We are put our own twist on New Zealand’s favourite Afghan Biscuit (Afghan Cookie).  We sweetened ours with dates and used cold-pressed cacao this week.  These cookies are topped with icing and a half-walnut.  However, to make them lunchbox friendly you wouldn’t add the walnut. We will be baked these live on our facebook page on Tuesday 18 Oct, 2016.

We have been inspired to jet across the ditch this week by the #teachthemtheworld challenge.  This week Bailee from the World and Kids took us through 5 facts about Waiheke Island.  My husband and I have been lucky enough to spend a glorious day on Waiheke Island (a short ferry ride away from Auckland CBD).  My food memories from the trip include lunching on a delicious lamb dish at a picturesque cellar door.  However, we cooked lemon myrtle lamb on the cooking show recently.  So, we decided to get our inspiration from another favourite food memory from NZ for me – the Afghan biscuit (cookie).

The use of Cornflakes is also in keeping with our current breakfast rut challenge.  What do you do with extra cereal?  We’re baking with ours!  Once we made ours (recipe below) – I found this recipe for Afghan Biscuits by Bel at Mum’s Take Five that looks delish too.

Ellie's Cooking Show: Episode 13: NZ's Fave Afghan Biscuit
Prep time
Cook time
Total time
Egg free Afghan Cookie (biscuit) recipe. Could be dairy free if you substitute the butter for a dairy-free spread.
Recipe type: Snack
Cuisine: New Zealand
Serves: 12
  • 120g butter, softened
  • 20 dates, pre-soaked in water
  • 1½ cups flour
  • 3 tablespoons cacao
  • ½ teaspoon baking power
  • 2 cups Cornflakes, broken up into small bits
  • 2 tablespoons water
  • 2 tablespoons caster sugar
  • 1 tbsp butter
  • ⅔cup icing sugar
  • 1 tbsp cacao
  • walnut halves
  1. Preheat oven to 180oC (moderate oven).
  2. In a food processor, combine the butter, dates, flour, cacoa, baking powder.
  3. Fold through the Cornflakes and knead into a ball of dough.
  4. Form into small balls and flatten with a fork. They will only spread slightly so leave about 1 cm between each cookie. Make to the size that suits your family - we are making largish cookies and should yield 12 from the batch.
  5. Whilst baking for 14 minutes, start to make the icing by melting the water, caster sugar and butter in a saucepan. Sift the cacao and icing sugar together into a bowl.
  6. Pour this syrup onto the cacao and icing sugar mixture and whisk continously to prevent lumps from forming.
  7. Once biscuits are out of the oven and cooled, add the icing and top with a walnut half.

Hope to see your creations…. tag #elliescookingshow and me @playwithfood_au on instagram if you make these!

Simone, Ellie and Verity

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