Recipe: Gluten-free afghans

Chef Terence Austin is committed to ensuring older people get great food and the variety they deserve. His recipes are also sure to delight all ages – what grandchild can turn down a classic Kiwi afghan biscuit? This version of the home-baking staple has the added advantage of being gluten-free.


180g butter (or margarine)

½ cup caster sugar

1½ cups gluten-free flour

¼ cup cocoa

½ tsp baking powder

2 cups gluten-free cornflakes


chocolate icing or melted chocolate



1/ Preheat fan oven to 165deg.

2/ Cream the butter and caster sugar until light and the sugar is incorporated into the butter.

3/ Sift the gluten-free flour, cocoa and baking powder.

4/ Add the sifted dry ingredients to the butter mix.

5/ Fold in the gluten-free cornflakes.

6/ Roll the mixture into balls of about 25g and place on a tray with greaseproof paper. Pat down slightly with a fork.

6/ Bake for 10 minutes in a fan oven at 165deg.

7/ Let cool and then ice with chocolate icing or melted chocolate. Top with walnuts (check whether these were processed in a factory with gluten products).

Note: The butter can be replaced with margarine if a dairy-free option is preferred.

About Terence Austin

Terence Austin
Terence Austin is a London City and Guilds-trained executive chef and has owned restaurants and function centres in New Zealand. Eight years ago, a visit to his grandfather in a retirement village prompted him to move into the retirement sector with the aim of improving the food offering. He is now a consultant, helping facilities to improve their food and food service.

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