Corner Café

December 9, 2008


Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: , , ,


I have no idea why these chocolate cornflake biscuits are called Afghans, but they are delicious old-fashioned biscuits from Australia and New Zealand. Nowadays the non-chocolate versions of the cornflake biscuits are more commonly seen, but I think this old-fashioned chocolate version is much more delicious!

Makes approx. 20 biscuits

Biscuit Dough:
115g (4 oz) butter, softened
55g (2 oz) caster sugar
1 teaspoon vanilla extract
115g (4 oz) plain flour
1 teaspoon baking powder
1 tablespoon (1/4 oz) cocoa powder
55g (2 oz, or about 1 1/2 cups) cornflakes, lightly crushed

Pink Glacé Icing:
115g (4 oz) pure icing sugar
20ml (1 tablespoon) warm water, adjust as necessary
strawberry paste, or pink food colouring

toasted walnut halves to decorate (optional)

patty paper cups
Biscuit Dough:
1. Preheat oven to 180°C. Lightly crush the cornflakes with your hand. Sift flour, baking powder and cocoa together.
2. Cream the butter and sugar until lioght and fluffy. Beat in vanilla.
3. Mix in the flour mixture until combined. Stir in the cornflakes.


4. Place heaped teaspoons of the mixture into paper cups placed on a baking tray, or straight onto greased baking tray if you don’t want to use paper cups. Squeeze the mixture together lightly if necessary as the mixture may feel a little crumbly at this stage but holds together when baked.


5. Bake for 15 minutes, or until the tops just begin to brown – do not overbake. Remove from tray while warm and let cool on wire rack. Ice when cold. Decorate the top of each biscuit with walnut if desired.


Pink Glacé Icing:
Slowly add warm water to icing sugar and stir until the icing is glossy and thick enough to coat back of spoon. Stir in a little strawberry paste, or pink food colouring to colour the icing. Spoon a little dab of glacé icing onto each biscuit. If the icing is too runny, put it in the refrigerator to chill for a few minutes to harden slightly before using.


Taste: Shortbready biscuits with a cornflake crunch
Consume: Best within 1 week
Storage: Store in airtight container
Recipe References: ‘Afghans / Yum Yums’ recipe by Australian food writer, Maureen Simpson


  1. sd

    these colorful papercups are so pretty. are they readily available in your supermarkets?

    Comment by lily ng — December 9, 2008 @ 2:20 am | Reply

  2. Lily,
    Yes, they are easily found in most supermarkets, in fact they are usually the only ones available.

    Comment by SeaDragon — December 12, 2008 @ 7:09 am | Reply

  3. sd

    Thanks, will ask my friend to get me some when he is coming to visit in march 09.

    Comment by lily ng — December 19, 2008 @ 2:12 am | Reply

  4. Happy New YEar to you SD,

    Haven’t been a vivid reader for blog last year as I am very much affected by my health. Just had an operation to remove fragement on my slipped disc.

    Hopefully this year will be a more active year for me in terms of baking.

    Take care

    Comment by Edith — January 6, 2009 @ 8:15 pm | Reply

  5. Edith,
    Happy New Year to you too.

    Sorry to hear of your slipped disc problem, I know it is painful as I know someone who had it too a few years ago. Here’s wishing you 2009 brings you good health and can enjoy more baking.

    Comment by SeaDragon — January 8, 2009 @ 10:40 pm | Reply

  6. THanks SD. I am now torn between to bake for CNY or to bed rest. Seeing all your goodies makes me drool even more.

    Comment by Edith — January 13, 2009 @ 6:01 pm | Reply

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