Traditional Afghan biscuits made from chocolate and cornflakes is an irresistible kiwi Delight. A delectable blend of cocoa, butter, and cornflakes, these biscuits are an absolute treat.
Afghan biscuits are Traditional New Zealand Biscuits. These crunchy chocolatey biscuits are made with butter, flour, corn flakes and cocoa.
Why are they called Afghans? Well, the theory is that these biscuits were sent to New Zealand soldiers who were fighting in Second Afghan War. They are similar to Australian Anzac biscuits. Both these biscuits are made without egg. This made them last longer while they were transported across the seas.
I came across Afghan biscuits when I visited New Zealand. I loved them instantly as they had distinct taste which I had never experienced before. The combination of crunchy biscuits, with decadent chocolate icing is heavenly. The cornflakes make the biscuits extra crunchy.
Ingredients for Afghan Biscuits
These cookies require basic pantry item as follows:
- Butter: Use softened unsalted butter..
- Caster Sugar and Brown Sugar
- Cocoa Powder: Use good quality Cocoa Powder.
- Flour: Plain or all purpose flour.
- Cornflakes: any brand of plain cornflakes.
- Baking Powder: A touch of baking powder gives the biscuits their delicate rise and lightness.
- Vanilla Essence: A hint of vanilla essence enhances the overall flavor profile.
- Walnut Halves: natural unsalted walnuts.
- For the Chocolate Icing:
- Cocoa Powder
- Icing Sugar
- Butter
- Hot Water
How to Make Afghan Biscuits
- Creaming the Butter and Sugar: Start by creaming together softened butter and sugar until the mixture turns light and fluffy.
- Combining Dry Ingredients: Gently fold in the flour, cocoa powder, baking powder, and cornflakes.
- Combine
- Shaping and Baking: Scoop out evenly-sized balls and place them on a baking tray lined with parchment paper. Flatten each ball slightly.
- Baking to Perfection: Bake the biscuits in a preheated oven until they achieve a golden-brown color and a firm texture.
- Preparing the Chocolate Icing: While the biscuits are cooling down, create the luscious chocolate icing. Mix cocoa powder, icing sugar, melted butter, and a touch of hot water. This should result in a glossy and smooth consistency.
- Icing and Topping: Generously spread the chocolate icing over each biscuit and elegantly crown them with walnut halves.
WATCH HOW MAKE AFGHAN BISCUITS
Storing Chocolate Afghan Biscuits
Chocolate Afghan biscuits can be stored in an airtight container for 3-4 days.
Other Biscuits & Cookies to Try
Chewy Chocolate Chip Cookies
Chocolate Chip Oat Cookies
Brownie Biscuit Bar
If you try this recipe, I’d love to hear from you. Drop a comment below and give me your feedback. Feel free to tag your Afghan Biscuits creations on Instagram and tag @sugarspice.more . Let’s share the joy of good food together!
Traditional Kiwi Afghan Biscuits
Ingredients
- 1¼ Cup Plain Flour
- 200 g Softened Butter
- ¼ cup Cocoa Powder
- 2 cups Corn Flakes
- ¼ cup Caster Sugar
- ¼ cup Brown Sugar
Chocolate Icing
- 1 cup Icing Sugar
- 2 tbsp Cocoa Powder
- 50 g Butter
- 2 tbsp Hot Water
Instructions
- Preheat oven to 180C/160C fan-forced. Line the tray with baking paper.
- In a bowl combine flour, cocoa powder and corn flakes. Set aside.
- Using an electric mixer, beat butter and add caster and brown sugar. Mix it until light and fluffy.
- Add flour mixture in and using a spatula or wooden spoon mix until dough comes together. Scoop out mixture using cookie scoop or a table spoon.
- Place the mixture on the tray keeping around 4cm between each. Using a spoon flatten the mixture.
- Bake them in oven for 15- 20 mins, just until they are firm to touch. Allow them to cool down on tray and then move them to cooling rack to cool down completely.
Chocolate Icing
- In a mixing bowl add icing sugar and cocoa. Combine them and add butter. Pour hot water in and mix well until its smooth.
- Spoon the icing over the biscuits and spread it slightly. Decorate it with walnut on the top. Allow icing to set and then serve.
