cinnamon biscuits

Infused with spices, these Coffee Scroll Biscuits are a remake of the classic cinnamon biscuits from our childhood. The iconic swirls and pink icing circles are back, along with the spicy cinnamon taste right down to the very last currant!

Coffee Scroll Biscuits

plain flour / all purpose flour (180 grams)

½ tsp baking powder

butter (120 grams, softened)

brown sugar (100 grams)

egg (lightly whisked)

currants

vanilla essence

cinnamon

allspice

nutmeg

chocolate buds (75 grams)

red food dye

Beat

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! 

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

Fold

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.

Rest

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.

To make the Biscuit Mixture:

Preheat

Roll out the dough onto baking paper until it&#39;s ½ cm / ¼ inch thick and cut out circles around 5-6 cm / 2 ¼ inches wide.

Spirals

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&#039;t stick to the biscuits.

Bake

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.

To make the Biscuits:

Melt

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

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

Decorate

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

For the White Chocolate Icing:

https://www.youtube.com/watch?v=nlu94dlbaqg

Infused with spices, these Coffee Scroll Biscuits are a remake of the classic cinnamon biscuits from our childhood. The iconic swirls and pink icing circles are back, along with the spicy cinnamon taste right down to the very last currant. 

Be prepared to make a batch or two, these coffee scrolls aren’t going to last. Pair your freshly baked cinnamon scrolls with coffee or tea for a delicious afternoon snack!

Coffee Scroll Biscuits are a treat to make, bake and eat – all on a lazy Sunday afternoon. They’re also a great snack or perfect present to share with friends and family and bring back those nostalgic memories of childhood. They freeze well, so you can make them ahead and always keep a batch handy.

The warming, aromatic blend of spices in these biscuits almost remind us of American pumpkin pie spices or gingerbread cookies.

RECIPE STEPS
00:00 - How to Make Coffee Scroll Biscuits
00:04 - Blend butter, sugar and spices
00:18 - Add half a whisked egg and mix
00:26 - Add half the all purpose flour at a time
00:42 - Add currants and mix through the dough
00:59 - After resting dough in fridge, roll out into flat circle
01:12 - Cut out dough circles
01:20 - (Optional) Press circle shape on top with small jar
01:40 - Bake for 15 mins until tops browned 
01:49 - Make the chocolate icing
02:06 - Make icing circles on top of each biscuit

GET THE FULL RECIPE 
https://www.wandercooks.com/coffee-scroll-biscuits/

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Coffee Scroll Biscuits

The most viewed cinnamon biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine