Dark Chocolate & Walnut Afghan Cookies


Afghan cookies are a New Zealand classic treat. As I’m travelling around New Zealand at the moment, it would be rude not to eat like a local. Traditionally Afghan cookies are made with crumbled corn flakes. As I am not a major fan of corn flakes, I have substituted them for chopped walnuts. I think grated fresh or crystallized ginger would also be great additions to these cookies.

Don’t worry if the cookie mixture becomes quite dry when mixing. Simply mould the dough into a big ball and create cookie portions with your hands.

The cookies will keep fresh in a airtight container or bag for at least 4 days.

Makes 12 cookies.20170619_135409-01

  • 250g butter, softened
  • 65g caster sugar
  • 1 tsp vanilla essence
  • 50g walnuts, chopped
  • 200g dessicated coconut
  • 2 tbsp good quality cocoa powder
  • 300g plain flour
  • 50g dark chocolate
  • 1 tsp coconut oil
  • 12 whole walnuts for decorating
  1. Preheat an oven to 180°C and grease a baking tray with a little coconut oil.
  2. Cream the butter and sugar together with an electric beater.
  3. Add the vanilla essence, chopped walnuts and coconut.
  4. Sift in the cocoa and flour and mix well together.
  5. Place tablespoonfuls of the cookie dough on the prepared baking tray. Flatten each cookie with the back of a spoon and bake in the oven for 20 minutes.
  6. Remove from the oven and allow to cool on a wire rack.
  7. For the cookie icing: melt the dark chocolate in a heatproof bowl over a simmering pan of water. Once melted, stir in the coconut oil until glossy.
  8. Spoon the chocolate over each cookie and add a whole walnut to finish.



Easter Chocolate Biscuit Bunny


Happy Easter and what better way to say it than with a chocolate bunny! No need for any messing with added sugars in the form of honey, maple or golden syrup with this simple recipe. Add or remove the orange zest and cranberries as you fancy but I personally think it’s adds a real richness. Biscuit cake is perfect for anytime of year just cut into any shape or number to act as a quick birthday cake or simply just allow to set in a lined loaf tin, slice & enjoy!

  • 35g butter
  • 200ml milk
  • 200g dark chocolate
  • 300g broken biscuits (digestive, rich tea, goldgrain)
  • 200g chopped marshmallows
  • 2 tbsp hazelnuts, halved
  • 2 tbsp dried cranberries
  • zest of 1/2 an orange
  1. Line a large rectangle baking tray if cutting the biscuit cake into a shape, otherwise use a loaf tin or 20cm square tin.
  2. In a small saucepan over a low heat, melt the butter in the milk.
  3. Once the butter is fully melted, stir through and remove from the heat. Add the dark chocolate and allow to fully melt. 
  4. Place all the dry ingredients in a large mixing bowl, pour over the liquid mix once the chocolate is fully melted. 
  5. Stir well to combine and pour into the lined tin. Place in the fridge for 2 hours or in the freezer for 40-60 mins if in a hurry.
  6. To decorate: I used some leftover coconut cream with desiccated coconut to create the ears and tail. A whole almond acted as the eye with a raw coconut shard for the mouth.