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.
If your measurements of each ingredient were spot on, then the only thing it could have possibly been was the nut butter you used. If the nut butter was too oily or watery, this most likely would have caused a sloppy batter.
If you come across an issue like this again, it’s best to keep adding the dry ingredients until you get the desired texture before baking.
I made a double recipe, the end product was sloppy so I added a lot more almond flour which was still wetter than it should have been. I put them into 24 lots and baked them for 15 mins. They were cooked but crumbled on being picked up. Had to throw them out.
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