Infused with spices, these Coffee Scroll Biscuits are a remake of the classic biscuits from our childhood. The iconic swirls and pink icing circles are back, along with the spicy cinnamon taste right down to the very last currant. Be prepared to make a batch or two, these aren’t going to last.
These elusive biscuits started out as a heated discussion over a family dinner. What in the world were those biscuits called that had swirls, pink icing and currants? I still remember sitting on Nan’s countertop when I was about four and nibbling around the edges so I could eat the pink icing last. Anyone else do this, or am I just weird?
The conversation progressed with enthusiasm and frantic Google searches that finally resulted in a name – Coffee Scroll Biscuits. Which is interesting considering it has no coffee in the recipe, but we do know they go very well when eaten alongside or dipped straight into a nice hot mug of cappuccino.
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In this post, we’ll quickly go through:
- Where are Coffee Scroll Biscuits from?
- Arnotts Coffee Scroll Biscuits vs Homemade Coffee Scroll Biscuits?
- How do you achieve the swirls and the pink icing circles?
Where are Coffee Scroll Biscuits from?
We know Coffee Scroll Biscuits as the ULTIMATE 90’s biscuit. The exact start date is currently unknown, so if you had these in the 70’s or 80’s too – let us know!
From our own experience and scouring the internet, variations of these biscuits have been made by Arnotts, Nabisco and possibly Lanes.
They also stopped production of these amazing biccies over 20 years ago… now we feel old. That’s a long time to go without such an awesome treat. ????
We’re super thankful to have stumbled across Sweet Perfection Cakes recipe for them which we’ve adapted for you guys today!
Arnotts Coffee Scroll Biscuits vs Homemade Coffee Scroll Biscuits?
So how does the taste stack up against the originals you ask? Pretty close according to our taste testers! (Sorry we made you wait for the recipe! It’s herrreeee!)
We found the biggest differences from the original store-bought biscuits was the texture and the currants.
The texture isn’t as dry as store-bought – or maybe that’s just because we ate them straight out the oven!
Either way, not a big deal, just a noted difference. It also definitely pays to used the smallest, driest currants you can find – we only added in a few and they still swelled up and cracked the biscuits during baking with the amount of liquid left in them.
All in all, these homemade coffee scroll biscuits are a great replacement to fill your coffee scroll biscuit void. ???????? Especially as it doesn’t look like they’ll be back on shelves any time soon, and we’re not waiting another 20 years to find out!
Coffee Scroll Biscuits Recipe
Coffee Scroll Biscuits are a treat to make, bake and eat – all on a lazy Sunday afternoon. They’re also a great snack or perfect present to share with friends and family.
They freeze well, so you can make them ahead and always keep a batch handy.
We used our Kitchenaid mixer with the dough hook to whip up our batch, and that worked a treat. If you don’t have one, just use the ol’ wooden spoon and mixing bowl!
This recipe is quick and easy – the only part that takes time is allowing the dough to rest for 30 minutes in the fridge, and letting the biscuits cook in the oven for 15 minutes. We’d allow just over an hour to have these done and dusted.
How do you achieve the swirls and the pink icing circles?
For the swirls, we used the tops of small glass jars. Get creative and see if you can find something in the kitchen with the perfect sizes – you only need to make one or two indentations per biscuit.
The way to get the best pink icing circles is to use a spoon or piping bag to put the mixture on the biscuit, then carefully and lightly use the top of your (clean, unlicked ????) finger to spread the mixture out in small circles until you achieve the size of icing circle you want.
- 1 1/2 cups plain flour sifted
- 1/2 tsp baking powder
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1 egg lightly whisked
- 1/8 cup currants
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 150 g white melting chocolate buds
- 3 drops red food colouring
- 2 tbsp milk (for egg wash coating)
To make the Biscuit Mixture:
- First up, place your butter, brown sugar, vanilla and spices into a mixing bowl and beat on medium-high until light and fluffy. An electric mixer such as a Kitchenaid with a dough hook works best for this, but you can use a simple wooden spoon if necessary!
- Next add half of the whisked egg and switch the mixer to low to mix it through nicely. Set your remaining egg aside.
- Now add flour and baking powder, and continue to mix on low as the dry ingredients fold into the mixture, scraping the edges as you go.
- Add currents and fold them in, then remove from the bowl from your mixer, wrap in cling film and place in fridge for 30 mins.
To make the Biscuits:
- Preheat oven to 160°C. Roll out the dough to 1/2 cm thick and cut out circles around 5-6 cm wide.
- To add the spirals, use smaller circles such as the tops of small jars to slightly indent the biscuits. Coat the tops of your jars with flour first so they won't stick to the biscuits.
- (Optional) Baste tops of biscuits with remaining egg and milk for a shiny finish.
- Now place your biscuits on a tray lined with baking paper, and bake in the oven for approximately 15 minutes or until golden brown. Allow the biscuits to cool completely before icing.
For the Icing:
- Melt your chocolate buds in a bowl in the microwave in short 30 second bursts, stirring in between, until melted.
- Add 3 drops of red food colouring, then mix together.
- Pipe or spoon onto cooled biscuits in small circles, without going to the edge. Make the circles as small or big as you like!