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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- Ease: easy.
- Great for: afternoon tea, parties, picnics or for friends and family visiting.
- Taste and texture: a crisp buttery biscuit filled with cinnamon spice.
- Serving: great with a hot drink, glass of milk or served as accompliment to another dessert.
- Quantity: 48 biscuits
- Time: 50 minutes
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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.
TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. It would seem counterproductive, but it’s not. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.
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, I would love to know how you get on and share it with the other readers.
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.
You can also freeze them for up to 3 months once baked.
TOOLS YOU’LL NEED
Here is some kitchen equipment that I use and recommend for this recipe.
TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
- 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.
READY TO MAKE YOUR CINNAMON BISCUITS?
- 150 g butter (softened)
- 150 g soft light brown sugar (muscovado)
- 1 medium egg (50g total at room temperature)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 300 g plain (all-purpose) flour
- 50 g ground almonds
- 1½ tsp baking powder
- 3 tsp ground cinnamon
- ¼ tsp fine sea salt
- 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.
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!
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