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

Mum's Afghan biscuits


Nici Wickes shares her mum's winning recipe for classic Afghan biscuits. Add a liberal dollop of chocolate icing and top each with half a walnut for a true taste of New Zealand


  • 200 g butter
  • 1/2 cup white sugar
  • 1 1/4 cups flour
  • 1/4 cup dark cocoa
  • pinch of salt
  • 2 cups cornflakes
  • 20 walnut halves

Chocolate icing

  • 1 1/2 cups icing sugar
  • 3 tbsp dark cocoa
  • 1 tbsp butter, softened
  • 1 - 2 tsp boiling water


  1. Preheat oven to 180°C. Line a tray with baking paper.
  2. Cream the butter and sugar thoroughly until light and fluffy – mix for at least 4-5 minutes. Sift in the flour, cocoa and salt, beating briefly until combined. Lastly stir in the cornflakes – don’t overmix but do make sure the cornflakes are mixed in. You will have a lumpy, buttery dough mixture.
  3. Mum uses a soup spoon as the ideal size to scoop dough onto the oven tray. They don’t spread, so you can place them quite close together.
  4. Bake for 15 -20 minutes. They should be crunchy on the outside and will firm up once cold.
  5. When cold, ice with chocolate icing and top each with half a walnut.

Chocolate icing

  1. Beat the icing sugar, cocoa and butter together. Drizzle in a few drops of boiling water to create a thick icing.

This recipe first appeared in New Zealand Woman's Weekly.

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