NZ Woman's Weekly

The best afghans

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Ready in 40 minutes, makes 13 biscuits.

This mix makes 650g of dough, which we formed into 50g biscuits.

  • 250g butter, softened
  • 1/3 cup sugar
  • 1 cup desiccated coconut
  • 1 tsp vanilla essence
  • 1 1/2 cups flour
  • 2 tbsp cocoa
  • 1 1/2 cups cornflakes

1. Preheat the oven to 180ºC.

2. Cream the butter and sugar together. Add the coconut and vanilla essence.

3. Sift the four and cocoa and add to the bowl.

4. Mix well and add the cornflakes. Lightly blend.

5. Place spoonfuls of the mixture on a lightly greased baking tray, allowing room for them to spread.

6. Bake for 20 minutes.

7. Allow to cool then spread with chocolate icing.


  • 2 cups icing sugar
  • 1 tbsp cocoa
  • 1 tbsp butter, softened
  • 3 tbsp boiling water
  • 1/4 tsp vanilla essence
  • 13 walnut halves
    • Sift sugar and cocoa into a bowl. Add butter, then water and vanilla. Beat to a spreadable consistency. Once iced, top biscuits with a walnut half.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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One Response to “The best afghans”

  1. Lily Nov 12 2012, 10:17am

    Im not too sure didnt really work out well for me, I think needs more coco, but next time will use wodden spoon, instead of a fork to mix….but will keep trying its fun. Still yum.

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