Afghan Biscuits
A rich, crunchy chocolate biscuit topped with chocolate icing and a walnut half, a staple of New Zealand home baking.
Origin & history
The origin of the name 'Afghan' is unclear, but these biscuits have been a fixture in New Zealand cookbooks since the early 20th century. They are beloved for their combination of cocoa, cornflakes, and walnuts.
Ingredients
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Dough
Topping
The method
Step by step
- 01
Make the dough
10 minCream the butter and sugar until light and fluffy. Sift in the flour and cocoa, then fold in the cornflakes. The dough should be firm.
Don't crush the cornflakes too finely.
- 02
Bake
15 minRoll into balls and place on a baking tray. Flatten slightly and bake at 180C for 15 minutes. Let them cool completely.
Cooling is essential for the icing to set.
- 03
Ice and decorate
10 minMix icing sugar with cocoa and a little hot water to make a thick icing. Spread over the cooled biscuits and top with a walnut half.
Use a small offset spatula for smooth icing.
Chef tips
- — The crunch comes from the cornflakes, so don't over-process them.
Common mistakes
- — Icing the biscuits while they are still warm will cause the icing to run.
Substitutions
- Walnut → PecanSimilar texture and flavor.
Storage & serving
Store in an airtight container for up to 1 week.
Serve as a treat with coffee.
Food safety
Ensure all equipment is clean. No raw ingredients.
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