Afghan Biscuits (New Zealand Chocolate Cornflake Cookies)
Crumbly cocoa biscuits with crunchy cornflakes, finished with a thick chocolate icing, a New Zealand classic.
- Time50 min
- LevelEasy
- Costabout £0.17 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper.
- 2
Beat the butter and caster sugar until pale and creamy, about 3 minutes.
- 3
Sift in the flour and 25 g cocoa and mix to a soft dough. Gently fold in the cornflakes so they stay in largish pieces.
- 4
Roll into 16 balls, set them well apart on the trays and flatten each lightly with a fork.
- 5
Bake for 15 minutes until firm. Cool on the trays for 5 minutes, then move to a wire rack to cool completely.
15 min - 6
Mix the icing sugar, 2 tablespoons of cocoa and the boiling water to a thick, glossy icing. Spoon a heap on each cold biscuit and leave to set for 30 minutes. Add a crushed cornflake on top if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.