Classic Afghans


Afghans have always been a favourite cookie recipe of mine, but have never really been a cookie that I have baked, rather I have just stolen them off friends when they did baking. This Chelsea Sugar recipe was therefore the first afghan recipe I have tried, and after baking this I do not really think I will need to find a another recipe for afghans.

This is based off the Chelsea Sugar recipe.


  • 250g butter, softened
  • 1/2 c caster sugar
  • 1 t vanilla essence
  • 1 1/4 c plain flour
  • 1/4 c cocoa
  • 1 1/2 c cornflakes
  • 1 1/2 c icing sugar
  • 50 g butter, melted
  • 1-2 T boiling water
  • 1 T cocoa
  • Walnut halves


1  Preheat oven to 180C.

2  Beat butter, sugar and vanilla until light and fluffy.

3  Sift in the flour and first portion of cocoa, add the cornflakes then stir thoroughly. Make sure to bash/crumble up the cornflakes a little bit or you may end up with biscuits that struggle to stick together. Stir until the mixture is combined.


4  Roll into balls, then place on baking tray and flatten. Bake for 15-20 minutes or until they spring back after being gently touched.


5  Leave to cool for 30 minutes on a wire rack.

6  To make icing combine, second portion of cocoa, melted butter, icing sugar and boiling water. If too dry add a teaspoon of water at a time.


7  Ice cookies, then place a walnut half in the soft icing. Leave to set for 5-10 minutes.