Gluten-free afghans

Love afghans? This gluten-free afghans recipe is sure to be a hit with everyone - dietary requirements or not. This classic biscuit is perfect for filling the tins

  • 10 mins preparation
  • 20 mins cooking
  • Makes 18
  • Print
This recipe first appeared in Food magazine issue 57.
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  • 180 gram butter, softened
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla essence
  • 1 1/2 cup Orgran All Purpose Plain Gluten-Free Flour, sifted
  • 3 tablespoon cocoa, sifted
  • 1/2 teaspoon baking powder
  • 2 cup corn flakes, roughly broken into smaller pieces
  • 70 gram whole walnuts
  • 3 tablespoon butter, melted
  • 3 tablespoon cocoa, sifted
  • 1 1/2 cup icing sugar, sifted
  • 1/2 teaspoon vanilla essence
  • 1-2 tablespoons warm water (optional)


  • 1
    Preheat the oven to 180°C. Line a baking tray with baking paper.
  • 2
    Cream the butter, sugar and vanilla essence with an electric beater until the mixture is light and fluffy.
  • 3
    Sift over the flour, cocoa and baking powder. Add the corn flakes and mix until combined.
  • 4
    Place tablespoons of the mixture onto the prepared tray. Flatten slightly with your fingers. Bake in the preheated oven for 20 minutes.
  • 5
    Leave the afghans to cool on the tray, as they may crumble if they are removed while still hot.
  • 6
    To make the icing, place the butter, cocoa, icing sugar and vanilla essence into a bowl. Mix until combined. If the icing is a little stiff, add the water a little at a time until the correct consistency is achieved. The icing should be quite thick.
  • 7
    Place a teaspoonful of the icing on top of each biscuit and press a walnut into the icing.