Easy afghans


There have been a few random things I’ve craved so far this pregnancy – pineapple, Twisties (so weird!), doughnuts (so good!) and most recently, afghans. This baby certainly has eclectic taste – and a bit of a sweet tooth.

As today’s my first official day of maternity leave I thought I’d take some time to let you know that (1) I’m still alive!; (2) everything’s going well; and (3) share my go-to afghan recipe since it’s always at the top of my ‘to bake’ list at the moment.

One of the best things about afghans is how dead simple they are to make – in fact, they almost seem a little too easy!

The hardest part about them is working out the perfect length of time to bake them in your particular oven – too short and they’re doughy, too long and they’re crisp. Or maybe that’s just me being a bit fussy? After all, I like them soft with just a little bit of chew and barely any crunch… which means 13 min 30 sec is the perfect length of time to bake them in my house.

While walnuts are the traditional afghan topping, I love finishing them with a sprinkling of crushed freeze-dried raspberries. YUM. Pricey, yes – but one raspberry crumbles up enough to top around four afghans, so a little really goes go a long way.



Easy afghans 
Recipe adapted from Chelsea. Makes approx. 24 biscuits. 



  • 200g butter, softened and cubed
  • ½ cup caster sugar
  • 1 tsp vanilla essence
  • 1 ¼ cups flour, sifted
  • ¼ cup cocoa, sifted
  • 1 ½ cups cornflakes


  • 1 cup icing sugar, sifted
  • 1/3 cup cocoa, sifted
  • 1 Tbsp (15g) butter, softed
  • 2 Tbsp hot water



  1. Preheat oven to 180 degrees Celsius and line two baking trays.
  2. Place butter, sugar and vanilla in a large mixing bowl and cream until pale and fluffy.
  3. Add flour and cocoa. Mix until combined and dough begins to come together.
  4. Add cornflakes and mix until well incorporated, taking care not to over mix.
  5. Scoop heaped teaspoonfuls of mixture and roll into balls. Place on lined baking tray and flatten gently with back of teaspoon. Repeat until all mixture has been rolled.
  6. Place in oven and bake for 13-15 minutes or until just cooked. Allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.


  1. Once biscuits have cooled, combine all ingredients in a small bowl and mix until well combined.
  2. Add more hot water and / or icing sugar incrementally if required, until desired consistency is reached.
  3. Spread icing on cooled biscuits and top with crushed freeze-dried raspberries (or topping of your choice)

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