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Ali shares her mouth-watering recipe for Afghan Biscuits
In The Kitchen
In The Kitchen

Ali shares her mouth-watering recipe for Afghan Biscuits

A great biscuit for the biscuit tin!

Made these yesterday . It's my adaptation of the Chelsea Sugar recipe. I use Soft Brown sugar in stead of plain sugar . These were iced with melted chocolate , a bit decadent but what the heck! I just hope there will be some left when I get home today!


  • 200g butter (softened)
  • ½ cup Soft Brown Sugar
  • 1 tsp vanilla essence
  • 1 ¼ cups of plain flour
  • ¼ cup cocoa
  • 1 ½ cups cornflakes (or crushed weetbix)


  • 1 ½ cups Chelsea Rich Chocolate Icing
  • 1 Tbsp butter (softened)
  • 1-2 Tbsp boiling water


  1. Preheat your oven to 180°C. Grease or line a baking tray with baking paper.
  2. In a large bowl beat butter, sugar and vanilla until light and fluffy. Sift in the flour and cocoa, add the cornflakes then stir thoroughly until the mixture is combined.
  3. Place heaped teaspoonfuls onto a baking tray, squeeze mixture together gently if necessary then press lightly with a fork.
  4. Bake for 15-20 minutes. Cool on a wire rack before icing.

  5. Mix chocolate icing sugar, butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top each one with half a walnut.