Chocolate Cornflake Biscuits

Classic Chocolate Cornflake Biscuits, made using the original Afghan recipe from the Edmonds cookbook, are a simple and delicious treat.

5 from 41 votes

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Course: Biscuits

Cuisine: New Zealand, western

Prep Time: 10

Cook Time: 10

Chill time: 30

Total Time: 50

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 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.

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.

RECIPE NOTES & TIPS

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.