Afghan Biscuits (Dairy Free)

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.

Makes 26 Biscuits



250g plant based Nuttelex

1/4 cup brown sugar

1/4 cup white sugar

1 tsp vanilla essence

225g plain flour - sifted

1/4 cup cocoa- sifted

2 cups cornflakes

Topping with Choc Icing

1 cup icing sugar -sifted

2 tbsp cocoa powder

2 tbsp plant based Nuttelex

2 tbsp boiling water from kettle



kitchen scales


stand or hand mixer

medium and small bowls

teaspoon to scoop out mixture

2 large oven baking trays

baking paper

baking rack to cool biscuits


To Make the Biscuit Base

1Preheat oven to 160C fan-forced or 180C conventional oven and then line your trays with baking paper & set aside.

2In a medium bowl use a Stand or Hand Mixer to cream the Nuttelex, sugars & vanilla. Once light & fluffy add the sifted cocoa and sifted flour and fold it through with a spatula. Next fold in the cornflakes.

3Use spoon to scoop out mixture and roll into 25 gram sized balls. Place on try and flatten slightly with the back of the spoon. Repeat leaving a gap between the biscuits to allow for spreading during baking process.

4Bake for 15 minutes turning the tray back-to-front at the 7.5 minute mark- to ensure even baking.

5Remove biscuits from oven, place on a baking rack to cool completely before icing.

To Make the Chocolate top Icing

1In a small bowl combine all ingredients (excluding walnuts) and mix to form a smooth paste.

2Smear each biscuit with a teaspoon of icing.

3Top with a piece of walnut.