Edmonds-style Afghan biscuits are New Zealand chocolate cookies made with cocoa-rich dough and crunchy cornflakes, then finished with chocolate icing and a walnut. They are a familiar home-baking classic associated with the Edmonds cookbook; despite the name, this is a New Zealand biscuit, not a traditional Afghan dish, and recipes vary between households.
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1¼ cups (160 g) all-purpose flour
- ¼ cup (22 g) unsweetened cocoa powder
- 2 cups (50 g) cornflakes, lightly crushed
- ⅛ teaspoon fine salt, if using unsalted butter
- 1½ cups (180 g) powdered sugar, sifted, for the icing
- 1 tablespoon (5 g) unsweetened cocoa powder, for the icing
- 1 tablespoon (14 g) unsalted butter, melted, for the icing
- 1–2 tablespoons (15–30 ml) hot water, as needed
- 18 walnut halves, for topping
Use plain, unsweetened cornflakes rather than frosted flakes, which make the biscuits too sweet. The cornflake weight is approximate because flakes vary in size and how tightly they sit in a cup; measure them loosely, then crush them just enough to make the biscuits easier to shape. Dutch-process or natural cocoa both work. Dutch-process cocoa gives a rounder, darker flavor, while natural cocoa can taste a little sharper.
Instructions
- Prepare the oven and tray. Heat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. If you have only one small tray, plan to bake in batches and let the tray cool before adding the next batch; dough placed on a hot tray may spread more quickly.
- Cream the butter and sugar. Put the softened butter and granulated sugar in a mixing bowl. Beat with a hand mixer or wooden spoon until combined, creamy, and a shade lighter, about 2–3 minutes. The mixture does not need to become fluffy like cake batter. Scrape the bowl so there are no large pockets of butter left on the sides.
- Add the dry ingredients. Sift in the flour and ¼ cup cocoa, then add the salt if using. Stir gently until the mixture forms a soft, even dough with no dry flour showing. Avoid prolonged beating once the flour is added, which can make the biscuits firm rather than tender.
- Fold in the cornflakes. Add the cornflakes and fold them through with a spatula. Some flakes will break; that is helpful, but leave plenty of small crunchy pieces intact. The dough should hold together when pressed. If it seems unusually crumbly, press a portion firmly in your palm before deciding whether it needs anything added.
- Shape the biscuits. Divide the mixture into 18 portions, about 1½ tablespoons each. Roll each lightly between your palms, place on the lined tray with space between them, and flatten gently into a thick round. They will spread a little but should remain fairly chunky. If flakes stick out, press them back into the dough so they do not scorch.
- Bake. Bake for 15 minutes, until the biscuits look set and dry on top. They may still feel soft when hot, so do not wait for them to become crisp in the oven. The bases should be firm enough to lift once cooled. If your oven has hot spots, rotate the tray after about 8 minutes, working quickly to keep the oven temperature steady.
- Cool completely. Leave the biscuits on the tray for 5 minutes, then move them carefully to a wire rack. Let them cool fully, about 25 minutes more, before icing. Icing warm biscuits can melt and run off, and the biscuits are more likely to break while they are still hot.
- Make the icing and finish. Stir the powdered sugar and 1 tablespoon cocoa together in a small bowl. Mix in the melted butter and 1 tablespoon hot water. Add more hot water a few drops at a time until the icing is thick but spreadable; it should sit on a biscuit rather than run down its sides. Spoon a small mound onto each cooled biscuit and top with a walnut half. Let the icing set for about 10 minutes before stacking or serving.
Tips
- Measure flour lightly. Spoon flour into the measuring cup and level it rather than scooping straight from the bag, which can pack in extra flour and make the dough dry. A kitchen scale is the most dependable option.
- Keep the flakes crunchy. Crush the cornflakes only lightly, and fold them in at the end. Pulverizing them into crumbs changes the texture and makes the biscuits more compact.
- Adjust icing a little at a time. Powdered sugar brands absorb different amounts of liquid. If the icing is too stiff, add hot water by the teaspoon; if it is runny, stir in more sifted powdered sugar.
- Use a substitute thoughtfully. If walnuts are unsuitable, use pecan halves or leave the topping off. For a dairy-free batch, use a firm plant-based baking stick in place of butter; a soft tub spread may make the dough spread more and can change the flavor.
