Coffee Scroll Biscuits


Coffee Scroll biscuits

Prep Time 10 minutes
Course Snacks & Sweets
Servings 18


  • 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


  • Beat softened butter and sugar.
  • Mix in vanilla then mix in egg white.
  • Fold in dry ingredients.
  • Fold in currants.
  • Cover the bowl and pop in the fridge to chill for about 30 minutes.
  • Preheat oven.
  • Roll dough onto a lightly floured board or between to sheets of baking paper. About 3mm- ish thick.
  • 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.
  • Bake for 12-14 minutes or until baked. Place on a cooling rack.
  • Pink chocolate top.
  • 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.
  • Store in a sealed container for up to a week.


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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