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Coffee Scroll Biscuits


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Ingredients

for the dough

  • 190 grams plain flour
  • 2 tsp cinnamon, Ceylon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 90 g brown sugar
  • 5 g vanilla extract
  • 1/2 tsp baking powder
  • 130 g Butter, cold cut into cubes from the fridge
  • 40 g currants, washed

For the topping

  • 100 g white chocolate
  • 1 drops pink food colouring, I use gel for chocoalte
  • 6
    12h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

    For the cookies, Thermomix Method:
  1. Heat the oven to 160°c fan
    Weigh all the ingredients into the TM Bowl except the currants. MC in Set for 10 seconds/speed 6
    Add the currants and set on reverse speed 6 seconds/speed 5

    This mix will be crumbly don't add anything to it. Remove the mix from the bowl and knead a little in your hand to soften (if you've followed my instructions your butter will still really cold and for these cookies that's ideal). Watch the video if that helps. Portion into 20 g balls if you want them all the same size and press flat

    Using the round end of circle cutters gently press into the biscuits to make the spiral patters. Or find something around the house, small jar tops or shot glasses?

    Bake for 12 – 15 mins remove from the trays and allow to cool on cooling racks
  2. For the topping Melt the chocolate in the microwave or over a bain-marie. I don’t use the TM here; it’s only 100 g of chocolate, you’ll lose most of that on the blades. I used my microwave. 30 seconds then 5-second bursts stirring in-between add your red gel when the texture is right and mix to combine, Use a tsp to apply dots of chocolate on top of your cookies. Allow to set.
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Tip

I like to use cold butter when making these cookies because if the butter is too warm (and you’ve weighed out the cookies to 20g balls) they may spread in the oven. It’s a little pastry chef tip for using the TM.

The mix will be crumbly straight out of the Thermomix. Trust me when I say it’s supposed to be like, it works better for these cookies. I have a video on my site if you'd like to see that first.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Brings back lovely memories, a discontinued...

    Submitted by Lorraine56 on 3. June 2020 - 20:17.

    Brings back lovely memories, a discontinued biscuit from Arnotts brought back to life. Thank you, very tasty and extremely easy to make

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