Afghan Biscuits Recipe - Authentic Afghan Treats

Afghan Biscuits

Afghan Biscuits Recipe - Authentic Afghan Treats
Region / culture: Afghanistan | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 12


Afghan Biscuits
Afghan Biscuits

Afghan Biscuits are a delightful treat that hails from New Zealand, known for their crumbly texture, chocolatey taste, and the crunch of cornflakes. These biscuits hold a special place in the hearts of many, not just for their delicious taste but also for the memories they evoke of home baking and family gatherings. This recipe offers a simple yet satisfying way to create these beloved biscuits at home, promising a taste that's both nostalgic and indulgent.


The origins of Afghan Biscuits are somewhat mysterious, but they are a staple in New Zealand's baking tradition. The recipe first appeared in cookbooks in the early 20th century and has since become a classic in Kiwi households. Despite its name, there's no clear connection to Afghanistan; the name's origin remains a topic of speculation. What is clear, however, is the biscuit's enduring popularity, making it a cherished part of New Zealand's culinary heritage.


How to prepare

  1. Soften the butter, then add the sugar and beat until creamy.
  2. Add the flour and cocoa, then add the cornflakes last to avoid breaking them up too much.
  3. Place spoonfuls of the mixture on a greased oven tray and bake for approximately 15 minutes at 180°C (350°F).
  4. Once cooled, spread chocolate icing on top and garnish with walnuts.


  • For a gluten-free version, substitute the flour with a gluten-free blend.
  • Add a teaspoon of vanilla extract to the dough for an extra flavor dimension.
  • Replace walnuts with pecans or leave them out entirely for a nut-free version.
  • For a twist on the classic recipe, try adding a teaspoon of vanilla extract to the dough or substituting the walnuts with pecans or almonds for the garnish. For a gluten-free version, use gluten-free flour and cornflakes.

Cooking Tips & Tricks

To ensure your Afghan Biscuits turn out perfectly, consider the following tips:

- Soften the butter at room temperature to ensure it creams well with the sugar.

- Add the cornflakes last and gently fold them into the mixture to maintain their crunch.

- Use a cookie scoop to ensure uniform size and shape of the biscuits.

- Let the biscuits cool completely before icing to prevent the icing from melting.

Serving Suggestions

Afghan Biscuits are perfect as a standalone snack with a cup of tea or coffee. They also make a delightful addition to a dessert platter or as a special treat in lunchboxes.

Cooking Techniques

The key technique in this recipe is creaming the butter and sugar together until light and fluffy, which introduces air into the mixture, resulting in a lighter biscuit. Gently folding in the cornflakes ensures they maintain their texture.

Ingredient Substitutions

If you don't have cornflakes on hand, crushed weetabix or rice bubbles can be used as a substitute. For a dairy-free version, use a plant-based butter substitute.

Make Ahead Tips

The biscuit dough can be made ahead and stored in the refrigerator for up to 3 days before baking. Alternatively, the baked biscuits can be frozen for up to 3 months; just add the icing after thawing.

Presentation Ideas

Serve these biscuits on a vintage plate for a touch of nostalgia, or stack them on a modern platter for a chic presentation. A dusting of icing sugar can add an extra touch of elegance.

Pairing Recommendations

Afghan Biscuits pair wonderfully with a strong cup of coffee or a glass of cold milk. For an adult twist, try them with a dark, rich stout or a dessert wine.

Storage and Reheating Instructions

Store the biscuits in an airtight container at room temperature for up to a week. There's no need to reheat them, but if you prefer them warm, a few seconds in the microwave will do the trick.

Nutrition Information

Calories per serving

Each Afghan Biscuit contains approximately 150 calories. The majority of these calories come from the fats and carbohydrates in the recipe.


Each serving of Afghan Biscuits contains approximately 20 grams of carbohydrates. The primary sources of carbohydrates in this recipe are flour and sugar, providing the biscuits with their structure and sweet taste.


Afghan Biscuits are rich in fats, with each serving containing about 12 grams. The butter not only contributes to the fat content but also gives the biscuits their tender, crumbly texture.


