Afghan Biscuits

Basically a cornflake biscuit/cookie

Afghan Biscuits

Cook Time 12 minutes
Total Time 12 minutes
Course Snacks & Sweets
Servings 28 Biscuits


  • 200 grams Unsalted butter
  • 1/2 cup Brown sugar
  • 1 cup Plain flour
  • 1/4 cup Self raising flour
  • 1/4 cup Cocoa powder
  • 2 cups Cornflakes


  • Preheat oven to 170*C
  • Beat butter and sugar in a mixing bowl. Add sifted flours and cocoa and mix well.
  • Fold in cornflakes. I vaguely crushed half and left the other half whole.
  • Roll into balls placing on a lined baking tray. These biscuits do not spread much.
  • Place tray in for about 12-14 minutes or until baked. Cool on a wire rack. Store in an airtight container.


The above is the original recipe, it works. When making the pictured biscuits I misread and accidentally doubled it the cocoa amount  so I doubled the sugar amount to fix this, the biscuits still turned out great just a bit darker in colour.
I also used a margarine butter mix, I thought I had unsalted butter but apparently I didn't, the biscuits still worked well.
If you wanted to make them a chocolate cornflake biscuit work on your cocoa and sugar ratio or add choc chips.
They freeze well, 5 mins to defrost.

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