or scroll for tips (and a little nostalgia).
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 = 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.
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.
Spicy Fruit Roll Biscuits
- 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
- 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.
- 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.
- Carefully fold over the biscuit layer using a spatula.
- 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.
- Cut into 4cm long pieces.
- Place on a baking tray lined with baking paper, making sure the join in the biscuit layer is on the underside.
- 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.