Classic Kiwi Afghan Biscuits Recipe
Ingredients
Biscuit Dough
Chocolate Icing
Topping
Equipment
- Electric mixer or wooden spoon
- Two baking trays
- Baking paper
- Mixing bowls
- Sieve
- Wire rack
- Spatula or piping bag
Instructions
Preheat your oven to 180°C fan bake (or 200°C conventional). Line two baking trays with baking paper.
Tip: Fan bake ensures even cooking; if your oven runs hot, drop to 170°C.
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy – about 3-4 minutes with an electric mixer.
Tip: Room temperature butter creams better; don't rush this step for tender biscuits.
Sift in the plain flour, cornflour, cocoa powder, and baking powder. Mix until a soft dough forms. If too sticky, add 1 Tbsp flour.
Tip: Sifting prevents lumps; cornflour gives the signature crunch.
Roll teaspoonfuls of dough into balls, place on trays 4cm apart, and flatten slightly with a fork. Refrigerate for 15 minutes to firm up.
Tip: Chilling stops spreading for perfect rounds – a beginner must!
Bake for 12-15 minutes until firm and slightly cracked on top. Cool on trays for 5 minutes, then transfer to a wire rack.
Tip: Don't overbake; they firm as they cool.
For the icing, sift icing sugar and cocoa into a bowl. Add softened butter and 2 Tbsp hot water. Beat until smooth, adding more water if needed. Stir in melted chocolate if using.
Tip: Hot water dissolves sugar for silky icing; spread generously while biscuits are warm.
Spread icing on cooled biscuits and sprinkle with desiccated coconut. Allow to set for 30 minutes.
Tip: Use a piping bag for neat icing if you're feeling fancy.
Nutrition Facts
Per serving
Tips & Notes
Storage Instructions
Variations
About This Recipe
Nothing says home baking in New Zealand quite like afghan biscuits – those crunchy, cocoa-laced delights topped with glossy chocolate icing and a cheeky sprinkle of desiccated coconut. I remember my Nana pulling these out of the oven on rainy Auckland afternoons, the kitchen filling with that irresistible buttery chocolate aroma that drew us all in. This classic Kiwi recipe has been a staple in Edmonds cookbooks for generations, evoking school lunches, morning teas, and community bring-a-plates across the country.
What makes them so special is the perfect balance of crisp texture from cornflour and the rich, fudgy icing that sets just right. Using everyday ingredients from Countdown or New World like Chelsea caster sugar and Cadbury chocolate, they're surprisingly straightforward for home cooks. I've tweaked the traditional method with a few personal touches, like chilling the dough for extra crunch and using Dutch-processed cocoa for deeper flavour – because why settle for ordinary when you can bake like a true Kiwi pro?
These biscuits aren't just treats; they're a slice of nostalgia that brings people together, whether you're sharing with mates at a barbecue or sneaking one with your cuppa. Whip up a batch and taste the heart of New Zealand baking.