• Partnered with
  • Quick
  • Makes 18
  • 10 mins prep
  • 20 mins cook

Gluten-free afghans

Gluten-free afghans

Love afghans? This gluten-free afghans recipe is sure to be a hit with everyone - dietary requirements or not. This classic biscuit is perfect for filling the tins


  • 180 g butter, softened
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla essence
  • 1 1/2 cups Orgran All Purpose Plain Gluten-Free Flour, sifted
  • 3 tbsp cocoa, sifted
  • 1/2 tsp baking powder
  • 2 cups corn flakes, roughly broken into smaller pieces
  • 70 g whole walnuts


  • 3 tbsp butter, melted
  • 3 tbsp cocoa, sifted
  • 1 1/2 cups icing sugar, sifted
  • 1/2 tsp vanilla essence
  • 1-2 tablespoons warm water (optional)


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Cream the butter, sugar and vanilla essence with an electric beater until the mixture is light and fluffy.
  3. Sift over the flour, cocoa and baking powder. Add the corn flakes and mix until combined.
  4. Place tablespoons of the mixture onto the prepared tray. Flatten slightly with your fingers. Bake in the preheated oven for 20 minutes.
  5. Leave the afghans to cool on the tray, as they may crumble if they are removed while still hot.
  6. To make the icing, place the butter, cocoa, icing sugar and vanilla essence into a bowl. Mix until combined. If the icing is a little stiff, add the water a little at a time until the correct consistency is achieved. The icing should be quite thick.
  7. Place a teaspoonful of the icing on top of each biscuit and press a walnut into the icing.

This recipe first appeared in Food magazine issue 57.

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