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. 

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!).

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.

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)

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

Step 2 - Mix through the flour and cocoa

Step 3 - Mix through the cornflakes

Step 4 - Bake

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.

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)

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.

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

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