Afghan BiscuitsChocolate Cornflake Biscuits

Name: Afghan Biscuits (Chocolate Cornflake Biscuits)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
Cuisine: New Zealand
Ingredients: 180 g All-Purpose Flour; 25 g Cocoa Powder; 90 g White Sugar; 170 g Salted Butter (softened); 60 g Cornflakes (lightly crushed); 160 g Powdered Sugar; 20 g Cocoa Powder; 40 g Salted Butter (melted); 25 ml Water (hot); 12 pcs Walnuts (whole)

Dense cocoa biscuits with a crisp cornflake crunch, finished with chocolate icing and a walnut on top. They are a beloved teatime bake with a rich buttery texture.

Prep

20m

Cook

12m

Serves

Estimated

Nutrition

Per serving

295kcal

Calories

Protein

16g

Fat

39g

Carbs

Incomplete estimate

Piece-based nutrition is rough without piece-weight data: Walnuts.

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Biscuits

180g
All-Purpose Flour
25g
Cocoa Powder
90g
White Sugar
170g
Salted Butter (softened)
60g
Cornflakes (lightly crushed)

Icing

160g
Powdered Sugar
20g
Cocoa Powder
40g
Salted Butter (melted)
25ml
Water (hot)

Topping

12pcs
Walnuts (whole)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 180°C (350°F) and line a baking tray.
02
Cream the softened salted butter with the white sugar until smooth.
03
Mix in the all-purpose flour and the cocoa powder, then fold in the cornflakes gently so they keep some texture.
04
Shape the dough into small rounds, place them on the tray, and bake until the biscuits are set.
05
Mix the powdered sugar and the cocoa powder in a bowl. Stir in the melted salted butter and the water until thick and spreadable.
06
Spread the icing over the cooled biscuits.
07
Top each biscuit with a walnuts piece.

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