Coffee Scroll Biscuits

I made these Coffee Scroll Biscuits today and posted them up on our Bake Club Facebook group page. They got such a huge response, I thought I just had to share the recipe. I made mine in the Thermomix but you can use a food processor of any kind.

I asked, “do you remember these?”  There was a resounding “YES” that came back. It seems like everyone loved these, along with my Mum.  I was thinking about her and my brother a few weeks back when these popped into my head.  I’ve wanted to make them ever since.

I don’t know if you can even buy them anymore.  I remember once – my brother thought it would be funny to open a pack, eat all the tops off and pop the pack back into the pantry.  LOL

I can still hear my Mum telling him off.  He was trying to tell her that they must have made a bad batch. Pfft, he was so funny.  I miss them both.  I’m sure they would have loved these coffee scrolls; they’re so much like the originals.

Update – We’ve had a load of people ask questions or thank us for this recipe. So we thought we’d share a little video from one of our Bake Club Online courses.

Coffee Scroll Biscuits

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becs-table.com.au

These coffee scroll biscuits are a copy of the Arnott's brand biscuits. You have to try them, you won't believe the taste and how easy they are to make.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Difficulty Easy

Course Afternoon Tea, Cookies, Morning Tea

Cuisine Australian

Servings 22

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Cookie sheets
• Thermomix or Food Processor

Ingredients

  

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For the Biscuits

• 190 g plain flour
• 3 teaspoons Bec's Sweet warming spice or 2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/2 teaspoon allspice
• 90 g brown sugar
• 5 g vanilla extract
• 1/2 teaspoons baking powder
• 130 g butter cold from the fridge cut into cubes
• 40 g currants

For the topping

• 100 g white chocolate – finely chopped or callets
• 1 – 2 drops gel pink or red food colouring

Instructions

 

For the cookies, Thermomix Method:

• Heat the oven to 160°c fan
• Weigh all the ingredients into the TM Bowl except the currants. MC in Set for 10 seconds/speed 6
• Add the currants and set on reverse speed 6 seconds/speed 5
• This mix will be crumbly don't add anything to it. Remove the mix from the bowl and knead a little in your hand to soften (if you've followed my instructions your butter will still really cold and for these cookies that's ideal). Watch the video if that helps. Portion into 20 g balls if you want them all the same size and press flat
• Using the round end of circle cutters gently press into the biscuits to make the spiral patters. Or find something around the house, small jar tops or shot glasses?
• Bake for 12 – 15 mins remove from the trays and allow to cool on cooling racks

For the topping

• Melt the chocolate in the microwave or over a bain-marie. I don’t use the TM here; it’s only 100 g of chocolate, you’ll lose most of that on the blades. I used my microwave. 30 seconds then 5-second bursts stirring in-between add your red gel when the texture is right and mix to combine, Use a tsp to apply dots of chocolate on top of your cookies. Allow to set.

For the Cookies, Food Processor Method:

• Heat the oven to 160°c fan
• Add all the ingredients to a food processor except the currants.
• Mix until everything is well combined. Remove from the food processor and knead in the currants
• Wrap in cling film and place in the fridge for 30 mins
• Then portion 20 g balls if you want them all the same size and press flat
• Using the round end of circle cutters gently press into the biscuits to make the spiral patters. Or find something around the house, small jar tops or shot glasses?
• Bake for 12 – 15 mins remove from the trays and allow to cool on cooling racks

For the topping

• Melt the chocolate in the microwave or over a bain-marie. I used my microwave. 30 seconds then 5-second bursts stirring in-between add your pink or red gel when the texture is right and mix to combine, Use a tsp to apply dots of chocolate on top of your cookies. Allow to set.

Video

Notes

Bec’s Tips:

I like to use cold butter when making these cookies because if the butter is too warm (and you’ve weighed out the cookies to 20g balls) they may spread in the oven. It’s a little pastry chef tip for using the TM.

The mix will be crumbly straight out of the Thermomix.  Trust me when I say it’s supposed to be like, it works better for these cookies.  Watch the video to see how I bring them together.

NOTE:

Many of the biscuit recipes on my blog were written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method may not be what’s in my  “Perfect Cookie Making Course”, we’ve tested this recipe in 3 separate bake club sessions by my students, and it works a treat.  However, If you’ve done my course, I suggest you download the recipe template and follow the instructions.  That method is much quicker and easier.  😉

Want to know more?

Would you like to learn how to make awesome cookies with your food processor or thermo appliance? Our Perfect Cookies 1 (or 2) Course will make you an expert. It’s online, quick, fun and easy.

Don’t have a Thermomix but want to know more?

If you don’t have a Thermomix and don’t know what all the fuss is about, why not jump in on one of my free Zoom Demos?

I run a few different kinds of free Zoom demonstrations; one is dedicated to demonatrating what the Thermomix can do, others dedicated to teaching tips and techniques, and getting the best from an existing Thermomix.

We have 4 free Zoom demos to choose from.