Coffee Scroll Biscuits

OKAY! These are figgen delicious!!

This recipe is based on an Arnotts biscuit, that's now been discontinued :(

I remember eating them, however I can't remember what they were called or what they tasted like but I feel like this recipe is what they would taste like.

This is the second time this week I've made them, that's how I know something is going to be winner... when my family devour them!

Ingredients:

Makes 42 Makes 21

Unsalted Butter softened	260g	130g
Dark Brown Sugar	180g	90g
Plain Flour	380g	190g
Baking Powder	1 tsp	½ tsp
Cinnamon	4 tsp	2 tsp
Nutmeg	½ tsp	¼ tsp
Cloves	½ tsp	¼ tsp
Instant Coffee – optional	4 tsp	2 tsp
Vanilla Paste	2 tsp	1 tsp
Currants, Sultanas or    Cranberries	80g	40g

Topping

White Chocolate melted

Oil Bases Food Colour - optional

Method:

• Preheat oven to 160c

• Add the coffee to a small bowl and using the bottom of a glass crush it to a fine powder.

• Add everything, minus the currants into a mixing bowl and using the K attachment, mix until well combined. You may need to mix it by hand for it to come together into a ball.

• Add in the currants and mix till well incorporated.

• Measure out 20g of dough, roll into a ball, place onto a lined baking tray and flatten.

• Using a small circle cutter indent the biscuits. This is completely optional and is only to give the “scroll” illusion.

• Bake for 15 minutes.

• Allow to completely cool before topping with melted chocolate