Coffee Scroll Biscuits #cookies #desserts

Implanted with flavors, these Coffee Scroll Biscuits are a redo of the great cinnamon rolls from our youth. The famous twirls and pink icing hovers are back, alongside the zesty cinnamon taste directly down to the absolute last currant. Be set up to make a clump or two, these espresso scrolls won't last. Pair your newly prepared cinnamon looks with espresso or tea for a delightful evening nibble!

Espresso Scroll Biscuits are a treat to make, prepare and eat – all on an apathetic Sunday evening. They're additionally an extraordinary bite or ideal present to impart to loved ones.

They freeze well, so you can make them ahead and consistently keep a group convenient. The warming, sweet-smelling mix of flavors in these scones nearly help us to remember Christmas mince pies or gingerbread treats.

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Equipment

• 2 baking trays lined with foil or baking paper

Ingredients

• 1 1/2 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 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 150 g white melting chocolate buds
• 3 drops red food colouring

Optional

• 2 tbsp milk (for egg wash coating)

Instructions
To make the Biscuit Mixture:

1. First up, place your butter, brown sugar, vanilla and spices into a mixing bowl and  beat on medium-high until light and fluffy. An electric mixer such as a Kitchenaid with a dough hook works best for this, but you can use a simple wooden spoon if necessary! 
2. Next add half of the whisked egg and switch the mixer to low to mix it through nicely. Set your remaining egg aside.
3. 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.
4. Add currents 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 Biscuits:

1. Preheat oven to 160°C. Roll out the dough to 1/2 cm thick and cut out circles around 5-6 cm wide.
2. 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't stick to the biscuits.
3. (Optional) Baste tops of biscuits with remaining egg and milk for a shiny finish.
4. Now place your 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.

For the Icing:

1. Melt your chocolate buds in a bowl in the microwave in short 30 second bursts, stirring in between, until melted.
2. Add 3 drops of red food colouring, then mix together.
3. Pipe or spoon onto cooled biscuits in small circles, without going to the edge. Make the circles as small or big as you like!

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