Afghan Cookies


Preparation info

  • Difficulty


  • Makes


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Arguably the most famous New Zealand cookie, this is the perfect combination of a chocolatey, crunchy, moreish cookie.

  • You can use the chocolate frosting instead of chocolate ganache if you prefer something a bit sweeter. Or you could try a white chocolate ganache instead of the dark – it’s really nice. Just replace the dark chocolate with good quality white chocolate chips.
  • These will keep in an airtight container for up to seven days.


  • 250 g butter, softened
  • 110 g caster sugar
  • 225 g plain flour
  • 50 g cocoa powder
  • 50 g cornflakes

For the Ganache

  • 150 g dark chocolate chips
  • 100 ml double cream
  • 20 g butter


Preheat the oven to 180°C (160°C fan). Grease and flour a large baking tray.

Beat the butter and sugar in a cake mixer on a high speed, stopping the mixer occasionally to scrape the mix off the sides of the bowl so it’s evenly mixed. You will know it’s ready when the mix is light in colour and fluffy. If you’re making this by hand, soften the butter in the microwave, then put it in a mixing bowl with the sugar and cream with a whisk. Sieve the flour and cocoa together and add to the bowl along with the cornflakes. Gently mix until the dough leaves the sides of the bowl and makes a big lump of soft cookie dough. If you’re not using a cake mixer, use your hands to fold in the dry ingredients.

Split the dough into nine equal balls and then shape into flattish cookies between your palms. Place on your prepared tray and bake for 15 minutes until the cookies begin to firm up. You will be able to twist them on the tray, but they will still be too soft to pick up. Leave them to cool and harden on the tray on a wire rack.

Place the chocolate, cream and butter in a heavy-bottomed pan and put over the lowest temperature possible. Keep stirring as everything melts together, then take off the heat as soon as you have a smooth ganache and keep stirring until it thickens. When the biscuits are completely cold, spoon a big dollop of the icing on top of each one. Make sure the ganache is cold and thick enough to spoon – otherwise it will slide straight off. Place a walnut half on top of each cookie, and leave to set.

Store in an airtight container or jar.