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.
Recipe by Play With Food at https://www.playwithfood.com.au/afghan-biscuit/