Infused with spices, these Coffee Scroll Biscuits are a remake of the classic cinnamon 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!
First up, place your butter, brown sugar, vanilla and spices (cinnamon, allspice and nutmeg) into a mixing bowl and beat on medium-high until light and fluffy. Note: An electric mixer such as a KitchenAid with a dough hook works best for this, but you can use a wooden spoon if necessary!
½ cup butter, ½ cup brown sugar, 1 tsp vanilla essence, 2 tsp cinnamon, ½ tsp allspice, ½ tsp nutmeg
Next add the whisked egg and switch the mixer to low to mix it through nicely.
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.
1 ½ cups plain flour / all purpose flour, ½ tsp baking powder
Add currants and fold them in, then remove from the bowl from your mixer. Wrap in cling film and place in fridge for 30 mins.
⅛ cup currants
To make the Biscuits:
Preheat oven to 160°C.
Roll out the dough onto baking paper until it's ½ cm / ¼ inch thick and cut out circles around 5-6 cm / 2 ¼ inches 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.
Transfer 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 White Chocolate Icing:
Melt your chocolate buds in a bowl in the microwave in short 30 second bursts, stirring in between, until melted.
½ cup white melting chocolate buds
Add 3-6 drops of red food dye, then mix together.
3-6 drops red food dye
Pipe or spoon onto cooled biscuits in small circles, without going to the edge. Make the circles as small or big as you like!
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.
If you want to set the chocolate icing quickly, pop the biscuits in the fridge for a couple of minutes.
Can you freeze coffee scroll biscuits? Yes, you can freeze freshly baked coffee scroll biscuits. Just make sure they are completely cooled before wrapping them in heavy duty foil or freezer bags. They'll last around 2-3 months in the freezer. Reheat individual biscuits in the microwave for around 10-30 seconds.
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.
Variations & Substitutes
For the spices: If you don't have all the spices, feel free to substitute with a pumpkin spice mix, or make up your own mix with your favourite flavour combinations.
For the currants: You can substitute these with sultanas, cranberries or raisins. Omit them if you're not a fan of dried fruit.
For the Red Food Dye: Feel free to use any colour for your food colouring. Or omit for an au naturel white chocolate finish!
Flour: You can try using self-raising flour if you don't have plain flour available. They may turn out a little softer, but will be a pretty close match!