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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 40 votes
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Course: Biscuits
Cuisine: New Zealand, western
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 biscuits
Calories: 267kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 200 g butter softened
  • ½ cup (110g) caster sugar
  • 1 ¼ cups (160g) plain flour
  • ¼ 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