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
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6
12h 10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
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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! -
Recipe is created for
TM 31
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Recipe is created for
TM 21
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-
9
Recipe's preparation
- 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 - 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.
For the cookies, Thermomix Method:
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.
Comments
Add a commentI was so pleased to find these! I used to love the...
I was so pleased to find these! I used to love the Coffee Scroll biscuits in the 80's
They were very easy to make and taste just like the real thing. Thanks for the recipe!
Thanks for a great recipe! Used to love these so...
Thanks for a great recipe! Used to love these so it's great to be able to have them again. Just about to make them for the second time because I finally bought some currants. First batch made without but still delicious 😋
I loved these! My hubby and kids weren't a fan but...
I loved these! My hubby and kids weren't a fan but that's because they are a sophisticated biscuit with spice and flavour (not all about the sugar). Thanks for the recipe.
Brings back lovely memories, a discontinued...
Brings back lovely memories, a discontinued biscuit from Arnotts brought back to life. Thank you, very tasty and extremely easy to make