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This holiday season, bake up a cake filled with the flavors that remind you of Christmas.
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This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior. For US cup measures, use the toggle at the top of the ingredients list.
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Light, buttery shortbread with a delicate lemon flavor.
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Did you grow up with a family favourite bikkie*? I'm sure we all have at least one of these favourites. I grew up with a mother that made everything from scratch, including biscuits and cookies. Those packets of biscuits at the supermarket were a rare treat...making them that much more enticing! As I was grew up and spent more time at friends' homes and then after flying the nest, I became something of a bikkie aficionado. Arnotts were the reliable favourites - from the Butternut Snaps to the Monte Carlos, to the Lemon Crisps, to the Kingston Creams. And the Tim Tam. But there were also lesser known goodies to be discovered...particularly the perfect morsel that is "The Coffee Scroll". The coffee scroll was a crisp, round flat biscuit embossed with a scroll pattern, that contained cinnamon, allspice/cloves and maybe nutmeg, as well as tiny black currants. Each biscuit had a dollop of hard pink icing in the centre top. In fact, it was only after we were engaged that I discovered my husband also had an appreciation for this lovely bikkie. Legend has it that Arnotts once made these, but my memories are that they were made by Lanes or Nabisco. Whenever the husband and I would set off on a road trip, I would make sure that we had packed at least a couple packets of these pink-topped, scrolly delights! We even ate them up and down the east coast of Australia on our honeymoon in 1998. Whilst I had by that time (back in the Nabisco Coffee Scroll era) expressed my inevitable genetic tendencies to make everything from scratch, I was more than happy to buy them off the shelf and delight in their spicy, crunchy, currant-y goodness from time to time. You can imagine how unhappy I was when I found the 'Big Two' had stopped stocking them. For a while I could find them at the questionable discount stores (what I call the $2 shops), no doubt imported from Asia. Then, just like that, they were a thing of the past. Instead of lamenting the loss of this classic, I set about creating the same taste sensation from scratch. And because I know that there are other people who miss this bikkie, I am now sharing my tried and true recipe so that you too can recreate this perfect coffee accompaniment. Read on! *"Bikkie" is a typically Australian contraction of the word "biscuit", which is the thing that Americans may call a "cookie". They are usually crisper and smaller than a typical American-style cookie. RECIPE: Coffee Scrolls, Reincarnated Makes around 48 completed biscuits Ingredients: 3 cups plain/all purpose or cake flour, sifted 1 teaspoon baking powder 1 cup unsalted butter, softened to room temperature 1 cup brown sugar 1 large free-range egg (at room temperature) 1/4 cup small dried black currants^ 1 teaspoon vanilla extract 2-3 tsp ground cinnamon 1 tsp allspice or 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt (omit salt if using salted butter) Egg wash: 1 free-range egg whisked into 1/4 cup milk 375 grams (13.5oz) white chocolate Red/pink oil-based powdered food colouring (optional, available at cake decorating stores) (^note: it is tempting to add more than 1/4 cup of currants. I know. Trust me, you will cause your bikkies to break apart as the currants expand in the oven, so keep it to a maximum of 1/4 cup. If you must, eat a handful of currants as you're waiting for the bikkies to bake). Special equipment: Egg whisk - spiral style (while not great for whisking eggs, this tool remains in my tool drawer only for making these biscuits) Silicon (non-stick) baking paper - use each sheet more than once with successive trays going into the oven. 2 1/4" (57mm) or thereabouts cutter Method: Step 1: Using a mixer, beat (with paddle) the butter, brown sugar, vanilla and spices until light and fluffy. Use a hand whisk or wooden spoon if you do not own a mixer. Step 2: Mix in egg on low speed. Step 3: Add in flour and baking powder, mix on low until blended. Scrape down bowl, mix again. Step 4: Add currants, fold or knead in. Dough will be soft. Let rest for 30 minutes in fridge, covered in cling film in a flattened round shape. Step 5: Preheat oven to 160 deg C/320 deg F. Roll out around 1/3 of the dough between two sheets of baking paper until around 4-5mm thick. Step 6: Cut out 2 1/4" (57mm) rounds, place on silicon-papered biscuit/cookie baking sheets. Each unbaked biscuit should weigh about 20 grams maximum (0.7 oz) Press spiral egg whisk into