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Loading...A beloved New Zealand classic dating back to the 1930s, Afghan biscuits are crisp chocolate shortbread-style cookies studded with crunchy cornflakes and crowned with rich chocolate icing and a walnut half. They are a staple at Kiwi afternoon teas and bake sales, beloved for their deeply chocolatey, buttery flavor and signature crinkled top.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings20
Yield20 biscuits
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 24 gCarbs
- 1 gFiber
- 15 gSugar
- 2 gProtein
- 75 mgSodium
- 85 mgPotassium
- 25 mgCalcium
- 1.2 mgIron
- 0 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the biscuit dough
- 200 g (1 2/3 cups) all-purpose flour
- 30 g (1/3 cup) unsweetened cocoa powder
- 2 tsp baking powder
- 200 g (14 tbsp) unsalted butter, softened
- 100 g (1/2 cup) caster sugar
- 1 tsp vanilla extract
- 80 g (about 2 cups) cornflakes, lightly crushed by hand
For the chocolate icing
- 200 g (1 2/3 cups) icing sugar
- 30 g (1/3 cup) unsweetened cocoa powder
- 30 g (2 tbsp) unsalted butter, melted
- 2 to 3 tbsp hot water
- 20 walnut halves, for topping
Directions
- Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
- Sift the flour, cocoa powder, and baking powder into a medium bowl and set aside. In a separate large bowl, beat the softened butter, caster sugar, and vanilla with an electric mixer until pale and creamy, about 3 minutes.
- Add the dry ingredients to the butter mixture and stir with a wooden spoon until just combined; do not overmix.
- Gently fold in the lightly crushed cornflakes, taking care to keep some texture so the biscuits retain their signature crunch.
- Roll heaped tablespoons of dough into balls, place them on the prepared trays about 5 cm apart, and flatten slightly with the back of a fork or your fingers.
- Bake for 10 to 12 minutes, until the tops are set and just firm to the touch; the biscuits should still feel soft in the center as they firm up while cooling.
- Transfer to a wire rack and let cool completely before icing.
- Make the icing by sifting the icing sugar and cocoa into a bowl, then stirring in the melted butter and enough hot water to reach a thick, spreadable consistency.
- Spread a generous teaspoon of icing over each cooled biscuit and top with a walnut half, pressing down gently so it adheres.
- Let the icing set at room temperature for about 20 minutes before storing in an airtight container for up to a week.
Cook’s Notes
- Gently crush the cornflakes with your hands rather than crushing them to dust; you want recognizable flakes for texture and visual appeal.
- For an extra glossy finish, sift a little extra cocoa over the wet icing before placing the walnut half on top.
- Traditional Afghan biscuits are quite thick and domed; resist the urge to flatten them too much before baking.
- If walnuts aren't available, a flaked almond or a sprinkle of extra cornflake also makes a classic Kiwi substitute.
- Store in a single layer in an airtight tin; they keep beautifully for 5 to 7 days and the flavor deepens after a day.
