New Zealand Afghan Biscuit/Cookie

Written by
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Syrie Wongkaew
Updated 09/23/19
New Zealand Afghan Biscuit/Cookie

The Spruce / Julia Hartbeck
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
153 Calories
9g Fat
17g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
Amount per serving
Calories 153
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 561mg 24%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

New Zealanders have a real soft spot for the chocolate and cornflake Afghan biscuit. The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or flaked almonds. While the origin of the name is uncertain, there is one thing for sure; the biscuits are delicious and really easy to make. Just remember that it's important to use unsweetened cornflakes. Otherwise, the biscuits will be too sweet. I use the Kellogg's brand.

A tip on the cookie dough -- you really need to roll and press the dough firmly into a ball because the cornflakes can make the dough a little crumbly.

The biscuits, unique to New Zealand, are known for its dark brown color. Contrary to how it sounds, the biscuits have no ties to Afghanistan. In fact, the Kiwis -- a nickname for New Zealanders -- regard these tasty treats as one of their most favorite national foods.

But don't wait to visit New Zealand to try these sweet treats, which can easily be created with very inexpensive ingredients.

Ingredients

  • 200 grams butter (at room temperature)
  • 1/2 cup caster sugar
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups unsweetened corn flakes (Kellogg's)
  • Icing:
  • 1 cup icing sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons water
  • Optional: 1/4 cup flaked almonds

Steps to Make It

  1. Gather the ingredients.

    New Zealand Afghan Biscuit/Cookie ingredients

    The Spruce / Julia Hartbeck

  2. Preheat the oven to 350 F/180 C. Line a baking sheet with baking paper. Set aside.

    parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

  3. Cream the butter and sugar until light and fluffy.

    butter and sugar creamed together

    The Spruce / Julia Hartbeck

  4. Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon.

    Sift together the flour and cocoa powder and mix into butter mixture

    The Spruce / Julia Hartbeck

  5. Fold in cornflakes and don't worry if they crumble.

    add corn flakes to the butter mixture

    The Spruce / Julia Hartbeck

  6. Roll or press 1 1/2 teaspoons of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.

    biscuit bough balls on a baking sheet

    The Spruce / Julia Hartbeck

  7. Bake in the oven for 10 to 15 minutes. Remove from oven, and cool on a wire rack.

    biscuits on a cooling rack

    The Spruce / Julia Hartbeck

  8. Prepare the icing by combining the icing sugar, unsweetened cocoa powder, and water in a bowl.

    combining the icing sugar, unsweetened cocoa powder, and water in a bowl

    The Spruce / Julia Hartbeck

  9. Mix well until the mixture is free of lumps and of a creamy consistency.

    icing in a bowl

    The Spruce / Julia Hartbeck

  10. Spoon a little icing on each cookie, and decorate with flaked almonds.

    New Zealand Afghan Biscuit/Cookie

    The Spruce / Julia Hartbeck