Deliciously sweet biscuits made from cornflakes, butter, sugar, cocoa and flour and topped with a yummy chocolate icing and walnut garnish. Ideal for a morning tea at work or a lunchbox treat, these can be whipped up in 30 minutes.
Chocolate Cornflake Biscuits (also referred to as Afghans) have been around for as long as I can remember, so I thought it was about time I had a recipe for them. I love the crunchy, crumbly texture from the cornflakes in the mixture and combined with a yummy chocolate icing, they are incredibly moreish. And of course, you can leave the walnuts if you know they'll just be picked off by little hands.
If you enjoy traditional baking treats as much as I do, check out my recipes for Belgian Biscuits Shortbread and Easy ANZAC biscuits with chocolate buttons.
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Ingredient notes:
- Cornflakes: These are an essential part of the recipe and what gives the biscuit a real crunch when you bite. If you like baking with cornflakes, you might like also like my Crunchy Cornflake Slice.
- Walnuts: If you don't like walnuts, you can leave them off, or maybe add a chocolate drop or pebble to the top (if they looked a bit 'naked' when iced).
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a large tray with baking paper.
Add the butter and sugar to the bowl of a stand mixer, cream until light and fluffy.
Sift in the flour and cocoa and mix until combined. Add the cornflakes and mix again until well combined.
Roll the mixture into balls, place on the tray then flatten with your hand. Bake for 15 minutes. Remove from the oven and allow to cool.
Icing: Add the icing sugar, cocoa and softened butter to the bowl of a stand mixer. Add boiling water as needed to loosen the mixture. Beat until well combined and thick.
Spread the icing over the cooled biscuits, then top with optional walnut halves.
Store in an airtight container in the pantry for up to a week.
Recipe FAQs:
They are not. These biscuits are made with plain flour which is required to bind the biscuits together with the high butter content. I would recommend finding a specific gluten free recipe to make in stead of trying to substitute these ingredients for gluten free alternatives.
You sure can, perhaps something like a Smartie, sprinkles or chocolate drop. Or you can just not put anything on the top, they are still delicious with just the chocolate icing.
Storage:
Store in an airtight container in the pantry for up to a week.
Top tips:
You can make mini versions of these if you prefer and top with sprinkles instead of walnuts.
Related Recipes:
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Chocolate Cornflake Biscuits
Deliciously sweet biscuits made from cornflakes, butter, sugar, cocoa and flour and topped with a yummy chocolate icing and walnut garnish.
Ingredients
- 220g butter, softened
- ½ cup sugar
- 1 ¼ cup flour
- ⅓ cup cocoa
- 3 cups cornflakes
Icing
- 1 ½ cups icing sugar
- 2 Tbsp cocoa
- 35g butter, softened
- 1-2 Tbsp boiling water
- 14 walnut halves, optional
Instructions
- Preheat the oven to 170°C fan bake. Line a large tray with baking paper.
- Add the butter and sugar to the bowl of a stand mixer, cream until light and fluffy.
- Sift in the flour and cocoa and mix until combined. Add the cornflakes and mix again until well combined.
- Roll the mixture into balls, place on the tray then flatten with your hand. Bake for 15 minutes. Remove from the oven and allow to cool.
- Icing: Add the icing sugar, cocoa and softened butter to the bowl of a stand mixer. Add boiling water as needed to loosen the mixture. Beat until well combined and thick.
- Spread the icing over the cooled biscuits, then top with optional walnut halves.
- Store in an airtight container in the pantry for up to a week.
Notes
- You can make mini versions of these if you prefer and top with sprinkles instead of walnuts.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 39mgSodium: 162mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 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
Ruth says
Are you able to make these in the air fryer? My oven is out of action and I’m craving some baking!!
VJ cooks says
I believe it's possible, but I've never tried it myself sorry!
Bez says
Can you swap the butter out for oil? Or use a non-dairy butter/margarine? For someone with a dairy allergy.
VJ cooks says
Hi Bez, the butter needs to be soft to cream together with the sugar therefore oil wouldn't be suitable. I think a non-dairy spread should work, but I haven't tested it with this recipe sorry.
Ivy says
I love substituting the cornflakes for just right cereal , it makes a yummy surprise with a few added raisins and apricot pieces in the afghans. Your recipes are always my go too! Simple delicious and always a winning recipie that gets raving feedback from satisfied family members.
VJ cooks says
Oh thanks Ivy! And what a great idea using Just Right.
Carolyn says
Hi there VJ.
I made your choc cornflake biscuits and they were really good except I felt they needed some vanilla to add some flavour so next time I'll try that, I had family here on a taste test for your biscuits I made and they all got the thumbs up so thanks for your lovely and easy recipes VJ. My Mum used to bake when I was small and the recipe books seemed so COMPLICATED! with so many instructions so when I see yours it makes baking worthwhile.
VJ cooks says
Oh that's great, thanks for the feedback Carolyn.
Carolyn says
Hi VJ I'm going to try this recipe soon in a sponge roll tin and make it like a slice I think it should work. It's such an easy recipe
Fiona Ryan says
I'm curious about how this went if you tried it?