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Crunchy Afghan Biscuits

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Crunchy Afghan Biscuits is a traditional New Zealand biscuit with a high proportion of butter, relatively low sugar, and no leavening (rising agent) giving it a soft, dense, and rich texture, with crunchiness from the cornflakes.


  • 200 g butter
  • Half cup castor sugar
  • 360ml plain flour
  • 2 cups cornflakes
  • 25 ml of cocoa powder
  • Add chopped walnut and hazelnuts
Crunchy Afghan Biscuits


  1. Preheat oven to 180 C / Gas 4. Grease a baking tray.
  2. Cream together the butter and sugar until light and fluffy. Add the flour, cornflakes, and cocoa powder, and mix well.
  3. Divide the biscuit mixture evenly into about 30 small balls and place them on the prepared baking tray.
  4. Pull up a little dough in the center like a turban.
  5. Bake in the oven for 15 minutes until firm. Transfer to a cooling rack.

Tip: Traditionally, Afghan biscuits are topped with melted chocolate and Hershey’s caramel toffee bites

Makes: 30 Afghan biscuits

Prepared, tried, and tested Feriel Sonday

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


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