This is a homemade (better) version of a biscuit that was quite popular in the 1980s, those ones had a luminous pink center that you either loved or hated!

In spite of having coffee in the name they do not actually contain any coffee, they are however PERFECT for nibbling WITH a cup of coffee, (or a Wood Duck Hot Chocolate or cup of tea)

Servings 24 biscuits

Ingredients  

• 190 g plain flour
• 3 teaspoons Speculaas spice (Wood Duck Autumn Blend, Christmas Spice or even Pepparkakskrydda would also be great)
• 90 g brown sugar
• 1/2 teaspoon vanilla paste (or few drops of vanilla extract )
• 1/2 teaspoons baking powder
• 130 g butter cold from the fridge cut into cubes
• 40 g currants
• 100 g dark chocolate – finely chopped or broken , for later

Instructions 

• Heat the oven to 160°c fan
• Add all the ingredients to a food processor except the currants.
• Mix until everything is well combined.
• Remove from the food processor and knead in the currants
• Wrap in cling film and place in the fridge for 30 mins
• Portion into balls and press flat (if you want them all the same size weigh the individual balls to 20g each – you only need to do this once, then just eyeball them)
• Using the round end of circle cutters gently press into the biscuits to make the spiral patterns. (I used an eggcup and a tiny shot glass)
• Bake for 12 – 15 mins remove from the trays and allow to cool on cooling racks
• While they are cooling, place chocolate in a bain marie (bowl over a saucepan of simmering water) and melt
• Drop teaspoon of chocolate in the middle of the biscuit – allow to cool completely
• Store in airtight container for a week or so

Notes

• Use cold butter when making these biscuits because if the butter is too warm  they may spread in the oven.

• The mix will be crumbly straight out of the processor –  don’t worry it’s supposed to be like that!