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Spicy Fruit Roll Biscuits

A copycat Arnott's Spicy Fruit Roll recipe.
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spicy fruit roll biscuits on cooling tray

This recipe for Spicy Fruit Rolls is an Arnott’s copycat recipe.

We called them “pillow biscuits” or “cushion biscuits” years ago. 

spicy fruit roll biscuits

Spicy Fruit Roll = Pillow biscuits

It’s no wonder we nicknamed these biscuits “pillow biscuits”.

They not only look like little pillows, they’re also lovely and soft to eat. 

These biscuits were popular years ago, and you can still buy them in supermarkets today. 

But I reckon you won’t want to buy them once you bake up this homemade version!  

Making the fruit mince 

The first step is making up that flavour-packed fruit filling.

Currants, raisins and dates go into the mix. I minced them using my trusty KitchenAid food chopper, however you could also use a food processor, mincing attachment or old school mincer.

You then add this mixture to a saucepan along with a little water, sugar and the all-important spice – mixed spice.

Simmer for two minutes and then put the mixture in the fridge to cool.

The biscuit mix

The biscuit mix is a simple butter, sugar, egg and flour mix.

The key to succeeding here is following the instructions to refrigerate the mixture, both before rolling and before cooking off the mixture.

Rolling out your Spicy Fruit Roll biscuits

I’ve included step-by-step instructions and pictures in the recipe card below to help you prepare the biscuit mix, roll the biscuits and make perfect little pillows.

making homemade spicy fruit roll biscuits

Once you have the biscuits on the tray ready to bake, don’t forget the last step before popping them in the oven.

Place the tray in the fridge for at least half an hour to help the biscuits keep their pillow shape during baking.

Nana Ling’s Spicy Fruit Roll recipe

Keep scrolling for the tested and tweaked version.

handwritten recipe for spicy fruit rolls
spicy fruit roll biscuits on cooling tray

Spicy Fruit Roll Biscuits

A copycat Arnott's Spicy Fruit Roll recipe.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: spicy fruit roll
Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 28 biscuits
Calories: 109kcal


Fruit Filling

  • 1 cup raisins
  • 1 cup currants
  • 1/2 cup dates (deseeded)
  • 2 teaspoons caster sugar
  • 2 teaspoons mixed spice
  • 4 tablespoons water


  • 1 cup caster sugar
  • 60 grams butter
  • 1 egg
  • 1 1/2 cups SR flour


Fruit Filling

  • Mince dried fruit using a mincer attachment or in a food processor or chopper.
  • Place into saucepan along with the rest of the ingredients for the fruit filling.
  • Bring mixture to the boil, stirring. Simmer for 2 minutes, stirring continually.
  • Transfer mixture to a bowl and place into the fridge to cool while you are making the biscuit mix.


  • Cream butter and sugar.
  • Add egg and beat again.
  • Fold in flour gradually and then knead mixture for a minute or two.
  • Form a ball and wrap in baking paper. Place in fridge for at least half an hour.
  • Separate mixture into two equal quantities to make it easier to work with. Roll out biscuit mixture on a floured surface to about 3mm in thickness.
  • Cut out rectangles 8cm wide.
    biscuit mixture rolled out
  • Once fruit mixture has cooled, use a piping bag with a 3cm opening to pipe the fruit mixture along the rectangular strips of biscuit mixture.
    piping fruit mixture for spicy fruit rolls
  • Carefully fold over the biscuit layer using a spatula.
    making spicy fruit rolls
  • Roll into a tubular shape, positioning the join in the biscuit layer on the underside of the tube. Gently press along the tube to flatten slightly.
    making spicy fruit roll
  • Cut into 4cm long pieces.
    pieces of biscuit for spicy fruit roll
  • Place on a baking tray lined with baking paper, making sure the join in the biscuit layer is on the underside.
    spicy fruit rolls on tray
  • Place trays in fridge for at least half an hour.
  • Pre-heat oven to moderately hot (180 degrees celsius, fan-forced).
  • Taking trays from the fridge, place into pre-heated oven and bake for 20 minutes.
  • Allow to cool on baking trays for 10 minutes before removing the biscuits and placing on a wire rack to cool completely.


Calories: 109kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 20mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Recipe Rating

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Wednesday 15th of September 2021

I’ve become completely addicted to the pocket version of these in lockdown and making my own is so much nicer. My Small absolutely loves them too

Libby Hakim

Wednesday 15th of September 2021

Hi. Oh, that's so lovely! Nice to have things that get us through lockdown, that's for sure. I loved these as a child, too. Take care and fingers crossed we're out of this lockdown soon. x

Megan Ellam

Tuesday 23rd of February 2021

Well gosh these bought back a few tasty memories. How delicious!


Wednesday 24th of February 2021

They sure do! Thanks for your lovely comment, Megan x


Saturday 30th of January 2021

What spices are in your ‘mixed spice’?


Monday 1st of February 2021

Hi Bobbi. Mixed Spice is sold in Australia and has this listed as its ingredients: Cinnamon 82%, Allspice 9%, Nutmeg 9%. I hope that helps! Happy Cooking! Libby

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