Afghans | Chocolate Cornflake Biscuits

Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat. 

Chocolate biscuits on a copper wire rack with chocolate icing and a walnut on top.

Whether you’re filling up the cookie tin, looking for lunch box snacks or baking for a morning tea, these Afghan Biscuits are just what you need!

Chocolate + Cornflakes + Walnuts = one super yummy biscuit!

Famous New Zealand Biscuits

Afghans are a traditional New Zealand biscuit made with flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.

This recipe is based on the famous Edmonds cookbook recipe (a cookbook that every New Zealander would know or have a copy of!).

A chocolate biscuit with cornflakes, chocolate icing and a walnut on top.

What You Need

For the biscuits:

Note: scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.

  •  butter – either salted or unsalted is fine to use.
  • caster sugar – also known as superfine sugar. This fine sugar dissolves when beaten together with the butter (making it perfect for baking cookies!).
  • plain flour – these biscuits use plain flour and do not have any rising agents (bi-carbonate soda, baking powder or self-raising flour) as they are meant to be dense, firm biscuits.
  • cocoa powder – this gives the Afghans their delicious chocolate flavour.
  • cornflakes – you can use Kelloggs brand or any other brand.
Cornflakes, cocoa powder, butter, flour and sugar in bowls on a marble background.

For the chocolate icing:

  • icing sugar – if you would like the icing to set firm then use pure icing sugar. For a softer icing, use icing sugar mixture.
  • cocoa powder
  • butter – the butter needs to be softened so that it can melt when mixed with the icing ingredients.
  • boiling water – start with 2 tablespoons and add an extra tablespoon is the icing is too thick.
  • walnut halves – to decorate (omit for a nut-free version)
Cocoa, icing sugar, boiling water and butter in bowls on a marble background.

How To Make Afghan Biscuits

10 minutes prep time and 10 minutes baking time = the easiest chocolate cornflake cookies!

Step 1 – Cream the butter and sugar

Butter and sugar in a mixing bowl.
Butter and sugar creamed together in a white mixing bowl.

Step 2 – Mix through the flour and cocoa

Butter, flour and cocoa powder in a white mixing bowl.
Chocolate biscuit mixture in a white mixing bowl.

Step 3 – Mix through the cornflakes

Cornflakes in a mixing bowl with chocolate biscuit mixture underneath.
Chocolate biscuit mixture with cornflakes in a bowl.

Step 4 – Bake

Balls of chocolate and cornflake biscuit dough on a baking tray.

How To Make A Simple Chocolate Icing

A basic chocolate icing could not be any cheaper or easier to make.

Simply sift the cocoa powder and icing sugar into a bowl. Add the butter and boiling water and mix together until smooth and creamy.

Chocolate icing in a white mixing bowl.

Tips:

  • For a firm chocolate icing, use pure icing sugar. For a softer chocolate icing, use icing sugar mixture.
  • Start by adding just 2 tablespoons of boiling water and mixing together. If the icing is too thick to spread, add another tablespoon and mix again.
  • Do not add too much boiling water or the icing will be too runny (add just enough to make it easily spreadable)
A walnut being placed onto a chocolate iced biscuit.

Storing

Afghan biscuits can be kept in an airtight container at room temperature for up to 1 week. Alternatively, they can be frozen for up to 3 months.

A tray of chocolate cookies with chocolate icing and walnuts on top.

More Australian & New Zealand Classic Biscuit Recipes

If you love these simple Afghan biscuits, then check out a few more of my favourite Australian and New Zealand biscuit recipes:

  • ANZAC Biscuits – the most famous Australian and New Zealand biscuit of them all!
  • Monte Carlo Biscuits – simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott’s version! 
  • Hokey Pokey Biscuits – 4 ingredient biscuits that everyone LOVES!
  • Milo Biscuits – chewy chocolate biscuits with white chocolate and sprinkles
A chocolate biscuit made with cornflakes topped with icing and a walnut on a metal plate.

