Gluten-free | Sugar-free | No added fat | Dairy-free
Makes: 12 biscuits
The Afghan biscuit is as kiwi as jandals and L&P. They're traditionally made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate frosting and a half walnut. These iconic bickies were a staple of my childhood growing up in New Zealand, and I can still remember leaving teeth marks in the chocolate frosting as I bit through the soft yet slightly crunchy (thanks to the cornflakes) biscuit.
The high butter content and the volume of refined sugar means I can no longer enjoy the traditional kind like my younger self once did. So, of course, I put my chef's hat on and my thinking cap and came up with a much healthier version.
My version of these iconic biscuits is gluten, sugar and dairy-free and has no added fats or oils. I even tracked down some healthy sugar and gluten-free cornflakes to give my biscuits their signature crunch!
Hints, Tips & Tricks
Track down some gluten and sugar-free cornflakes. You should be able to find a box in the health food aisle of your supermarket or a health food store.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
For the biscuit
- 175 g (6.1 oz) almond butter
- 50 g (1.7 oz) Pure as Inulin Powder
- 50 g (1.7 oz) raw cacao powder
- 50 g (1.7 oz) almond meal
- 60 ml (2 FL oz) water
- 30 g (1 oz) corn flakes (gluten and sugar-free variety)
Chocolate coconut frosting
- 60 g (2 oz) Sugar-free Vegan Dark Chocolate
- 3 tbsp light coconut milk
- 12 walnut pieces
- Preheat your oven to 170C (320F) on bake, and line a cookie tray or roasting tray with a piece of non-stick baking paper.
- Add the almond butter, inulin powder, raw cacao powder, almond meal and water to a small blender or food processor and blend until combined and the mixture comes together to form a soft dough.
- Add the cornflakes and stir the flakes through the biscuit dough.
- Roll the dough into 12 even-sized balls and place them on the tray, leaving a space between them. Slightly flatten each one with the back of a spoon. Place the tray in the oven and bake the biscuits for 15 minutes.
- Allow the biscuits to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.
- When the biscuits are cool, make the frosting by placing the chocolate and coconut milk in a small metal bowl over a pot of gently simmering water. Stir the chocolate and coconut milk with a spatula until smooth.
- Spoon a bit of frosting onto the top of each biscuit and top with a walnut piece.
- Store the biscuits in an airtight container in the fridge for up to 3 days.
We can’t wait for you to try them either :) Let us know how you get on.
All the best,
OMG! Anzac biscuits were a staple in my childhood. I haven’t had one for more than 30 years. Thank you for creating this recipe, I can’t wait to try it