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Afghan cookie from New Zealand

Posted by on 24 May, 2014
afghan resultaat klein

Afghan cookie from New Zealand

There are many stories about the origin of the name of the popular Afghan cookie from New Zealand. Nobody seems to know exactly where it comes from. The most wide spread version is that the cookie resembles a dark Afghan face, the icing looks like hair and the walnut topping represents a turban. Most New Zealanders swear by the recipe from ‘Edmonds Cookery Book’: a New Zealand cookery book that was published first in 1908 by the baking powder brand ‘Edmonds’. It is considered to be the standard traditional New Zealand cookbook  and can still be found in almost every New Zealand kitchen. This recipe for the Afghan cookie from New Zealand is much like that from ‘Edmonds Cookery Book’ and makes for a dense chocolatey cookie with a crunchy bite.


Afghan cookie from New Zealand

for about 25 cookies

ingredienten afghan

all the ingredients

125 grams soft unsalted butter
75 grams sugar
½ teaspoon vanilla essence
pinch of salt
125 grams flour
20 grams unsweetened cocoa powder
50 grams cornflakes
100 milliliters double cream
100 grams dark chocolate
10 grams butter
about 25 walnut halves






suiker, boter en vanille afghan

butter, sugar and vanilla essence


With an electric mixer beat the butter with the sugar, the vanilla essence and the salt for about 3 minutes until light and creamy.




meel, cacao en botermengsel afghan

mix with flour and cocoa powder



Beat in the flour and the cocoa powder.







deeg gemengd Afghan

knead in crushed cornflakes


Crush the cornflakes slightly and knead into the dough.







balletjes vormen Afghan

form little balls


Preheat the oven to 180°C/350°F. Take about 15 grams of the dough and form little balls. Place them on a cookie sheet covered with baking paper.

Bake the Afghan cookies for 15-20 minutes in the middle of the oven. Take out of the oven and leave to cool completely.





glazuur in pannetje

chocolate, butter and cream


Bring the cream to the boil in a little saucepan. Turn off the heat and stir in the chocolate and the butter. Stir into a smooth icing





decoreren glazuur afghan

top with icing and a walnut half


Spoon some icing on the cookies and top with a walnut half.  Leave to cool and set.


This post is also available in: Dutch

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