Serving Suggestions
Serve the biscuits once the icing has set, alongside tea, coffee, or a glass of milk. Their cocoa flavor and crisp cornflake pieces make them satisfying as a small afternoon treat, and one biscuit is usually enough for a snack because the icing adds sweetness. For a simple dessert plate, pair one with sliced pear, berries, or another fresh fruit; the fruit brings a fresh contrast without competing with the chocolate.
For a gathering, arrange the biscuits in a single layer on a platter so the walnut topping is visible. If you need to transport them, pack them only after the icing is firm and separate layers with parchment paper. They are also a practical addition to a bake sale or lunchbox, provided they are kept cool and handled gently so the icing and walnut do not get knocked off.
Variations
There are many household versions of Afghan biscuits, including differences in sweetness, size, icing, and whether the topping is a walnut or another nut. This recipe keeps the familiar cocoa, cornflake, chocolate-icing, and walnut combination, but the proportions can be adjusted modestly to suit your pantry.
- More chocolate flavor: Add 1 tablespoon (5 g) extra cocoa to the biscuit dough and reduce the flour by 1 tablespoon (8 g). The result will taste more cocoa-forward and may be slightly more delicate.
- Nut-free topping: Leave off the walnuts or use a small piece of dried cherry or a chocolate button. If serving someone with an allergy, check every ingredient label and avoid cross-contact with nuts.
- Different crunchy cereal: Plain crisp rice cereal can replace the cornflakes by volume, though the biscuits will be lighter and less toasty. Do not use a sweetened cereal unless you are comfortable with a sweeter result.
- Smaller biscuits: Make 24 portions instead of 18 and begin checking them around 12 minutes. Smaller rounds can dry out faster, so use the set, dry-looking surface as your guide rather than expecting them to brown deeply.
Storage and Reheating
Let the icing set before storing. For food safety, refrigerate the biscuits within 2 hours of baking or serving, in a sealed container, and use within 3–4 days. Separate layers with parchment to protect the icing. Refrigeration can soften the cornflakes slightly, so bring a biscuit to room temperature for 10–15 minutes before serving if you prefer a less-chilled texture.
These biscuits do not need reheating, and warming them is not recommended because the icing can melt and the cornflakes can lose their crispness. To freeze, arrange fully cooled, uniced biscuits in a freezer-safe airtight container with parchment between layers and freeze for up to 2 months for best quality. Thaw in the refrigerator or at room temperature while covered, then add freshly made icing and walnuts. If already iced, freeze them in a single layer first, then pack carefully; the icing may look less neat after thawing.
Frequently Asked Questions
Are Afghan biscuits actually from Afghanistan?
No. In this recipe, “Afghan” is the established name of a New Zealand biscuit made with cocoa and cornflakes, and it is commonly linked with the Edmonds cookbook. The name does not mean that this particular cookie is a traditional Afghan recipe. The reasons for the name are not firmly established, so it is better not to treat one explanation as certain.
Why are my biscuits crumbly?
The dough can seem loose before the cornflakes are evenly folded in, but it should hold together when squeezed. Too much flour, over-crushed flakes, or butter that was still cold can make shaping difficult. Press each portion together gently before baking; if the whole bowl remains dry and will not hold, mix in 1 teaspoon of softened butter and reassess rather than adding a large amount of liquid.
Can I make the dough ahead?
Yes. Cover the shaped dough and refrigerate it for up to 24 hours, then bake it cold, adding about 1–2 minutes if needed. The dough may firm up in the refrigerator, so allow it to sit at room temperature for 10 minutes if it is too hard to shape. For the best cornflake crunch, bake soon after mixing rather than leaving the dough for several days.
How do I know when the biscuits are done?
They are ready when the tops look dry and the rounds feel set around the edges, usually at 15 minutes in a fully heated oven. Do not wait for a dark brown color: cocoa makes visual browning difficult to judge, and overbaking can make the biscuits dry. They firm as they cool, so allow the stated cooling time before deciding they are underbaked.
Can I make these without a mixer?
Yes. A sturdy wooden spoon works well. Make sure the butter is soft enough to press easily with a finger, then beat it with the sugar until creamy before stirring in the sifted dry ingredients. A mixer is convenient but not essential; the main thing is to combine the flour just until no dry patches remain and fold the cornflakes in gently.
Can I use salted butter?
Yes. Use the same quantity of salted butter and omit the optional salt in the dough. Salt levels vary among butter brands, so the finished biscuits may taste a little saltier, but the chocolate and sugar should still be balanced. Keep the icing butter unsalted if possible, though a small amount of salted butter there will also work.
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