Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat.
These afghan biscuits are creamy, chocolatey and crunchy - they could almost be the definition of perfection! Always a big hit with the kids and, of course, grown-ups too.
If you were raised in New Zealand, odds are you are well acquainted with the Afghan Biscuit. I was wondering about the origins of the name recently so did a little research and made a couple of interesting findings. First, the idea of a chocolate biscuit containing cornflakes is actually something pretty unique to New Zealand, who knew? Secondly, the origin of the name is even more obscure – some suggest it may be because shape of the biscuits resembles the craggy mountains of Afghanistan (why Afghanistan, not the Southern Alps?), while others think it there may have been some resemblance to an Afghan turban… Anyway, while I’m not really any the wiser on the origins, I am certain they’re delicious! This is my mother’s simplified method (there’s no creaming of the butter and sugar). If you’re really in a rush they can be enjoyed ‘as is’ but they’re really at their best iced and topped with a piece of walnut. For 30-40 biscuits: 125g butter 1 cup sugar 1 tsp vanilla essence 1 large egg 1 1/4 cup (180g) self-raising flour 1/4 cup (25g) cocoa 1 1/2 cups (cornflakes 1/2 cup (75g) chocolate chips 2 Tbsp sour cream 30-40 walnut pieces or halves Heat oven to 170°C (160°C fanbake), with the rack just below the middle. Line a two baking trays with baking paper or a Teflon liners. In a pot big enough to hold the whole mixture, melt the butter until it is barely liquid, then remove from the heat. Add the sugar, vanilla and egg, and mix well with a fork. Measure the flour, cocoa and cornflakes on top of this and stir until evenly mixed. Using two teaspoons, arrange 30-40 quite compact heaps of mixture on the prepared baking trays, leaving room for spreading. We like slightly mounded biscuits, but if you want larger, flatter biscuits flatten the unbaked biscuits gently using several fingers or the pad of your thumb. Bake for 8-12 minutes until biscuits look evenly cooked but have not darkened round the edges. While biscuits are warm, lift them onto a cooling rack. When biscuits have cooled, stir together the chocolate chips and sour cream, then heat gently until the chocolate has just melted (we microwave the mixture for about 30 seconds on High, stirring after about 15 seconds). Spoon about a teaspoon of the icing onto each biscuit and top each with a walnut piece or halves before the icing sets. Leave in a cool place for icing to set, then store in an airtight container. Photography: Simon Holst
Classic Afghan Biscuit recipe, with chocolate icing and a walnut on top
These Afghan Biscuits are a New Zealand classic. Afghan Biscuits are a chocolate cornflake based cookie, topped with a simple chocolate icing and a walnut. This Afghan Biscuit recipe is super easy to make and a crowd favourite.
These gluten free Afghan biscuits are everything we love about traditional Afghan biscuits. Eeasy to make, rich and chocolatey, studded with crunchy cornflakes and smothered in a thick layer of chocolate icing.
New Zealand Afghan Biscuits are crunchy chocolate and cornflake cookies, covered with melt-in-the-mouth chocolate icing and topped with a walnut half. A classic or the NZ kitchen, these sweet treats are loved by old and young alike.
Articles all about our country, your favourites like food, wine, family, your home, gardening, retirement living and yes, something about pets also.
A Kiwi favourite, this classic biscuit is at it's best (in our humble opinion) in Fran Mazza's recipe from "Feed me Feed me". Delicious.
These beloved New Zealand cookies have a mysterious past.
Afghan Biscuits are a New Zealand chocolate bikkie topped with chocolate icing and walnuts.
Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat.
The classic Afghan Biscuits made into an easy delicious slice.
Afghan biscuits are an New Zealand invention. So why are they called Afghans? It seems like no one really can say for certain....
New Zealand Afghan Biscuits are crunchy chocolate and cornflake cookies, covered with melt-in-the-mouth chocolate icing and topped with a walnut half. A classic or the NZ kitchen, these sweet treats are loved by old and young alike.
Looking to do a spot of baking? Our Afghan biscuit slice is easy to prepare and with no messy rolling required, this recipe is the perfect addition to any lunchbox or bake sale!
Classic afghans made using the famous original recipe from the Edmonds cookbook. These chocolate cornflake biscuits are a simple and delicious treat.
The classic Afghan Biscuits made into an easy delicious slice.
The original Edmond's cookbook classic New Zealand Afghan cookie recipe. A simple biscuit made with chocolate & cornflakes.
Deliciously crunchy Afghan cookies are a rich chocolate cookie coated in satiny set icing and topped with a walnut half. A New Zealand classic favourite biscuit.
The classic Afghan Biscuits made into an easy delicious slice.
Garibaldi Biscuits or Sunshine Raisin Biscuits are a nostalgic raisin cookie favorite. Fruit fills the middle and pops through the thin, crispy biscuits on the top and bottom.
We came across the inspiration for these in a 1950s New Zealand cookbook. They're surely one of the country’s greatest exports!
Afghan biscuits have always been a big favorite of mine, mainly because I LOVE chocolate and I really enjoy the crunchy yet soft texture of Afghans especially with chocolate icing on top! I once ha…
These biscuits are a New Zealand favorite. The chocolate and cornflake biscuit, also known as a cookie, is topped with chocolate icing and walnuts.