Afghan biscuits
Afghan biscuits
Preparation time:
Cooking time:
32 Makes


  • 200g unsalted butter, at room temperature, chopped
  • ½ cup caster sugar
  • 1½ cups plain flour
  • 2 tblsps Nestle Baking Cocoa
  • 1¼ cups crushed cornflakes
  • ¼ cup desiccated coconut, toasted
  • Chocolate Icing
  • 1 tblsp Nestle Baking Cocoa
  • 1 cup icing sugar mixture
  • 2 tblsps boiling water
  1. Method
  2. Notes

  1. Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Transfer to a large bowl. Add combined sifted flour and cocoa with cornflakes and coconut. Mix until combined.
  2. Take level tablespoons of mixture, squeeze together in your palm to bind, then roll into balls. Place, about 5cm apart, on two oven trays lined with baking paper. Press down with your fingertips to flatten slightly.
  3. Cook, one tray at a time, in a moderate oven (180C) for about 15 minutes, or until firm. Stand for 5 minutes on trays. Transfer onto a wire rack to cool.
  4. To make chocolate icing, sift cocoa and icing sugar into a medium bowl. Stir in water until smooth.
  5. Leaving the biscuits on the wire rack, spoon a little of the icing over each biscuit. Stand at room temperature until icing has set.

New Idea Food Director Barb Northwood says: A favourite for generations, these biscuits are great for cake stalls, school lunch boxes or an afternoon treat. To toast coconut, sprinkle over an oven tray. Cook in a moderate oven (180C) for 5 minutes, or until golden – it can burn quickly because of its high oil content – then remove and cool.

Tip: Biscuits can be made up to four days ahead. Store in an airtight container. For a variation, sprinkle coconut over icing before it sets.

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