Gluten Free Afghan Biscuits with Cocoa Icing
Afghan biscuits are crunchy, cornflake-studded chocolate cookies topped with rich cocoa icing, traditionally beloved in Australian and New Zealand households. This gluten-free version maintains the signature texture and flavor while accommodating dietary needs. The biscuits combine softened butter, brown and white sugar creamed until pale, folded with cocoa-dusted gluten-free flour, xanthan gum, and crushed cornflakes for their distinctive crunch. The contrast between crispy cookie and smooth cocoa-butter icing creates an irresistible treat. Topped with optional walnuts, they're perfect for afternoon tea, lunchboxes, or casual entertaining. This adaptation uses quality gluten-free flour and xanthan gum to replicate the structure of traditional recipes, making them accessible to those avoiding gluten without compromising the beloved biscuit everyone knows.
Ingredients
- 14 tbsp butter, softened
- ⅓ cups brown sugar
- ⅓ cups white sugar
- 1 teaspoon vanilla extract or vanilla paste
- 1 large egg, at room temperature
- 2 cups gluten free flour
- 1 teaspoon xanthan gum
- 7 tbsp cocoa powder
- 2 ¾ oz gluten free cornflakes
- 1 ½ cups powdered sugar
- 3 ½ tbsp cocoa powder
- 1 ¾ tbsp butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 12 walnuts, to decorate(optional)
Instructions
- 1
Heat oven to 350°F and line two baking trays with non-stick baking paper.
- 2
Beat softened butter with brown sugar, white sugar, and vanilla until creamy and pale. Scrape bowl sides.
- 3
Add egg and mix on low speed until combined.
- 4
Sift in gluten-free flour, xanthan gum, and cocoa powder in up to two additions, mixing slowly to combine.
- 5
Mix in cornflakes until well distributed throughout, stirring to the bottom of the bowl.
- 6
Place dollops of dough on prepared trays with space for spreading. Use approximately 1/4 cup dough for 12 large biscuits, or heaped tablespoonfuls for around 18 smaller biscuits.
- 7
Bake for 12-15 minutes until edges just start to darken. Cool on trays for 5 minutes, then transfer to cooling rack.
- 8
Sift powdered sugar and cocoa together. Mix in melted butter and water a tablespoon at a time until spreadable consistency.
- 9
If icing becomes too runny, add more sifted powdered sugar. Spread icing onto cooled biscuits and allow to set.
- 10
Top with walnut if desired. Store in airtight container at room temperature.
Tips
Cornflakes provide the signature crunch and structure. Don't over-mix the dough once cornflakes are added, as this can break them down and reduce the textural contrast that defines Afghan biscuits.
Room temperature egg incorporates more smoothly into the creamed butter and sugar. Cold eggs can cause the mixture to separate slightly, affecting the final biscuit texture and rise.
Icing consistency is crucial. Add water gradually; thick icing won't spread smoothly, while too-thin icing slides off. Adjust by alternating water and sifted icing sugar in small increments.
Good to Know
Airtight container at room temperature for up to 5 days. Biscuits soften slightly over time but remain pleasant.
Dough can be refrigerated for up to 2 days before baking. Bake fresh as needed, or bake all biscuits and store finished product.
Afternoon tea, lunchboxes, with coffee or milk as a casual dessert or treat.
Common Mistakes
Over-mix the dough after adding cornflakes to avoid breaking down the flakes and losing the signature crunch.
Add water to icing gradually to avoid making it too thin and unable to stay on the biscuits.
Bake until just starting to darken at edges to avoid overbaking and creating hard, dry biscuits.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze Afghan biscuits?
Yes. Cool completely, layer between parchment paper, and freeze in an airtight container for up to 3 months. Thaw at room temperature for 30 minutes. Icing may need re-setting after thawing.
What if I don't have xanthan gum?
Use psyllium husk (1:1 ratio) or cornstarch (reduce to 3/4 teaspoon). Both help bind and prevent crumbling, though texture may shift slightly. Some gluten-free flours contain xanthan already; check packaging.
Can I make these without walnuts or with a different nut?
Yes. Walnuts are optional decoration. Substitute pecans, almonds, or hazelnuts at the same amount. You can also skip nuts entirely or use a crushed nut-free alternative like toasted seeds.