Easy Afghan biscuit recipe

For those who love all things cookie; I’m looking at you cookie monster, you may already be familiar with Afghan biscuits or cookies to our American friends. If not, they’re a must try! These Afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum. They’re hit with both little kids and big kids alike.

The origin of the Afghan biscuit recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. They’re surely one of the country’s greatest exports, second only to Richard Wilkins hair.

This recipe has a high proportion of butter, and relatively low sugar, no rising agent, giving them a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content. The substantial butter used gives the biscuit a soft melt-in-the-mouth texture, and the sweetness of the icing offsets the low sugar content of the biscuit and the cocoa bitterness.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a lazy Sunday to have with a cuppa. With the added bonus of many of the ingredients required being pantry staples why not give this Afghan biscuit recipe a try.

If you love this Afghan biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Easy Afghan biscuit recipeNew Zealand Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipeEasy Afghan biscuit recipe

Easy Afghan biscuit recipe
Prep time
Cook time
Total time
These afghan biscuits are creamy, nutty, chocolatey, crunchy and could be the definition of yum.
Recipe type: Dessert
Cuisine: New Zealand
Serves: 30
  • 250g butter softened
  • ¾ cup brown sugar
  • ¼ cup Cocoa powder
  • 1⅔ cups plain flour
  • 2½ cups cornflakes
  • Walnuts, to decorate
Chocolate icing
  • 1½ cups icing sugar mixture
  • 2 tablespoons cocoa powder
  • 2 tablespoons hot water
  1. Preheat oven to 180C/160C fan-forced.
  2. Grease 2 large baking trays and line with baking paper.
  3. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
  4. Bake for 16 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on tray
  5. Make Chocolate icing: Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
  6. Add a teaspoon of chocolate icing onto the tops of the biscuits, spreading slightly (see note). Decorate with walnuts. Set aside for 1 hour to set. Serve.

Sugar Cookies

This weekend was Brooke’s future sister in-laws Kitchen Tea. I am still not entirely sure what the afternoon entails, but I know there was an array of savoury and sweet treats thanks to the leftovers that got brought home! To contribute to the afternoon Brooke volunteered herself to take on the sweets, which included mini lemon meringue pies, cupcakes and lastly sugar cookies.

Sugar cookies are well known throughout America and are usually made at festive times including Christmas, Valentine’s Day or Halloween as they can be easily cut into various shapes. The other great thing about Sugar Cookies is the recipe is so simple and so are the ingredients! Sugar cookies are made from sugar, flour, butter, eggs, vanilla and either baking powder or baking soda. For this recipe Brooke opted for baking powder. When making these cookies you need to make sure you refrigerate your dough first, as the chilled dough makes it so much easier to roll ( it doesn’t stick as much to the rolling pin).

When it comes to decorating the cookies, this is the fun part – although the mess isn’t so much. To decorate it is really your choice whether you wish to decorate with a glaze, royal icing or fondant. For this recipe Brooke opted for a combination of royal icing and a glaze. Royal icing is great for decorating cakes, cupcakes or cookies and is made using egg whites or meringue powder, which is what helps it dry hard. If you want to make a glaze also, I would recommend making a royal icing in addition to pipe around to outside, then put the glaze in the middle as it holds it in place. Remember you will need to work quickly with your royal icing as it does crust quickly.

Brooke’s handy tip if you are using a pipe for the royal icing. Put a damp piece of paper towel in a tall glass and use this to stand your piping bag in. The damp towel will stop your piping nozzle from drying out and blocking the pipe.

For other cookie recipes check out our ginger nut biscuits or florentine biscuits.

Sugar Cookie IngredientsSugar Cookie DoughLove Heart Shaped Sugar CookiesSugar CookiesSugar Cookie HeartsIcing Sugar CookiesSugar Cookies

Sugar cookies – Recipe Instructions

Sugar Cookies
Prep time
Cook time
Total time
Sugar cookies are great at festive times including Christmas, Valentine’s Day or Halloween as they can be easily cut into various shapes.
Recipe type: Baked Goods
Cuisine: American
Serves: 30
Sugar Cookies
  • 3 Cups all purpose flours
  • 1 tspn baking powder
  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1 egg (large)
  • 1 tspn vanilla extract
Royal Icing Using Egg Whites
  • 2 large (60 grams) egg whites
  • 2 teaspoons fresh lemon juice
  • 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
  • 1 Cup Powdered Sugar
4 tsp Milk
Sugar Cookies
  1. Preheat your over to 180 Degrees celcius
  2. Mix all ingredients together, to form round dough
  3. Refrigerate for 30 mins
  4. Remove the dough from the fridge, and roll the dough flat.
  5. Using your preferred cookie cutter, cut the dough into cookies
  6. Put the cookies on a lined baking tray, and bake in the oven for 8 – 10 minutes, or slightly golden.
Royal Icing
  1. In the bowl of your electric mixer, beat the egg whites with the lemon juice until combined.
  2. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Conversely, if the icing is too thick, add a little water.)
  3. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.
  4. Cover with plastic wrap when not in use
  1. Mix with fork. To make it more of a thin glaze, add more milk. To make it a thicker icing, add more powdered sugar.