Thank you to Kellie Stojcevski for this delicious looking recipe. I really love Coffee Scrolls but I haven’t seen them in the supermarket for years now. So I can’t wait to try this delicious homemade version.
Based on the recipe from Wandercooks.com
Homemade Coffee Scrolls
12
servings20
minutes15
minutes250
kcal1
hourSoft, sweet, and aromatic scrolls filled with coffee-flavored butter and sugar. Perfect for breakfast, brunch, or an indulgent snack with your morning coffee.
Keep the screen of your device on
Ingredients
1.5 cups Plain flour (sifted)
1/2 tsp Baking powder
1/2 cups Butter (softened)
1/2 cups Brown sugar
1 Egg, lightly whisked
1/8 cups Currants
1 tsp Vanilla extract
2 tsps Cinnamon
1/2 tsp Nutmeg
Icing
150 grams White chocolate buds
3 drops Red food colouring
Directions
- In a mixing bowl place butter, vanilla extract, brown sugar, cinnamon and nutmeg. Beat on medium-high until the mix becomes light and fluffy. Use an electric mixer or if you don’t have one, you can use a wooden spoon.
- In the same bowl, add 3/4 of the whisked egg and then mix on low. Add flour and baking powder and continue to mix.
- Add in the currants and fold into the mix then remove the bowl from the mixer, wrap it up with cling wrap and put in the fridge for 30 minutes.
- Preheat the oven to 160°C, line a tray with baking paper and remove the bowl from the fridge.
- Roll out dough to 1/2 cm thick and cut out circles 5cm wide.
- To create the spirals, use smaller circles to indent the biscuits.
- Using the leftover egg mix and milk, baste tops of the biscuits to make it shiny.
- Place biscuits on the tray and bake for 15 minutes or until golden brown.
- Microwave white chocolate buds in 30-second bursts. Stir in between until completely melted.
- Add 3 drops of red food colouring, mix.
- Pipe on to cooled biscuits in small circles like in the photo. Enjoy!
Is the oven temperature 160 c convection or 160 fan