Coffee Scroll Biscuits

 

Coffee Scroll biscuits

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Prep Time 10 minutes
Servings: 18
Course: Snacks & Sweets
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Cup Plain flour
  • 1 Teaspoon Baking powder
  • 1/2 Cup Butter
  • 1/2 Cup Packed brown sugar
  • 1 Egg white
  • 1 Teaspoon Vanilla
  • 1/4 Cup Currants (or chopped sultanas)
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon All spice
  • 1/2 Teaspoon Nutmeg
  • Pink chocolate top
  • 100 Grams White chocolate melts
  • Pink food colouring

Method
 

  1. Beat softened butter and sugar.
  2. Mix in vanilla then mix in egg white.
  3. Fold in dry ingredients.
  4. Fold in currants.
  5. Cover the bowl and pop in the fridge to chill for about 30 minutes.
  6. Preheat oven.
  7. Roll dough onto a lightly floured board or between to sheets of baking paper. About 3mm- ish thick.
  8. Using a circle cutter cut the rounds and place on a baking tray. To get the scroll effect lightly indent the top with a smaller round cutter or another smaller round item to give the 'scrolled' effect.
  9. Bake for 12-14 minutes or until baked. Place on a cooling rack.
  10. Pink chocolate top.
  11. Melt chocolate in microwave in small 75% boosts being careful not to over do it.
    Pop a touch of the food colouring into the chocolate and mix until you're happy with the colour. Dab and spread onto each biscuit.
  12. Store in a sealed container for up to a week.

Notes

I divide the dough in 2 and freeze half for another time.
Yes you can pop normal pink icing on top but the white
chocolate is what makes these biscuits perfect.

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