Chocolate Afghans


Try our version of this cruelty-free Kiwi classic.


Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper.

Cream the margarine and sugar until light and fluffy. Sift in the flour and cocoa powder and mix with a wooden spoon.

Gently fold in cornflakes and coconut. If the mixture is a little crumbly, add 1-4 tsp of water or maple syrup and mix.

Firmly press into small balls and flatten them slightly, placing them about 3 cm apart on the baking sheet.

Bake in the oven for ten to 15 minutes. Remove from oven and leave for 5 minutes before moving to a wire rack to cool.

Prepare the icing by combining the icing sugar and cocoa powder in a bowl. Gradually add water. Mix well until the mixture is free of lumps and of a creamy consistency. Add essence before final mix. Add more water, if necessary.

Spoon a little icing on each cookie and then decorate with a walnut before serving.


  • 200g margarine
  • 1/2 C caster sugar
  • 1 1/2 C plain flour
  • 3 Tbsp cocoa powder
  • 1 1/4 C cornflakes
  • 1/4 C dried coconut


  • 1 C icing sugar
  • 2 Tbsp cocoa powder
  • 3 Tbsp hot water
  • 3-4 drops of peppermint essence, optional
  • 1/4 C walnut halves