Spiced Coffee Biscuits

    32 minutes

    Spiced golden syrup biscuits that are sliced into bars. Spiced with cinnamon and cloves then loaded with golden sultanas, these make a mean afternoon tea.

    63 people made this

    Serves: 42 

    • 130g butter
    • 1 cup (200g) caster sugar
    • 1/2 cup (100g) treacle or golden syrup
    • 1 egg
    • 1 teaspoon bicarb soda
    • 1/2 cup (125ml) warm coffee
    • 2 cups (410g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 190g sultanas

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl, cream together the butter and sugar until smooth. Stir in the treacle and egg. Dissolve the bicarb soda in warm coffee; stir into the treacle mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in sultanas. Form dough into 4 long strips lengthwise on the baking trays.
    3. Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the baking trays, then cut each strip into bars while still warm.

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    Reviews in English (76)


    Altered ingredient amounts. These were very good-- I'd just make a few changes to make them even better! Add about 3/4 cups extra flour to make sure the dough is "dough-y" enough, and chill for half an hour before trying to shape it. Make sure the coffee is strong so you get the flavour, and I added some ginger to add a kick to it. Also, these biscuits spread and puff up, so make sure there's about 2 inches between the long strips on the biscuit sheet-- I'd use two separate sheets.  -  29 Sep 2008


    These truly are "the best". Chewy, moist, great combination of flavours. These are in my top 5 all time favourite biscuits. They turn out well every time.  -  29 Sep 2008


    These are wonderful. My husband used to get them in the north end. A part of Boston Ma. as a child with his parents. The coffee is what makes the flavour. Like a rich spice cake. He is so happy I found this recipe. He does want more raisin's next time  -  29 Sep 2008