The Afghan biscuit is a crunchy, chocolatey Kiwi classic topped with smooth icing and a walnut.
If you grew up in New Zealand, chances are you’ve enjoyed an Afghan biscuit with a hot cuppa. This chocolatey, crunchy, walnut-topped delight has been a staple in Kiwi households for generations. But have you ever stopped to wonder where its name came from? Or why that signature walnut on top is so important? Let’s take a deep dive into the history, traditions, and triumphs of this much-loved Kiwi classic.
The Mystery Behind the Name
Despite its unmistakable place in New Zealand’s culinary landscape, no one really knows how the Afghan biscuit got its name. Some theories suggest the dark, rugged appearance of the biscuit resembles the mountainous terrain of Afghanistan. Others believe it could have been inspired by British colonial connections to the region in the early 20th century when the recipe likely originated. However, no definitive explanation exists, making it one of New Zealand’s most delicious mysteries.
The Walnut: A Non-Negotiable Tradition
No Afghan biscuit is complete without the signature walnut half sitting proudly on top. It’s more than just decoration—it provides a contrasting texture to the smooth chocolate icing and a slightly bitter, nutty depth that balances out the biscuit’s sweetness. Some say it adds a touch of elegance, making the humble Afghan feel a little more refined. While some bakers have experimented with other toppings over the years, the walnut remains a must-have for true traditionalists.
Crunch Factor: Cornflakes vs. Weet-Bix
One of the Afghan biscuit’s most distinctive features is its crunch, traditionally achieved with crushed cornflakes folded into the chocolate dough. The result is a crumbly yet crisp texture that sets it apart from other biscuits. However, some bakers have swapped out the cornflakes for crushed Weet-Bix, which creates a denser, more structured bite while still delivering that essential crunch. Whether you go the classic cornflake route or opt for Weet-Bix, both versions hold their own in the great Afghan biscuit debate.
Award-Winning Goodness
The Afghan biscuit isn’t just a household favourite—it’s a full-blown champion. At the Kurow Flower Show, this unassuming little treat waltzed in, stole the judges’ hearts, and waltzed out with first prize, probably without even breaking a sweat. And just when you thought it had peaked, it went ahead and bagged top honours at the Southland A&P Show too. Talk about a show-off!
A Biscuit That Stands the Test of Time
Despite its uncertain origins, the Afghan biscuit has firmly secured its place in New Zealand’s baking history. Whether you prefer yours with cornflakes or Weet-Bix, one thing remains certain: as long as that chocolate icing is thick and a walnut crowns the top, you’re in for a nostalgic, unbeatable treat.
Do you have a favourite way to make Afghans? Share your thoughts in the comments!
Also have you tried my insanely good chocolate icing? It’s fudge and amazing. Just as a different icing option. The one below is good too!
Kiwi Afghan Biscuit’s – ‘Award Winning’
Ingredients
Biscuit
- 200 grams butter softened
- ½ cup castor sugar 100 grams
- 1 tsp vanilla essence
- 1 ¼ cups plain flour 188 grams
- ¼ cup cocoa powder 20g
- ½ tsp of cornflour
- 1 ½ cups cornflakes or crushed Weetbix
Icing
- 1 ½ cups icing sugar (powdered sugar) 225g
- 1 Tbsp cocoa powder
- 1 Tbsp melted butter
- 2-3 Tbsp boiling water
- Walnut halves to decorate
Instructions
To make the Biscuits
- Preheat oven to 180°C bake.
- Prepare your baking trays with baking paper.
- Cream the sugar, butter and vanilla until light and fluffy.
- Sift in the flour, cocoa and cornflour. Blend until mostly combined, then add the cornflakes and mix well.
- Roll tablespoons or use a medium sized cookie scoop, of mixture into balls and place on prepared trays. Press down and lightly flatten with clean wet hand.
- Bake for 15 minutes, until biscuits are just firm to the touch.
- Leave on trays for 10 minutes, then transfer to a wire rack to cool completely.
To make the Icing
- Sift the icing sugar and cocoa into a bowl.
- Add the melted butter and 1 tablespoon boiling water at a time, mixing well and adding more hot water as required until icing is a smooth, spreadable consistency
- Top each cooled biscuit with a generous portion of chocolate icing and decorate with walnut halves.