Afghan Biscuit


For the cookie dough

  • 14 tablespoons unsalted butter softened
  • ¼ cup caster sugar
  • 1 teaspoon vanilla extract
  •  cup flour
  • 5 tablespoons cocoa powder 100% cocoa
  • 8 tablespoons coarsely crushed cornflakes or not

For the icing

  •  cup icing sugar
  • 4 tablespoons cocoa powder 100% cocoa
  • 2 tablespoons butter
  • 1 tablespoon boiling water or more

For the decor

  • 30 walnut kernels


Cookie dough

  1. Preheat the convection oven to 350 F for at least 15 minutes.
  2. Line a baking sheet with parchment paper.
  3. In the bowl of a stand mixer, beat butter, sugar and vanilla until light and fluffy.
  4. Sift the flour and cocoa powder, and add them.
  5. Finally, add the cornflakes and mix well until the mixture is homogeneous.
  6. Divide the dough into 30 pieces and roll them up.
  7. Place the balls, well-spaced, on the parchment paper.
  8. Press them lightly with the palm of the hand or a fork.
  9. Bake for 15 minutes.
  10. Wait 15 minutes before placing the cookies on a cooling rack and allow to cool completely before icing.


  1. Mix icing sugar and cocoa and sift them in a bowl.
  2. Add the butter and 1 tablespoon of boiling water at a time mix well, adding more hot water if necessary until the icing can be spread.
  3. Place a teaspoon of icing on each cookie and garnish with a walnut kernel.

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