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 41 votes

Print Pin

Course: Biscuits

Cuisine: New Zealand, western

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: biscuits

Calories: 267kcal

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.

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.

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)