VIDEORECIPE The best Chocolate Afghan Biscuits recipe
These Afghan Biscuits are crunchy, sweet and chocolatey. Made from corn flakes and topped with chocolate icing, it isn’t hard to see why these are such a classic in New Zealand!
- 225 g 1 Cup 2 Sticks Butter
- 100 g 1/2 Cup Sugar
- 160 g 1 1/4 Cups Flour
- 25 g 1/4 Cup Cocoa Powder
- 60 g 2 Cups Corn Flakes
- 30 g 2 Tbsp Butter
- 125 g 1 Cup Icing Sugar Powdered Sugar
- 15 g 2 Tbsp Cocoa Powder
- 1⁄2 teaspoon salt
- 2 tablespoon hot water
- 12 Walnut Halves
In a medium sized mixing bowl or the bowl of your stand mixer add in the butter and sugar. Make sure your butter is at room temperature.Cream these together with a hand mixer or a whisk for a few minutes until the light and fluffy.
Measure out the flour and cocoa powder and add these straight to the butter and sugar. If your cocoa powder is clumpy it’s best to sieve the dry ingredients first so it’s easier to mix.
Fold the ingredients together with a wooden spoon or spatula until the flour is just about incorporated.Add the corn flakes to the dough and fold them in gently, trying to not break them up as much as possible.
Use a 2 Tbsp cookie scoop or a spoon to measure out the afghans and roll them into a ball. Place onto a lined baking tray and use the back of a spoon to press the afghans down. They will spread a small amount in the oven but this just gives them a head start. Make sure to leave space around each afghan so it has room to spread.
Bake the Afghans in a 180C / 350F oven for 15-20 minutes. Cool on the sheet for 15 minutes before transferring to a wire rack to cool completely before icing.
Chocolate Icing :
To make the chocolate icing in a medium sized mixing bowl add the icing sugar (powdered sugar), salt, cocoa powder and room temperature butter.
Pour in the boiling water and use a whisk to combine the ingredients together until smooth. You may need more water for a thinner consistency but add this very slowly so you don’t get stuck in the trap of more icing sugar, more water, more icing sugar.