Afghan Biscuits

Recipe by Chelsea Sugar


  • 200g butter
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 1/4 cup plain flour
  • 1/4 cup cocoa
  • 1 1/2 cups cornflakes (or crushed weetbix)


  • 1 1/2 cups icing sugar
  • 1 heaped tbsp cocoa
  • 1 tbsp butter, softened
  • 1-2 tbsp boiling water


  1. Preheat oven to 180ºC. Grease and line baking tray with baking paper.
  2. In large bowl beat butter, sugar and vanilla essence until light and fluffy.
  3. Sift in cocoa, flour and add the slightly crushed cornflakes. Stir thoroughly until the mixture is combined.
  4. Place heaped teaspoons onto baking tray, press down gently with back of spoon or hand of fork. Bake for 15 to 20 minutes and cool on a wire rack.
  5. For the icing, mix the sifted icing sugar and cocoa. Add the butter and the boiling water, adding the water slowly to get a nice spreading consistency.
  6. Ice the biscuits and top each one with half a walnut (optional).

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