Afghan biscuits

These chocolatey Afghan biscuits are absolutely delicious enjoyed with a mug of coffee for afternoon tea. They keep well covered in the fridge for up to a week, but we don't think they'll last that long.

  • 12 mins cooking
  • Serves 12
  • Print


Afghan biscuits
  • 180 gram butter, softened
  • 1/3 cup caster sugar
  • 1 1/2 cup plain flour
  • 1 tablespoon cocoa powder
  • 1 cup cornflakes, crushed lightly
  • 1/4 cup desiccated coconut, toasted
  • 3/4 cup icing sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon soft butter
  • 2 tablespoon water


Afghan biscuits
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 2
    In a small bowl, beat butter and sugar with electric mixer until light and fluffy. Stir in sifted flour and cocoa, then cornflakes and coconut in 2 batches.
  • 3
    Place 3-level-teaspoon portions of mixture about 3cm apart on oven trays.
  • 4
    Bake about 12 minutes or until biscuits are firm and browned lightly. Stand biscuits 5 minutes before lifting onto a wire rack to cool.
  • 5
    Make chocolate icing. Spread warm chocolate icing quickly over biscuits.
Chocolate icing
  • 6
    In small heatproof bowl, combine sifted icing sugar and cocoa. Stir in butter and enough water to make a stiff paste. Stir over small saucepan of simmering water until spreadable.


Store in an airtight container for up to a week.

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