Also known as Afghan slice, this classic is made from butter, flour, cocoa, sugar, cornflakes, chocolate icing and walnuts. Simpler than rolling into balls, this easy slice is perfect for school lunches or morning teas.
This Chocolate Cornflake Slice is a delicious twist on the classic Kiwi favourite. Turning traditional Chocolate Cornflake Biscuits, also known as Afghans, into an easy slice version. With a rich cocoa base packed full of crunchy cornflakes, a thick layer of chocolate icing and walnut halves on top, it has all the nostalgic flavours of a good old fashioned Afghan. It's beautifully buttery and crisp, and yes - it's meant to be a little crumbly when you cut it. Perfect with a hot drink or a cold glass of milk, this is simple, comforting baking at its best.
Ingredient notes:
- Cornflakes: A signature ingredient in traditional Afghans, cornflakes give this slice its distinctive crunch. They soften slightly in the mixture but bake up beautifully crisp. If they are chewy in the final slice try baking a few minutes longer next time.
- Butter: Butter creates a rich, tender crumb and helps the slice crisp up in the oven. It also gives that classic melt in your mouth Afghan flavour.
- Walnut halves: A classic finishing touch. Walnut halves add texture, make portioning easy and give this slice its traditional Afghan look.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180 °C fan bake. Line a large 25cm x 25cm slice tray with baking paper. Add the butter, sugar, vanilla and salt to the bowl of a stand mixer, cream until light and fluffy.
Scrape down the sides and sift in the flour and cocoa and mix together scraping down the sides. Add the cornflakes and mix again until well combined.
Spread the dough into the baking tray using wet fingertips to spread it evenly, then the back of a spoon to flatten. Bake for 25 minutes. Remove from the oven and allow to cool for 20 minutes before icing.
Icing: Sift the icing sugar and cocoa into the bowl of a stand mixer, add butter and boiling water as needed to loosen the mixture. Beat until well combined and thick.
Spread the icing over the base, then top with walnut halves.
Once completely cool, cut into 16 squares and store in an airtight container in the pantry for up to a week.
Recipe FAQs:
It is just the same classic flavours and ingredients, but instead of rolling and baking individual biscuits, the mixture is pressed into a slice tin and baked as one.
That crisp, crumbly texture is what you're aiming for. If it's overly fragile, make sure it was pressed firmly into the tin and not over or underbaked. 25 mins at 180 fan bake worked perfect for my oven.
Yes. You can leave them off or replace them with chocolate buttons or sprinkles if preferred, although walnuts give it that authentic Afghan finish. You can also just scatter walnut pieces if you don't want to bother about placing the halves in the right spots before cutting. That way you can also cut to smaller size pieces too!
Storage:
Store in an airtight container in the pantry for up to one week. In warmer weather, you can keep it in the fridge to keep the icing firm. I wouldn't recommend freezing this slice, it will lose its crispy buttery texture.
Top tips:
- I like to buy walnut halves and pick out my 16 nice pieces. Then you can chop the rest and pop them into the slice base to use them all up, or save them for another recipe.
- Press the mixture firmly into the tin before baking so it holds together once cooled.
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Chocolate Cornflake Slice
Also known as Afghan slice, this classic is made from butter, flour, cocoa, sugar, cornflakes, chocolate icing and walnuts.
Ingredients
Slice
- 220g butter, softened
- ½ cup white sugar
- 1 tsp vanilla essence
- ⅛ tsp salt
- 1 ¼ cups plain flour (180g)
- ⅓ cup cocoa powder
- 2 ½ cups cornflakes
Icing
- 1 ½ cups icing sugar
- 2 Tbsp Cocoa powder
- 35g butter softened
- 2-3 Tbsp Boiling water
- 16 walnut halves (60g)
Instructions
- Preheat the oven to 180 °C fan bake. Line a large 25cm x 25cm slice tray with baking paper.
- Add the butter, sugar, vanilla and salt to the bowl of a stand mixer, cream until light and fluffy.
- Scrape down the sides and sift in the flour and cocoa and mix together scraping down the sides. Add the cornflakes and mix again until well combined.
- Spread the dough into the baking tray using wet fingertips to spread it evenly, then the back of a spoon to flatten.
- Bake for 25 minutes. Remove from the oven and allow to cool for 20 minutes before icing.
- Icing: Sift the icing sugar and cocoa into the bowl of a stand mixer, add butter and boiling water as needed to loosen the mixture. Beat until well combined and thick.
- Spread the icing over the base, then top with walnut halves.
- Once completely cool, cut into 16 squares and store in an airtight container in the pantry for up to a week.
Notes
- I like to buy walnut halves and pick out my 16 nice pieces then you can chop the rest and pop them into the slice base to use them all up.
- Press the mixture firmly into the tin before baking so it holds together once cooled.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 34mgSodium: 119mgCarbohydrates: 21gFiber: 2gSugar: 9gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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