Chocolate Roughs

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
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Updated on 02/2/22
New Zealand Afghan Biscuit/Cookie

The Spruce / Julia Hartbeck
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 24 servings
Nutrition Facts (per serving)
133 Calories
7g Fat
17g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24
Amount per serving
Calories 133
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 18mg 6%
Sodium 14mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 2%
Total Sugars 9g
Protein 1g
Vitamin C 0mg 2%
Calcium 3mg 0%
Iron 1mg 7%
Potassium 13mg 0%
*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 this chocolate and cornflake biscuit. The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or flaked almonds. The biscuits, unique to New Zealand, are known for their dark brown color. In fact, the Kiwis—a nickname for New Zealanders—regard these tasty treats as one of their most favorite national foods.

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.

This cookie was long referred to as an Afghan biscuit, though it is a New Zealand invention. Contrary to how it sounds, the biscuits have no ties to Afghanistan. The origin of the name is uncertain, but in 2020, in response to calls for greater cultural sensitivity, biscuit manufacturer Griffin's Foods renamed their version Milk Chocolate Roughs. One thing for sure—the biscuits are delicious and really easy to make.

Ingredients

  • 200 grams (about 7-ounces) unsalted butter, at room temperature

  • 1/2 cup superfine sugar

  • 1 1/2 cups all-purpose flour

  • 3 tablespoons unsweetened cocoa powder

  • 1 1/2 cups unsweetened corn flakes, such as Kellogg's

  • 1 cup confectioners' sugar

  • 2 tablespoons unsweetened cocoa powder

  • 3 tablespoons water

  • 1/4 cup sliced almonds, optional

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 superfine 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 confectioners' 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