Coffee Scroll Biscuits

Coffee scroll biscuits just scream nostalgia - they're like the unsung hero of our childhood, vanished without a trace, but forever imprinted in our memories. We all remember eating them somewhere, and I love that.

My copycat version has a secret ingredient that I think elevates this cookie with depth that complements the warm spices and currants! I love finishing mine with melted chocolate, but a thick icing coloured pink would work great too!

Here's what you'll need

• 150 g cool, unsalted butter, cubed (about 12-13C)

• 120 g soft brown sugar

• 2 tsp vanilla bean extract

• Pinch of salt

• 15 g malted milk powder (I use Nestle Malted Milk Drink)

• 2-3 g ground cinnamon

• 1-2 g ground nutmeg

• 1 extra-large egg at room temp.

• 250 g plain flour

• 1 tsp baking powder

• 85 g currants

For the icing

• 130 g block (eating) chocolate or couverture buttons.

• Pink oil-based food colour - I used melon by Colour Mill, but any deep pink would work great.

Method: Begin by placing the butter, soft brown sugar, vanilla, salt, malted milk powder and spices into the bowl of a stand mixer with the paddle (K beater) attached. Beat on medium speed until a soft paste is formed. The mixture will take a minute or two to soften because the butter is cold, but allow the mixer to do its thing, watching it closely and slowing the speed down if it's not coping. Within a few minutes, the mixture will look like a soft paste. When the butter is completely blended with the sugar, it's time to add the egg. Mix together until the egg has combined with the butter mixture. If the mix looks split, it can be that the egg was slightly cold; adding the flour will bring it back together. Combine the flour and baking powder and mix gently together. If the flour looks clumpy, pass it through a sieve. Pour the flour into the bowl with the butter and egg mixture and mix together until completely combined. Do not overmix. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Finally, add the currants and mix briefly to distribute evenly without overworking the dough. Once everything is combined, turn the dough out onto a lightly floured surface. Gently bring it together, press into a disc, wrap well, and chill for 30 minutes before rolling and cutting.

When the dough is well chilled, roll it gently to 5-6mm thickness. I use a silicone mat to roll my cookie dough with a light dusting of flour. Once the dough is rolled, cut 5.5cm round cookies from the dough and indent each cookie with a 4cm round and 2cm round to create that cinnamon roll cookie effect. Remove any excess dough. PRO TIP: Freezing the rolled and cut dough on the silicone baking mat for 10 - 15 minutes will help to transfer the cookies onto a baking tray without damaging them. To remove the frozen cookie dough from the silicone mat, turn the mat upside down and gently peel the silicone away from the cookies. Transfer to a lined baking tray and space evenly apart for baking. While the dough is chilling, preheat the oven to 160C and prepare your cookie baking sheet with baking paper or another silicone mat.

Bake the cookies at 160C for 16 minutes or until lightly golden on the edges. Leave to cool for a few minutes on the baking tray before transferring to a cooling rack. I find these cookies have the best texture when they are baked well (not underbaked).

Once cooled, melt the white chocolate gently in the microwave, be mindful not to overheat white chocolate because it can sieze easily, I use short 15 - 20 second bursts and stil well inbetween, until the chocolate is 60% melted, then continue stirring allowing the heat from the melted chocolate to heat and melt the remaining buttons/pieces. Colour with a few drops of pink oil-based food colouring. Spoon a good dollop of chocolate into the centre of each cookie and allow it to set. PRO TIP - when choosing a white chocolate, use a chocolate that contains cocoa butter; the cocoa butter gives a beautiful mouth-feel and is more delicate to eat than chocolates that only contain vegetable fats. *makes 24 - 26 biscuits Pop the kettle on and enjoy your beautiful, rustic, nostalgic creations!