Afghan biscuits with cranberries and coconut

Enjoy a real Kiwi classic with this delicious Afghan biscuit recipe. Serve topped chocolate ganache and walnuts for a wonderfully nostalgic finish

  • 20 mins preparation
  • 20 mins cooking
  • Makes 18
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 1 1/4 cup (170g) plain flour
  • 3 tablespoon (30g) Dutch cocoa
  • 1 cup (50g) cornflakes
  • 1 cup (50g) dried cranberries
  • 1/2 cup (35g) long-thread coconut
  • 200 gram unsalted butter, at room temperature
  • 1/3 cup (75g) caster sugar
To ice and decorate
  • 1 batch chocolate ganache
  • whole walnuts or walnut praline, crushed


  • 1
    Preheat the oven to 180˚C (160˚C fan-bake). Line two baking trays with baking paper.
  • 2
    Sift the flour and cocoa into a bowl and set it aside.
  • 3
    Place the cornflakes, cranberries and coconut in a separate bowl and set it aside.
  • 4
    Cream the butter and sugar in a large mixing bowl with a handheld electric mixer until the mixture is light and fluffy.
  • 5
    Gradually add the flour and cocoa and mix together until they are incorporated.
  • 6
    Stir through the cornflakes, cranberries and coconut with a wooden spoon or spatula until the mixture is well combined. The mixture will be quite thick.
  • 7
    Use a spoon to measure out equal amounts of dough, depending on how large or small you want your biscuits, and roll the dough portions between your hands into balls. A ball that is a little larger than a golf ball makes a nice-sized Afghan. Place the dough balls on the prepared baking tray at least 10cm apart. Flatten them slightly with the back of a fork.
  • 8
    Bake the biscuits in the middle of the preheated oven for 15–20 minutes, depending on the size, until they start to feel firm when pressed lightly in the centre.
  • 9
    Remove the biscuits from the oven and set them aside to cool on the tray for about 10 minutes, then transfer them to a wire cooling rack.
  • 10
    Once they are completely cool, spread the ganache over the top of each biscuit. For a more classic Afghan, place a whole walnut on top of the ganache, or alternatively sprinkle over some crushed walnut praline.


  • Makes 18 small or 12 large Afghans. - These biscuits will keep for up 
to three days in an airtight container 
at room temperature.