These biscuits offer a modest protein content, with approximately 2 grams per serving. The protein in this recipe comes mainly from the flour and to a lesser extent from the butter and cornflakes.

Vitamins and minerals

Afghan Biscuits provide small amounts of vitamins and minerals, including iron from the cocoa powder and some B vitamins from the flour. However, they should not be considered a significant source of vitamins and minerals.


This recipe contains common allergens such as gluten (from flour and cornflakes) and dairy (from butter). Those with allergies or sensitivities should take caution.


Afghan Biscuits are a delicious treat best enjoyed in moderation. They are high in fats and sugars, providing a quick source of energy and satisfaction for those sweet cravings.


Afghan Biscuits are a cherished treat that combines the rich flavors of chocolate and the unique texture of cornflakes. This recipe is a testament to the simplicity and joy of home baking, offering a delicious way to create lasting memories. Whether you're a seasoned baker or new to the kitchen, these biscuits are sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a chilly autumn evening, and I was at a potluck dinner with some friends. One of the guests had brought a plate of these beautiful Afghan biscuits. They were adorned with a generous dollop of chocolate icing and a walnut on top, and they looked absolutely irresistible.

I couldn't resist trying one, and as soon as I took a bite, I knew I had to learn how to make them myself. The combination of the rich chocolate icing and the crunchy walnuts was simply divine. I immediately sought out the person who had brought them and begged her for the recipe.

Her name was Mrs. Patel, and she was a sweet elderly woman with a twinkle in her eye. She was more than happy to share the recipe with me, and she explained that it was a family heirloom that had been passed down through the generations. I felt honored that she was willing to entrust me with such a precious secret.

Mrs. Patel invited me over to her home the following week to show me how to make the biscuits. As soon as I walked into her kitchen, I was enveloped in a warm, comforting aroma that instantly made me feel at home. Mrs. Patel had all the ingredients laid out on the counter, and she began to walk me through the process.

We started by creaming together butter and sugar until it was light and fluffy. Mrs. Patel explained that this step was crucial for ensuring that the biscuits had the perfect texture. Next, we added in sifted flour, cornflakes, cocoa powder, and baking powder to create a rich, chocolatey dough.

As we mixed the ingredients together, Mrs. Patel shared stories of her childhood in Afghanistan and how her mother used to make these biscuits for special occasions. She spoke of the fragrant spices and exotic flavors that were characteristic of Afghan cuisine, and I could practically taste the history and tradition in every bite.

Once the dough was mixed, Mrs. Patel showed me how to roll it into small balls and place them on a baking sheet. We popped them into the oven and watched as they transformed into golden, crumbly delights. The scent that wafted through the kitchen was enough to make my mouth water.

While the biscuits baked, Mrs. Patel prepared the chocolate icing. She melted chocolate and butter together in a saucepan until it was smooth and glossy. As soon as the biscuits came out of the oven, we dipped them in the warm icing and topped them with a perfect walnut.

I couldn't wait to taste the finished product, and as soon as I took a bite, I knew that I had found a new favorite recipe. The biscuits were rich, crunchy, and utterly decadent. The combination of the buttery biscuit, the silky chocolate icing, and the nutty walnut was a symphony of flavors that danced on my taste buds.

I thanked Mrs. Patel profusely for teaching me how to make these incredible biscuits. She smiled warmly and patted my hand, telling me that it was her pleasure to pass on a piece of her heritage to someone who appreciated it so much.

Since that day, Afghan biscuits have become a staple in my repertoire of recipes. I make them for special occasions, holidays, and anytime I want to treat myself to a little taste of luxury. Every time I bake them, I think of Mrs. Patel and the warm memories we shared in her cozy kitchen.

I am forever grateful for the day I first saw that recipe and for the kindness of Mrs. Patel in sharing her family tradition with me. The story of the Afghan biscuits will always hold a special place in my heart, and I will continue to bake them with love and gratitude for years to come.


| Afghan Recipes | Afghan Snacks | Biscuit Recipes | Chocolate Recipes | Cocoa Recipes | Walnut Recipes |

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