Afghan Biscuits: A Kiwi Classic

May 28, 2014 1 Comment

Afghan Biscuits are a Kiwi Classic. I know them best from the Edmond’s Cookery Book (first published in 1908!!)

My Grandma taught me to make these delicious biscuits. They are simple, chocolatey and vastly popular even amongst the Australian clan over here. Today I have added a slight twist to these Afghan biscuits to boost the nutritional value of them. Wholemeal flour and flakes instead of plain flour and cornflakes. Raw Cacao powder instead of Cocoa powder. 

This recipe has been adapted from both the Edmond’s Cookery Book and a feature recipe in Feast Magazine. 



  • 150g unsalted butter, chopped
  • 1/2 cup raw sugar
  • 1 ¼ cups wholemeal flour
  • ¼ cup cacao powder (not cocoa powder)
  • 1½ cups all bran flakes (originally cornflakes)
  • chopped toasted walnuts, to decorate

Chocolate icing

  • 1 cup icing sugar
  • 2 tbsp cacao powder



  1. Preheat oven to 180°C and prepare two baking trays lined with baking paper
  2. Beat butter and sugar together until pale and fluffy.
  3. Add flour, cacao powder and stir to combine
  4. Gently mix through all bran flakes
  5. Roll into tablespoons of biscuit mixture into balls and flatten slightly on the tray about 2cm apart
  6. Bake for 15 minutes and swap the two trays half way through to ensure evenly cooked
  7. Remove from the oven and set aside to cool on a wire rack


  1. Whisk icing sugar and cacao powder with 2 tbsp water until combined. Spread icing over cooled biscuits and top each with half a walnut



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1 Comment

Rachael May 28, 2014 at 3:21 pm

These look delicious! Definitely a Kiwi classic 🙂


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