top to emboss your spiral. Dip the flat spiral end into flour before pressing into the top of each cookie. Don't worry about the "e" shape in the middle of the bikkie; it will be covered up later. Step 7:Continue rolling out dough and cutting rounds, and embossing scrolls. Optional: glaze top of biscuit with egg wash. (NB: I did not glaze this batch). Step 8: Bake at 160 deg C (320 deg F) for approximately 15 minutes until golden brown. Let sit on trays a few minutes before cooling on racks completely. These biscuits should be crunchy when cooled. The Icing Clearly the iconic part of the biscuit, but also an essential part of the Coffee Scroll experience when eaten all together. It took me a while to work out the best way to replicate this hard pink icing, and this is what I came up with. Method: Step 1: Melt your chocolate. Microwave method: Place your 375g of white chocolate (chopped or buttons) into a large pyrex bowl or microwave-safe jug. Heat at 100% for 30 seconds, stir. Repeat until chocolate completely melted and smooth. Double boiler method: Place white chocolate into a pyrex bowl, a metal bowl or the top saucepan of a double boiler. Place over a saucepan containing 1cm of simmering water, ensuring complete seal around edges of your top bowl/pan. Don't let bottom of your bowl/pan touch the water. Do NOT let steam condense and run into chocolate; it will seize. Stir occasionally until melted. Step 2: Add in a smidge of red or pink oil-based powdered food colouring. Truly, just about 1/8 teaspoon. Mix thoroughly. If you only have water- or alcohol-based liquid or gel food colouring, leave it out. Step 3: Using a teaspoon or disposable piping bag, place a blob of pink-tinted white chocolate in the centre of each bikkie. Do not go to the edges. Actually, to be authentic you don't even have to put as much as I have shown in the photo below (what can I say? I like chocolate). Step 4: Allow to cool completely until icing has set hard. Enjoy with your favourite hot bevvie beverage! Do you have a long lost favourite? Have you ever tried recreating it from scratch? Please feel free to comment, or ask any questions about my Coffee Scroll recipe!
German Christmas without vanilla crescents would not be imaginable in Germany. These light and soft treats are a classic and so easy to make. One of the fastest German Christmas cookies are vanilla crescents. The secret to make them so delicious are the finely ground walnuts which makes them not only tasty but keep them...Read More
A perfect lunchbox addition, the kids will love these delicious filo pastry snacks crammed-full with tasty Cheddar cheeseThese delicious filo pastry triangles are crammed with smooth Cheddar and creamy ricotta cheese and make for a super simple kids' lunch
These immensely flavorful Thai chicken cakes with mango chutney will make you forget everything else and will set deeply in your brain mesmerizing you for a very long time!
From latkes and applesauce to brisket and challah, all the essential Hanukkah recipes you need for the holiday are on this list.
Are they cookies? Are they tiny cakes?
When it comes to the Christmas feast, it just isn't complete without the Classic Brandy Custard. It's the ultimate accompaniment to Christmas pudding, and ideal for adults looking to get even more kick out of their dessert. You can buy the boxed stuff for the kids, but this is worth making from scratch!
Simple Italian Ricotta Orange Cake. Just a few, simple ingredients creat a soft and billowy cake with a lovely orange flavor. Great from breakfast to dessert.
A light sponge cake recipe doesn’t get any better than an air fryer Victoria sponge. A vanilla sponge is cooked in the air fryer, sliced in half, and then two halves are sandwiched together with jam and whipped cream.
Make this delicious Baklava Rolls in about 45 minutes and have an exquisite dessert for the festive season. All you need is phyllo sheets and your rolls . Baklava is a Middle Eastern sweet/dessert made from phyllo sheets and nuts that are soaked in syrup. If you have the readily available phyllo sheets, you can make
This Aussie classic gets a delicious makeover just in time for summer.
Try our delicious peppermint creams recipe to make wonderful mint chocolate tasting treats at home and learn how to make homemade mints.
Or at least, I’ve tried to make the technical challenge! I was lucky enough to be sent a GBBO mystery baking box from Stork in order to bake this week’s technical challenge – the …
Homemade Danish butter cookies are the perfect treat to share and give as edible gifts! Make your own tin with different unique piped designs.
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Want to take the cake? Add Hellmann’s® Mayonnaise into your baking for super moist and delicious results.
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to celebrate Christmas and the holiday season!
