Afghan Biscuits

These are my all time favourite chocoholic biscuit – rich, buttery, melt in the mouth, almost bitter yumminess.  I don’t recall making these often growing up – probably due to the high cost of butter – but they are a worth every dollar and calorie as an occasional treat.  You can make a double mix and freeze some for another day.  Usually I would make these using a heaped teaspoon of the mix but have made jumbo ones using an ice-cream scoop for each one!!!

Afghan Biscuits
  • 200 grams Butter
  • 75 grams Sugar
  • 175 grams Flour
  • 25 grams Cocoa Powder
  • 50 grams cornflakes (breakfast cereal)
  1. Soften butter then beat with the sugar until creamy.
  2. Add flour, cocoa and cornflakes – mix to combine.
  3. Put spoonfuls on a greased oven tray and bake at 180ºC for 15 minutes.
  4. When cool, ice with chocolate icing and top with a piece of walnut.


These are suitable to freeze before you ice them, they defrost quickly then can be iced for serving.


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