Easy Afghan Biscuits with Icing and Walnuts – Classic Kiwi Treat

Afghan biscuits are a beloved traditional New Zealand treat. I remember having them regularly growing up—freshly baked and waiting on the table, ready to enjoy.

Like all the best recipes, this one is quick, easy, and made with simple pantry staples. It’s the kind of thing you can whip up whenever the craving strikes.

As with many classic recipes, the exact origin of the name is uncertain. One theory suggests it was inspired by the Afghan cameleers who worked in the Australian Outback from the 1860s to the 1930s. The biscuit’s dark colour may resemble the mountainous terrain of Afghanistan, while the walnut topping could be a nod to the traditional Afghan pakol hat.

“The most reasonable answer to why they are named Afghans was there were Afghans running the camels in Australia and they were probably wearing traditional Afghan hats.”
— Professor Helen Leach

Today, you’ll also hear them referred to as Chocolate Cornflake Biscuits, Chocolate Iced Biscuits, or even Milk Chocolate Roughs.

Whatever the name, one thing stays the same—they’re rich and buttery, with a delicious crunch and a burst of chocolatey goodness. Yum!

Recipe

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🍫🥣🍪✨⋆₊˚⊹♡𖤐♡⊹˚₊⋆✨🍪🥣🍫

Chocolate Cornflake Biscuits

• Servings: 18
• Prep Time: 15mins
• Cook Time: 12mins
• Difficulty: easy
• Rating: ★★★★★
• Print

Crunchy, chocolatey biscuits made with cornflakes (or Weetbix!), topped with classic chocolate icing and walnut halves. Old-school deliciousness that never goes out of style.

Tip: Weetbix works beautifully in place of cornflakes—use two crushed biscuits for a nostalgic twist.
Recipe Credit: Edmonds Cookery Book

Ingredients

𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦:

• 200g butter, softened
• 100g white sugar
• 175g plain white flour
• 25g cocoa powder
• 1 teaspoon vanilla extract
• 60g (or 2 cups) cornflakes, lightly crushed (or 2 crushed Weetbix)

𝗜𝗖𝗜𝗡𝗚:

• 200g icing sugar
• 1 heaped tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon melted butter
• 1–2 tablespoons water
• 18 walnut halves (for topping)

Directions

1. Preheat the oven to 180°C (350°F), bake setting.
2. Grease a baking tray or line it with baking paper.
3. Beat the softened butter and sugar together until creamy.
4. Add the flour and cocoa, then fold in the crushed cornflakes (or Weetbix). Mix until just combined.
5. Take spoonfuls of the mixture, roll into small balls, and place on the prepared tray.
6. Lightly flatten each ball with a fork.
7. Bake for 12 minutes. Allow to cool on the tray.
8. Once completely cool, ice each biscuit with chocolate icing and top with a walnut half.

𝗧𝗢 𝗠𝗔𝗞𝗘 𝗧𝗛𝗘 𝗜𝗖𝗜𝗡𝗚:

9. Mix together the icing sugar, cocoa, vanilla, and melted butter.
10. Add water slowly, 1 tablespoon at a time, until a thick but spreadable consistency is reached.

Storage: Keep in an airtight container at room temperature for 3–4 days. Best eaten fresh!

Nutrition

Per Serving: 130 calories; 7 g fat; 15 g carbohydrates; 2 g protein; 10 mg sodium.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet