Afghan Biscuit

Afghan (AF-gan)

Chocolate Cornflake Biscuit

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 215 kcal

Rich, crumbly chocolate biscuit studded with crushed cornflakes and topped with thick chocolate icing and a walnut half, a uniquely Kiwi creation.

Nutrition & Info

Protein 3.0g

Carbs 26.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian

Allergen Warnings

⚠ gluten ⚠ eggs ⚠ dairy ⚠ nuts

Equipment Needed

mixing bowl baking tray wire rack

Presentation Guide

Vessel: biscuit plate or tin

Garnishes: walnut half on top

Accompaniments: tea, coffee

Ingredients

200g butter, softened
1/2 cup sugar
1 1/4 cups flour
1/4 cup cocoa powder
2 cups cornflakes, lightly crushed
1 tsp vanilla extract
For icing: 1 cup icing sugar, 2 tbsp cocoa, 1 tbsp butter, 2 tbsp hot water
18 walnut halves

Instructions

1
Cream butter and sugar together until pale and fluffy. Add vanilla extract and mix to combine.
2
Sift flour and cocoa into the butter mixture. Stir until just combined, then fold in crushed cornflakes gently.
3
Roll tablespoons of dough into balls and place on a lined baking tray, pressing down slightly. Leave space between each.
4
Bake at 180C for fifteen minutes until firm. The biscuits will still feel slightly soft but will harden as they cool.
5
Make icing by mixing icing sugar, cocoa, softened butter, and hot water until smooth and glossy.
6
Top each cooled biscuit with a spoonful of chocolate icing and press a walnut half into the centre. Let icing set before serving.

💡

Did You Know?

Afghan biscuits are found in virtually every New Zealand cafe but are almost completely unknown outside the country, making them a true Kiwi secret.

Chef's Notes

Equipment Tips

mixing bowl
baking tray
wire rack

Garnishing

walnut half on top

Accompaniments

tea, coffee

The Story Behind Afghan Biscuit

The Afghan biscuit is one of New Zealand's most iconic homegrown recipes, appearing in the Edmonds Cookery Book since the 1930s. Despite its name, it has no connection to Afghanistan; the origin of the name remains a mystery. The combination of chocolate, cornflakes, and a walnut-topped icing is so distinctly Kiwi that it has become a litmus test for New Zealand baking. Every cafe, every school bake sale, and every grandmother's biscuit tin contains Afghans.

🕐 Traditionally enjoyed afternoon tea, bake sales 📜 Origins: 1930s New Zealand

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