These New Zealand Afghan Biscuits are always a big hit!
When I first heard about Afghan biscuits I was really intrigued. Chocolate, cornflakes, frosting, and walnuts? What a combination!
I knew I had to try out these cookies myself.
And guess what?
They are so addictive!
What is an Afghan Biscuit?
This traditional New Zealand cookie gets its rich texture from crushed cornflake cereal and a high proportion of butter. This cookie also has no leaving, which makes it super dense and truffle-like.
No one really knows where the name came from. Some historians speculate it has ties to the country of Afghanistan while others question if it has a connection to Australia. Either way, this biscuit has become a New Zealand favorite since its inception.
These biscuits (or cookies as us American’s call them) are quite simple to make. Some recipes call for crushed cornflakes while others state whole cornflakes is the way to go. Today I opted to go with whole cornflakes, since it’s one less step. I however found that the dough was fairly runny, so I would consider using the crushed cornflakes next time to add some structure.
Once the dough was prepared I rolled it into balls and flattened them out with the back of a measuring spoon. In hindsight this step is unnecessary. But hey, that’s why I test out all of my recipes first before sharing them with you!
The biscuits take about 10 minutes to bake, which gives you the perfect amount of time to make the chocolate frosting. Whisk up your powdered sugar, cocoa powder, and some hot water. Perfect!
If you love Oceania recipes, (especially chocolate) you’ll love this Australian Lamington Cake.
These Kiwi cookies are made from chocolate and cornflakes and topped with a sweet frosting an a walnut.
- 1 cup butter softned
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 1/2 cups cornflakes
- 2 cups powdered sugar
- 2 Tbsp cocoa powder
- 1-2 Tbsp boiling water
- walnut halves
Preheat your oven to 350ºF and line a baking sheet with parchment paper.
In a large bowl with an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy. Add in the flour, cocoa powder and stir to combine. Fold in the cornflakes.
Roll about a Tablespoon of the dough into a ball and place 1 1/2-inches apart on the baking sheet. Bake 10 minutes until firm. Cool on a wire rack completely.
In a medium bowl whisk together the cocoa powder and cocoa powder. Add boiling water a teaspoon at a time and whisk until thick and smooth. Frost cookies and top with a walnut.