! "Afghans" is just the traditional name.
It's best to freeze them un-iced and decorate once thawed for the best texture.
Try pecans, almonds, or skip nuts altogether and use sprinkles or choc chips.
More Classic Australian & New Zealand Recipes:
If you love these popular chocolate cornflake biscuits, then check out a few more of my iconic Australian and New Zealand recipes:
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Chocolate Cornflake Biscuits
Ingredients
- 200 g butter softened
- 110 g (½ cup) caster sugar
- 160 g (1 ¼ cups) plain flour
- 25 g (¼ cup) cocoa powder
- 70 g (2 cups) cornflakes
For the icing
- 125 g (1 cup) icing sugar see notes
- 2 tbs cocoa powder
- 50 g butter softened
- 2-3 tbs water boiling
- 24 walnut halves (optional)
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside.
- Use an electric mixer to beat the butter and sugar until creamy and pale.
- Sift the plain flour and cocoa powder into the bowl and mix well.
- Add the cornflakes and mix through.
- Chill the dough in the fridge for 30 minutes.
- Shape tablespoonfuls of the mixture together and place onto the baking trays.
- 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.
- 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 a little extra hot water if the icing is too thick to spread.
- Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut.
Thermomix Method
- Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside.
- Cream butter and sugar fro 30 seconds on Speed 4. Scrape and repeat 2 more times or until pale and creamy.
- Add the plain flour and cocoa powder and mix for 20 secnds on Interval (kneading function). Scrape down the sides and repeat.
- Add the cornflakes and mix for 5 seconds on Reverse, Speed 3, (use the spatula to help mix).
- Chill the dough in the fridge for 30 minutes.
- Shape tablespoonfuls of the mixture together and place onto the baking trays. 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.
- To make the chocolate icing, place all of the icing ingredients into the Thermomix bowl (using 2 tablespoons hot water). Mix for 15 seconds on Speed 5.
- Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth.
- Add a little extra hot water if the icing is too thick to spread.
- Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut.
Notes
- Don't over-crush the cornflakes when mixing through - you want texture, not crumbs.
- Use good-quality cocoa for a richer chocolate flavour.
- Chill the dough - this step is essential for keeping the biscuits thick and chunky.
- These biscuits don't rise - there's no raising agent used as these biscuits are meant to be dense and crunchy.
- Let biscuits cool fully before icing or the icing will melt.
- For a firm chocolate icing, use pure icing sugar. For a softer chocolate icing, use icing sugar mixture.
- If icing is too thick, add a little more hot water, a teaspoon at a time.
- Store biscuits in an airtight container at room temp for up to 1 week.
- Freeze un-iced biscuits for up to 3 months - ice after thawing.
Kate says
Very nice flavour, but how do I get cornflakes to stay crunchy, mine always go soft and chewy
Lucy says
Hi Kate, they will go soft and chewy once stored in an airtight container. You could try keeping them in the fridge?
Sandra says
1 tsp vanilla essence in the biscuit dough ( during the creaming process ) makes all the difference.
janine says
they look nice