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New Zealand Afghan Biscuits with Walnut

These New Zealand Afghan Biscuits with Walnut are crunchy on the outside, fudgy on the inside, topped with rich chocolate icing and walnuts for the perfect treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: New Zealand
Calories: 350
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 14 tablespoons 14 tablespoons butter, salted or unsalted, at room temperature (200 g)
  • 0.5 cup 1/2 cup granulated sugar (100 g)
  • 0.5 teaspoon 1/2 teaspoon vanilla extract
  • 1.5 cups 1 1/2 cups all-purpose flour (180 g)
  • 1/3 cup 1/3 cup unsweetened cocoa powder (30 g), sifted if lumpy
  • 0.5 teaspoon 1/2 teaspoon salt
  • 2 cups 2 cups cornflakes (70 g)
For the chocolate icing
  • 3 tablespoons 3 tablespoons butter, at room temperature (45 g)
  • 1.5 cups 1 1/2 cups powdered sugar (190 g), sifted if lumpy
  • 3 tablespoons 3 tablespoons unsweetened cocoa powder (20 g), sifted if lumpy
  • 2 tablespoons 2 tablespoons boiling water (25 to 30 g)
  • 12 pieces 12 walnut halves, for topping

Method
 

Preparation
  1. Heat the oven to 350°F and line one or two baking sheets with parchment paper.
  2. Cream the butter and sugar until the mixture looks light and fluffy. Then mix in the vanilla.
  3. Add the flour, cocoa powder, and salt, and stir until the dough starts to come together.
  4. Fold in the cornflakes gently so they stay mostly crunchy.
  5. Scoop portions of about 2 tablespoons each onto the baking sheets, roll into balls, then flatten slightly.
  6. Bake for 12 to 15 minutes, or until the edges are set. Cool on the tray for 5 to 10 minutes before transferring to a rack.
Icing
  1. Combine the butter, powdered sugar, and cocoa powder in a bowl. Add the boiling water and mix until the icing is smooth and spreadable.
  2. Spoon the icing over each cooled biscuit, smooth it with an offset spatula, and press a walnut half on top.
  3. Let the icing set before serving or storing.
Storage
  1. Once the icing has set, place the biscuits in an airtight container. They keep well at room temperature for 3 to 4 days or in the fridge for a fudgier texture.

Notes

These biscuits are great for sharing at gatherings, and they can be frozen for up to 2 months. They pair well with tea, coffee, and simple fruit salads.