Cinnamon Biscuits
Cinnamon biscuits are the perfect combination of vanilla and cinnamon, filling your home with the most amazing, sweet aromatic smells as they bake. Simple and scrumptious, they make a great recipe for edible Christmas gifts.
Bake these for afternoon tea with a cuppa or as a treat. Their great for parties, get-togethers, football games or festive gatherings… after all, there’s no bad time to enjoy a good biscuit.
These biscuits also work great as an accompaniment to other desserts, such as my cherry chocolate pots de crème.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- GREAT FOR: afternoon tea, parties, picnics or for friends and family visiting.
- TASTE & TEXTURE: a crisp buttery biscuit filled with cinnamon spice.
- SERVING: great with a hot drink, glass of milk or served as acompliment to another dessert.
- QUANTITY: 48 biscuits
- TIME: 50 minutes
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
INGREDIENTS
For this recipe all you need are these ingredients:
- Butter – adds structure and that rich butter flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
- Soft brown sugar – adds a caramelised sweetness and structure.
- Medium egg – builds structure and richness to the recipe. Make sure it is at room temperature before use.
- Plain or all-purpose flour – to build the structure.
- Ground almonds – adds flavour, moisture, texture and structure to the recipe.
- Baking powder – increases the volume and lightens the texture during baking.
- Ground cinnamon – gives these biscuits a really delicious warm aromatic taste.
- Salt – I highly recommend adding a good pinch of fine salt to your biscuit doughs. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your biscuits taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your biscuits to the next level!
I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality sea salt is fine.
WHAT VARIATIONS CAN I MAKE?
- Try different spices – these biscuits work well with ground ginger or all-spice for a different twist.
If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.
NUTRITION
Serving: one biscuit
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These cinnamon biscuits taste amazing fresh out of the oven, but they will keep for 5-6 days, stored in an airtight container at room temperature.
Freezing the baked biscuits – cool the biscuits completely after baking and place them in a freezer bag or airtight container. They will last up to 1 month. When you are ready to serve, allow the cookies to reach room temperature before serving.
TOOLS YOU’LL NEED
Here is some kitchen equipment that I use and recommend for this recipe.
I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.
- Christmas Rolling Pin Embossing Rrolling Pin Embossed Patterned Textured Wooden Rolling Pin
- 8 Pack Embossed Rolling Pin Set – Textured Non-Stick Kit with Designs & Patterns
These rolling pins are great for making something a little different at Christmas or a special occasion.
I love using these baking mats. They stop everything sticking to the baking tray and are really easy to clean.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
RECIPE TIPS
Use room temperature ingredients – this is really important; it makes it easier to work with and allows the ingredients to emulsify properly.
Shaping – I used a round biscuit cutter and a biscuit press but if you don’t have any fancy cutters you can simply use a small glass or cut them out in squares.
Avoid over baking the biscuits – by keeping an eye on them towards the end of the baking time. All ovens are different, and these biscuits are quite thin and can easily get too dark or burn.
Stay in touch with me through social media on Facebook, Pinterest and Instagram for all of the latest updates!
Cinnamon Biscuits
INGREDIENTS LIST
- 150 g butter (softened)
- 150 g light brown sugar
- 1 medium egg (50g total at room temperature)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 300 g plain flour (all-purpose)
- 50 g ground almonds
- 1½ tsp baking powder
- 3 tsp ground cinnamon
- ¼ tsp fine sea salt
Preparation
- In a large mixing bowl or stand mixer, beat the softened butter and sugar together until combined, then add the egg and the vanilla.
- Next, add the flour, ground almonds, baking powder and cinnamon.
- Mix the ingredients until they start to come together and then use your hands to form a dough ball. Flatten the dough into a disc, wrap it in clingfilm and place it in the fridge for half an hour.
- Preheat the oven to 180°C fan / 400°F / Gas 6 and line two baking trays with baking parchment or silicone mats.
- Shaping: Roll the dough out to around 3mm (¼ inch) thick, on a work surface lightly dusted with icing sugar or roll the dough out between two pieces of greaseproof paper.
- Cut out the biscuits using your desired shape. The dough is quite soft, so I recommend using a large knife to lift the cookies off the work surface onto your baking tray. Reroll the leftover dough until it has all been used up.If you are rolling it out between greaseproof paper, cut out your shapes leaving a 1 cm gap between each biscuit. Then remove the excess dough and place the greaseproof directly on your baking tray.
- Optional: You can mix together some additional cinnamon and sugar to sprinkle over the top of the biscuits prior to baking.
- Baking: Place the baking tray on the middle shelf and bake for 10-12 minutes until golden brown.
- Remove from the oven and transfer to a wire rack to cool.
www.thegourmetlarder.com
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried this Cinnamon Biscuits or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
Don’t forget to subscribe to my newsletter, so that you don’t miss out on more delicious recipes and follow me on social media.
HUNGRY FOR MORE? FOLLOW ME!
PIN THIS RECIPE FOR LATER
If you liked this cinnamon biscuit’s recipe,
take a look at my inspirational recipe collection for more ideas.
Don’t forget to subscribe to my newsletter, so that you don’t miss out on more delicious recipes and follow me on social media.
HAPPY BAKING!
