Afghan biscuits are an iconic and adored New Zealand biscuit, and have nothing to do with camels or Afghanistan, in fact no one is sure why they’re even called Afghans but these chocolate, coconut and cornflake biscuits taste a million dollars and are quick to make using everyday pantry ingredients. Perfect, to make with the kids on a rainy day.
- Prep Time
- Cook Time
- Difficulty Level Easy
- (5 /5)
- 1 rating
- 250g butter, softened
- ⅓ cup caster sugar
- 1 cup desiccated coconut
- 1 teaspoon vanilla essence
- 1½ cups plain flour, sifted
- 2 heaped tablespoons cocoa powder, sifted
- 1 small pinch salt
- 1½ cups cornflakes
... for the icing
- 2 cups pure icing sugar, sifted
- 3 tablespoons cocoa powder, sifted
- 1 tablespoon butter, softened
- 3 tablespoons boiling water
- ½ teaspoons vanilla extract
... to decorate
- 16 walnut halves
- Preheat oven to 170°C (fan forced) Line 2 baking trays with bake.
- In a stand mixer, beat together the softened butter and sugar until light and fluffy. With the mixer on a very low speed, add the sifted flour and cocoa, then add the vanilla extract, salt and desiccated coconut. It may seem dry to start with, but it all works together beautifully. Turn the speed up a little until the mixture is well combined. Turn the speed down again and slowly add the cornflakes, only mixing for just long enough to coat the cornflakes with the cocoa batter.
- Divide the Afghan mixture into 16. Use your clean hands to roll balls and place on the lined baking trays allowing about 2cms between each biscuit as they expand. Pat them down slightly and before you place them in the oven, place an extra sheet of baking paper over the biscuits so they don’t catch at the edges and bake for about 15-20 minutes or until set.
- Make the icing while the biscuits cool. In a medium bowl, sift together the icing sugar and cocoa, then add the soften butter, boiling water and vanilla. With a large metal spoon, beat until thick and smooth (you can use a mixer if you prefer). Fill a piping bag with chocolate icing, cut the end off and generously pipe a neat cap of chocolate icing on top of each biscuit, then top with a walnut half.