Afghan Biscuits

July 28, 2019

Now one of New Zealand's absolute classic biscuits can be enjoyed by even more people, with this totally dairy free recipe using Nuttelex and vegan chocolate. It's also another super easy  #WorldCupCrowdPleaserRecipe. Don't forget to tell us your fave recipe to be in the running for a $500 voucher from the official ALL BLACKS online store. See here for details



200 g Nuttelex

1/2 cup Castor sugar

1 tsp Vanilla essence

1 cups Plain flour

1/4 cup Cocoa

1 1/2 cups Cornflakes


100 g vegan chocolate (melted)

Walnuts for decoration



1Preheat oven to 180°C. (175°C if fan forced).

2Line a baking tray with baking paper.

3In a large bowl beat Nuttelex, sugar and vanilla until light and fluffy.

4Sift in the flour and cocoa, add the cornflakes then stir thoroughly until the mixture is combined.

5Place rounded spoonfuls onto a baking tray, gently press lightly with a fork.

6Bake for 15-20 minutes. Cool on a wire rack before icing.


1Melt chocolate in microwave.

2Spoon melted chocolate on top of cooled biscuits and decorate with half a walnut.