Afghan biscuits were always a childhood favourite of mine! They are a New Zealand biscuit made with cornflakes and cocoa powder. These delicious biscuits are then finished with a simple chocolate icing, and usually finished with a walnut.

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Tips for making the perfect Afghan biscuits

I used salted butter in my biscuits, but both salted and unsalted work fine.
Ensure the butter has been softened at room temperature before creaming with the sugar.
The walnut halves are completely optional, but they look nice and add a nice crunch.
Store the biscuits in an airtight container at room temperature for up to 1 week.

Storage

Store these biscuits in an airtight container at room temperature for up to 5 days.

These biscuits are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Afghan Biscuits

Name: Afghan Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16
Ingredients: 200g butter, softened; 1/2 cup white sugar; 1 1/4 cups plain flour; 1/4 cup cocoa powder; 2 cups cornflakes; 1 1/2 cups icing sugar; 2 tablespoons cocoa powder; 2 tablespoons water; Walnut halves for decorating, optional

Yield: 16

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The delicious Afghan biscuits are like a chocolaty cornflake biscuit. They are topped with a sweet chocolate icing and a walnut.

Ingredients

200g butter, softened
1/2 cup white sugar
1 1/4 cups plain flour
1/4 cup cocoa powder
2 cups cornflakes
1 1/2 cups icing sugar
2 tablespoons cocoa powder
2 tablespoons water
Walnut halves for decorating, optional

Instructions

Preheat oven to 180c fan forced. Line a baking tray with baking paper and set aside.
Beat together the butter and sugar until light and fluffy. Add the plain flour and cocoa powder and stir until well combined. Fold through the cornflakes.
Press together spoonfuls of the mixture and place on the baking tray. Flatten slightly.
Bake for 15 minutes. Allow to cool completely on the tray.
To make the icing, mix together the icing sugar and cocoa powder. Add the water, but by bit, until the icing is a spreadable consistency.
Spread the icing over the cooled biscuits. Top each biscuit with a walnut half, if using.

Notes

Store the biscuits in an airtight container at room temperature for up to 1 week.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 106mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 2g