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Afghans Chocolate Cornflake Biscuits

Afghans | Chocolate Cornflake Biscuits

Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat.
5 from 5 votes
Print Pin Rate
Course: Biscuits
Cuisine: New Zealand, western
Keyword: Afghan biscuits, Chocolate Cornflake Biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 biscuits
Calories: 267kcal

Ingredients

  • 200 g butter softened
  • 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 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 an extra tablespoon of 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 on Speed 4, 30 seconds. Scrape and repeat 2 more times or until pale and creamy.
  • Add the plain flour and cocoa powder and mix on Interval (kneading function) for 20 seconds. Scrape down the sides and repeat.
  • Add the cornflakes and mix on Reverse, Speed 3, 5 seconds (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 on Speed 5, 15 seconds.
  • Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth.
  • Add an extra tablespoon of 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

RECIPE NOTES & TIPS
Biscuit Tips
  • You can use Kelloggs Cornflakes or any other brand
  • There is no rising agent in this recipe as the biscuits are meant to be firm
  • Chill the dough for 30 minutes before baking as this helps the biscuits to hold their shape
  • Afghan biscuits can be kept in an airtight container at room temperature for up to 1 week. 
  • Alternatively, they can be frozen for up to 3 months.
Chocolate Icing Tips
  • For a firm chocolate icing, use pure icing sugar. For a softer chocolate icing, use icing sugar mixture.
  • Start by adding just 2 tablespoons of boiling water and mixing together. If the icing is too thick to spread, add another tablespoon and mix again.
  • Do not add too much boiling water or the icing will be too runny (add just enough to make it easily spreadable)

Nutrition

Calories: 267kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 219mg | Potassium: 102mg | Fiber: 2g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 4.1mg | Calcium: 11mg | Iron: 6.7mg
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15 Comments
  1. Carol Abnett says:

    Hi Lucy,
    You are a genius, I just love the way you have made it so easy to change the quantity to make more or less, normally I would sit with my calculator trying to do the adjustments and the bikkies look great too.
    Carol.

    1. Lucy Mathieson says:

      Hi Carol, hehehe as much as I would love to take credit for that… it’s actually a new recipe card plugin I bought thats doing it!!! So glad you like it though!! xx

  2. Kat - The Organised Housewife says:

    One of my absolute favourite biscuits! Love that you have converted it, will definitely give this thermomix version a try, thank you lovely xx

    1. Lucy Mathieson says:

      Thanks Kat! x

  3. Simone says:

    Lucy I’ve just made these and wow, how yummy! I’m on holidays staying at a place with no cooking equipment so it was hand beat the butter and sugar, use a saucepan as a mixing bowl and guess the measurements! Worked perfect! Thank you for sharing all your recipes, many have made it to my recipe folder.

    1. Lucy Mathieson says:

      Fantastic!!! Yes you definitely can’t go wrong with these! Enjoy your holiday! xxx

  4. Sus says:

    These are my fave too! And just quietly one of the best ones to ‘check the mixture’ before cooking. My parents are both kiwis so the old Edmonds is well thumbed in our house. Mum is a great substituter so we now make ours with weetbix after a lack of cornflakes one time. 5 weetbix does the trick.

    I’ve just discovered your website and think I’ll be very busy in the kitchen, thank you!

    1. Lucy Mathieson says:

      Hehehe yes!! Definitely a ‘try the mixture’ recipe – YUM!! That’s such a great idea about the weetbix too!

  5. Patricia Falanitama says:

    I tried these twice and mind keep coming out really flat. I shape them but then they jus spread when cooking and the whole pan ends up covered by them instead of them looking like a biscuit. Any idea how i can stop this happening? 🙁

    1. Lucy Mathieson says:

      Hi Patricia, there’s a few reasons that this could be happening (because they definitely should not spread that much!). But my guess is that your oven might run too hot – try turning it down slightly and see if that makes a difference. There’s no ingredients in the afghans that would cause spreading (ie. baking powder or bi-carb soda), so my guess is that your butter is melting too quickly (due to a too hot oven). xx

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