Afghan Biscuits are a delightful treat that combines a sweet, buttery base with the crunch of corn flakes and the richness of chocolate. The biscuits are perfect for snack time or as a sweet addition to any gathering, and they come together effortlessly, making them a must-try.
When making Afghan Biscuits, you can substitute butter with margarine if you’re looking for a dairy-free option. For those with nut allergies, feel free to skip the walnuts or use seeds like sunflower seeds for crunch. Quality ingredients, especially pure cocoa and fresh corn flakes, can significantly enhance the flavor, so choose wisely during your shopping trip.
Scones, Biscuits & Pastry
Afghan Biscuits Recipe
Ingredients
- 1 cup butter
- 1/2 cup sugar
- 1 1/4 cups flour
- 3 tablespoons cocoa
- 1 1/3 cups corn flakes, a little crushed
- 1/2 cup walnut halves
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together 1 cup of butter and 1/2 cup of sugar until light and fluffy, making sure everything is well combined.
- Sift in 1 1/4 cups of flour and 3 tablespoons of cocoa powder, folding gently to avoid overmixing.
- Next, fold in 1 1/3 cups of crushed corn flakes, ensuring they are evenly distributed throughout the dough.
- Prepare your baking sheet by spraying it with a bit of cooking spray or lightly greasing it.
- Using a teaspoon, drop dollops of the mixture onto the prepared baking sheet, giving them some space as they will spread slightly during baking.
- Bake in the preheated oven for about 10 minutes, or until lightly golden around the edges.
- Once baked, allow the biscuits to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- After cooling, frost each biscuit with chocolate frosting and adorn with a walnut half or an almond on top for that extra touch.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 1 of 3: