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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- For the Cookies
For the Cookies, Heat your oven to 160°c fan and line a flat baking tray. I prefer baking paper if you don't have non-stick pans. I don't use silicone sheets for this sort of biscuit. - Weigh these ingredients as listed into the TM bowl. 190 grams plain flour 2 tsp cinnamon powdered 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, small cubes chilled
- MC in Set for 10 sec/speed 6
- Add the 40 g currants
- Set on reverse 6 sec/speed 5. This mix will be crumbly; don't add anything or continue to mix at this stage
- Remove the mixture from the bowl and knead a little in your hand to soften (if you've followed my instructions, your butter will still be really cold; 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 the circle cutters, gently press into the biscuits to make the spiral patterns. Or find something around the house, small jar tops or shot glasses?
- Bake for 12 – 15 mins； remove from the trays once cool enough to handle, then 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 so much of that in the bowl and on the blades. I use my microwave for small amounts of chocolate. 30 seconds, then 5-second bursts, stirring in between, add your pink or red gel. When you have the colour and texture just right, use a tsp to apply dots of chocolate on top of your cookies. Allow to set.
- Don't forget to rate it! ⭐
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 too much in the oven.
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. 
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
Easy and delicious,will definitely make these again.
Lorraine56: They're a keeper.
Bec McLeod
epeka: You're welcome. I love that, sophisticated biscuits. heheheee
Bec McLeod
Tuppence: Great, I love that. My grandson doesn't like currants much, so I leave them out of half for him. Yep, it still tastes great.
Bec McLeod
vintagerose: You're welcome.
Bec McLeod
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 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 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 biscuit from Arnotts brought back to life. Thank you, very tasty and extremely easy to make