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Homemade Coffee Scrolls

Homemade Coffee Scrolls

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.

Ingredients

  • 1.5 cups Plain Flour (sifted)
  • 1/2 tsp Baking Powder
  • 1/2 cup Butter (softened)
  • 1/2 cup Brown Sugar
  • 1 Egg, Lightly Whisked
  • 1/8 cup Currants
  • 1 tsp Vanilla Extract
  • 2 tsps Cinnamon
  • 1/2 tsp Nutmeg
  • Icing
  • 150 grams White Chocolate Buds
  • 3 drops Red Food Colouring

Nutrition Information

Qty per
160g serve
Qty per
100g
Energy 7312cal 4583cal
Protein 0g 0g
Fat (total) 160g 100g
 - saturated 31g 20g
Carbohydrate 0g 0g
 - sugars 0g 0g
Dietary Fibre 0g 0g
Sodium 0mg 0mg

Nutritional information does not include the following ingredients: White chocolate buds, Red food colouring

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Homemade Coffee Scrolls

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Preheat the oven to 160°C, line a tray with baking paper and remove the bowl from the fridge.

  5. Roll out dough to 1/2 cm thick and cut out circles 5cm wide.

  6. To create the spirals, use smaller circles to indent the biscuits.

  7. Using the leftover egg mix and milk, baste tops of the biscuits to make it shiny.

  8. Place biscuits on the tray and bake for 15 minutes or until golden brown.

  9. Microwave white chocolate buds in 30-second bursts. Stir in between until completely melted.

  10. Add 3 drops of red food colouring, mix.

  11. Pipe on to cooled biscuits in small circles like in the photo. Enjoy!

Homemade Coffee Scrolls - Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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