Coffee Scroll Biscuit Recipe

 

This recipe is based off of an Arnotts Classic from back in the day. 

They are soo addictive! 

Makes 21

Ingredients: 

130g Unsalted Butter softened 
90g Dark Brown Sugar 
190g Plain Flour
1/2 tsp Baking Powder
2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
2 tsp Instant Coffee - optional 
1 tsp Vanilla Paste
40g Currants, Sultanas or Cranberries

Topping

White Chocolate melted
Oil Based Colour - optional

Note:

·         Can be frozen either before or after baking. But don’t freeze with the chocolate.

Method:

·  Preheat oven to 160c fan forced.

·  Add the coffee to a small bowl and using the bottom of a glass crush it to a fine powder.

·   Add everything, minus the currants into a mixing bowl and using the paddle attachment,
mix until well combined. You may need to mix it by hand for it to come together into a ball.

·  Add in the currants and mix till well incorporated.

·  Measure out 20g of dough, roll into a ball, place onto a lined baking tray and flatten.

·  Using a small circle cutter indent the biscuits. This is completely optional and is only to give the “scroll” illusion.

·  Bake for 15 minutes.

·  Allow to completely cool before topping with melted chocolate.