Coffee Scroll Biscuits

Step 1

First up, place your butter, brown sugar, vanilla and spices (cinnamon, allspice and nutmeg) into a mixing bowl and beat on medium-high until light and fluffy. Note: An electric mixer such as a KitchenAid with a dough hook works best for this, but you can use a wooden spoon if necessary!

Step 2

Next add the whisked egg and switch the mixer to low to mix it through nicely.

Step 3

Now add flour and baking powder, and continue to mix on low as the dry ingredients fold into the mixture, scraping the edges as you go.

Step 4

Add currants and fold them in, then remove from the bowl from your mixer. Wrap in cling film and place in fridge for 30 mins.

Step 5

Preheat oven to 160°C.

Step 6

Roll out the dough onto baking paper until it's ½ cm / ¼ inch thick and cut out circles around 5-6 cm / 2 ¼ inches wide.

Step 7

To add the spirals, use smaller circles such as the tops of small jars to slightly indent the biscuits. Coat the tops of your jars with flour first so they won't stick to the biscuits.

Step 8

Transfer biscuits on a tray lined with baking paper, and bake in the oven for approximately 15 minutes or until golden brown. Allow the biscuits to cool completely before icing.

Step 9

Melt your chocolate buds in a bowl in the microwave in short 30 second bursts, stirring in between, until melted.

Step 10

Add 3-6 drops of red food dye, then mix together.

Step 11

Pipe or spoon onto cooled biscuits in small circles, without going to the edge. Make the circles as small or big as you like!