new-zealandsnack

Afghan Biscuits

Name: Afghan Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Cuisine: new-zealand
Ingredients: 200 g butter, softened; 75 g caster sugar; 175 g plain flour; 30 g cocoa powder; 60 g cornflakes, lightly crushed; 200 g icing sugar, sifted; 30 g cocoa powder (for icing); 2 tbsp butter, melted (for icing); 3 tbsp boiling water (for icing); 24 halves walnut halves

Classic New Zealand chocolate cornflake biscuits topped with chocolate icing and a walnut half — a beloved Kiwi childhood treat.

Prep

20 min

Cook

15 min

Servings

Difficulty

Easy

★★★★★

4.8(1,102 ratings)

#biscuits#chocolate#baking#classic#kiwi#nostalgic

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About This Recipe

Afghan biscuits have appeared in New Zealand cookbooks since at least the 1930s and remain one of the country's most recognisable home-baked treats. Despite the name, they have no documented connection to Afghanistan — the most popular theory is that the dark colour reminded early bakers of the dark clothing worn by Afghan cameleers who worked in Australia and New Zealand in the 19th century. The combination of cocoa dough, cornflakes for crunch, and a generous slick of chocolate icing topped with a single walnut is utterly distinctive and deeply nostalgic.

Ingredients

Serves 24

200 gbutter, softened
75 gcaster sugar
175 gplain flour
30 gcocoa powder
60 gcornflakes, lightly crushed
200 gicing sugar, sifted
30 gcocoa powder (for icing)
2 tbspbutter, melted (for icing)
3 tbspboiling water (for icing)
24 halveswalnut halves

Instructions

1
Cream butter and sugar
Preheat oven to 180 °C. Line two baking trays with baking paper. Beat butter and caster sugar together until pale and fluffy, about 3 minutes.
2
Add dry ingredients
Sift in flour and 30 g cocoa. Mix until a soft dough forms. Fold in cornflakes gently — they should remain in pieces for texture.
3
Shape the biscuits
Roll tablespoon-sized portions into balls and place on prepared trays 4 cm apart. Flatten slightly with the palm of your hand.
4
Bake
Bake for 13–15 minutes until just set — they will firm up as they cool. Do not overbake or they will lose their characteristic soft centre.
5
Make the icing
Sift icing sugar and 30 g cocoa into a bowl. Add melted butter and boiling water and stir until smooth and thick enough to coat a spoon.
6
Ice and decorate
Once biscuits are completely cool, spoon a teaspoon of chocolate icing onto each and press a walnut half into the centre. Allow icing to set before storing.

Pro Tips

→
Do not overbake — the biscuits should be slightly soft in the centre when removed from the oven.
→
Make the icing thicker than you think; it should mound rather than run off.
→
Toast the walnuts briefly for a nuttier flavour.

Variations

•
Use Rice Bubbles (Rice Krispies) instead of cornflakes for a lighter texture.
•
Add a pinch of cinnamon to the dough for warmth.
•
Replace the walnut with a glacé cherry for a sweeter finish.

Storage

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

History & Origin

The Afghan biscuit recipe first appeared in the Edmonds Cookery Book — New Zealand's equivalent of the Joy of Cooking — in the 1930s and has been reprinted in every edition since. The Edmonds Cookery Book is the best-selling book ever published in New Zealand, and the Afghan is its most iconic recipe.

Frequently Asked Questions

Why are they called Afghans?

The exact origin is unknown. Popular theories include the biscuit's dark colour resembling the traditional clothing of Afghan cameleers, or a resemblance to the rough terrain of Afghanistan.

Nutrition Facts

Per serving (45g / 1.6 oz) · 24 servings total

Calories165kcal

Protein2g

Carbohydrates22g

Fat8g

Fiber1g

Protein2g

Carbs22g

Fat8g

Time Summary

Prep time20 min

Cook time15 min

Total time35 min

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About This Recipe

Instructions

Cream butter and sugar

Preheat oven to 180 °C. Line two baking trays with baking paper. Beat butter and caster sugar together until pale and fluffy, about 3 minutes.

Add dry ingredients

Sift in flour and 30 g cocoa. Mix until a soft dough forms. Fold in cornflakes gently — they should remain in pieces for texture.

Shape the biscuits

Roll tablespoon-sized portions into balls and place on prepared trays 4 cm apart. Flatten slightly with the palm of your hand.

Bake

Bake for 13–15 minutes until just set — they will firm up as they cool. Do not overbake or they will lose their characteristic soft centre.

Make the icing

Sift icing sugar and 30 g cocoa into a bowl. Add melted butter and boiling water and stir until smooth and thick enough to coat a spoon.

Ice and decorate

Once biscuits are completely cool, spoon a teaspoon of chocolate icing onto each and press a walnut half into the centre. Allow icing to set before storing.

History & Origin