Such a classic! I love afghans, all firm, crumbly and crunchy all at once. We had friends over a few days ago and I pulled some out of the freezer, iced and decorated them and voila, home made biscuits ready to go. (Oh my gosh, re-reading this, I sound like one of the women on the Glad “Better Living” ads! Aaaaaaaaaggggggggggghhhhhhhhhh!)
This is by far the best recipe I’ve ever come across for afghans. It comes from Ladies, A Plate by Alexa Johnston. Alexa researched New Zealand baking through old handwritten family recipe books and community fundraising cooking books. She says this recipe comes from a Mrs Marian Benton of Dunedin, and that Mrs Benton’s afghans “differ from the standard recipe in having less butter, more cocoa and a small amount of baking powder to make them a little less solid.” They taste really, really chocolate-y. I highly recommend them. Thanks, Mrs Benton!
I also love the icing on these afghans – a million times nicer than the usual cocoa + icing sugar + water = grainy icing. It makes a lovely syrupy icing, which complements to the rich chocolate-y-ness of the biscuits underneath.
I like to make smaller afghans – I get 30 biscuits out of this recipe. I make them about the same size as the circle your hand makes if you touch the tip of your forefinger to your thumb. They’re far more manageable at that size, and I think it makes them look infinitely cuter. I always think people like reaching for smaller baked items in polite company, too. So I don’t use a whole half of a walnut to decorate. I buy the packets of walnut pieces (or just break up halves, if that’s what’s in the pantry), and just pop a reasonable smidge of walnut on top.
Afghans
Mrs Marian Benton of Dunedin, as published by Alexa Johnston in Ladies, A Plate
6oz butter
½ cup brown sugar
1½ cups flour
3 Tbsp cocoa
½ tsp baking powder
2 cups (60g) cornflakes
3 Tbsp water
3 Tbsp caster sugar
3 Tbsp butter
1½ cups icing sugar
3 Tbsp cocoa
walnut pieces or halves, to decorate
Before you start, preheat the oven to 180°C and line two baking trays with baking paper. Break up the cornflakes with your hands a little, and soften (but don’t melt) the butter if you need to.
Cream the butter and sugar until the mixture is pale and fluffy. Add the sifted flour, cocoa and baking powder, then knead in the cornflakes. Put in teaspoonfuls on the trays, leaving a little space around each biscuit. Flatten slightly with a flour-dipped fork (you still want them quite chunky) and bake for 12-14 minutes. Cool on a rack.
To make the icing, gently heat the water, caster sugar and butter until the butter melts, and simmer for one more minute to form a syrup. Beating all the time, pour about ¾ of the syrup onto the sifted icing sugar and cocoa. Add the remaining syrup if necessary to make a smooth, fudgy icing. Add a little hot water if it’s still too thick. Put a teaspoonful of warm icing onto each (cooled) biscuit, plant a walnut half or piece on top, sinking it into the icing a little, and leave to set firmly.
Store in an airtight tin or container. They stay good for 3-4 days.
So there you have it. 1, 2, 3, it’s quick and easy and the kids just love it. Better Living everybody!
Yum – I might have to get baking this afternoon. I love an Afghan biscuit, and haven’t had one for ages, but you’ve got me wanting one now (or maybe two or three). Love your idea for making little ones, and I especially love that you can freeze them.
I’ve been thinking about that book – one I should probably add to my collection. I’d love you to share this at Cookbook Sundays.
Enjoy the rest of your weekend xo
Hi Sue, oh I always miss Cookbook Sundays, although I enjoy reading them. One of these days! Definitely recommend Alexa’s book, it’s a real treasure.
And here I thought you were writing about knitted or crocheted blanket type things
. I’ve never heard of Afghan cookies/biscuits (poor, benighted American that I am), but they sound good.
Yeah, I have no idea why we call these Afghans, I’ve never found anyone else that knows either. I think it might be unique to NZ even. But I don’t think we have crocheted blankets called Afghans! Nice cultural exchange
I love Afgans but I see to be a gluton with them and eat till I feel sick, nothing in moderation for me when it has chocolate in it
tee hee, you’re a crack-up!
I love that book, my favourite are the super simple Coconut Whispers. But I’ve looked at the recipe for Afghans with longing, problem is nothing having/using cornflakes. Might have to stock them after all…
These are truly lovely afghans. You could buy one of the tiny motel-breakfast type boxes of cornflakes
Or make cornflake-crusted chicken with the leftovers!
I got myself a box, they only had the huge boxes, oh well.
Cornflake-crusted chicken sounds very nice, that might be just the recipe for tonights Friday Feast.
I’ve been avoiding food blogs because I’m on the no-sugar at the moment and for good reason – I lurve afghans but I would definitely eat the entire tray, especially the small ones – less sugar right?
Hey nice to hear from you Sasa
Definitely less sugar. If they’re smaller, they’re healthier 
I love the fact you’ve made these smaller. Sometimes Afghans can be do big they get overwhelming and I end up leaving some. Am definitely adding this one to my biscuit challenge list.
Yeah I think biscuits get larger and larger as time goes by…. they’re not supposed to be a meal! Plus they get dry and yucky. Do try these ones!
I should be more organised and have “ready to go” biscuits in my freezer! Must give the icing and smaller bites a try.
I have to warn you… ‘ready to go’ biscuits in the freezer are a baaaaad idea after a wine or two on a Friday night
Ah can’t beat a good kiwi afghan biscuit!
Hi,
Just stumbled across this recipe. Just wondering though if I made these normal size rather than smaller do I need to cook these longer?
Hi there,
thanks for stopping by!
They might need a little longer, but only by a few minutes. I’d check them at the normal time in the recipe, and give them 3-5 mind longer if they need it