Spiced Coffee Biscuits

Spiced Coffee Biscuits


61 people made this

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.


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 (5)


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


Thank you so very much for a recipe that really brings me back to my childhood. My mother used to buy these biscuits at for me the Danvers Port Bakery in Massachusetts as a treat! These are even better! I love love love them! What more can I say! I asked many people if they had heard of them and they had never heard of them. - 29 Sep 2008


WOW! These are FANTASTIC!!! I love hermits, but I've never made them with coffee before. Holy cow did these receive a great amount of praise from the 20 people I served a double batch to. They were all gone. A definate keeper!!! - 29 Sep 2008

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