These Mary Berry-inspired cinnamon biscuits are buttery, gently spiced and crisp around the edges, with a tender crumb in the middle. The dough is simple to make, so this is a lovely recipe for beginner bakers. Allow about 1 hour and 10 minutes from start to finish, including chilling and cooling time.
What Do Cinnamon Biscuits Taste Like?
These biscuits have the comforting flavour of a classic butter biscuit, warmed with ground cinnamon. A light coating of cinnamon sugar gives each one a delicate crunch. They are delicious plain, but also pair beautifully with tea, coffee or a scoop of vanilla ice cream.
Cinnamon Biscuit Ingredients
For the Biscuits
- 125g unsalted butter, softened
- 100g caster sugar
- 1 medium egg, beaten
- 1 teaspoon vanilla extract
- 200g plain flour, plus extra for dusting
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
For the Cinnamon Sugar Topping
- 1 tablespoon caster sugar
- ½ teaspoon ground cinnamon
Preparation and Cooking Time
- Preparation time: 15 minutes
- Chilling time: 30 minutes
- Baking time: 10 to 12 minutes per tray
- Cooling time: About 10 minutes
- Total time: About 1 hour and 10 minutes, if baked together
- Yield: Approximately 24 biscuits
How to Make Mary Berry-Inspired Cinnamon Biscuits
- Prepare the oven and trays: Preheat the oven to 180°C conventional or 160°C fan. Line two baking trays with baking parchment.
- Cream the butter and sugar: Put the softened butter and 100g caster sugar in a large bowl. Beat with a wooden spoon or electric mixer until pale and creamy.
- Add the egg and vanilla: Beat in the egg a little at a time, followed by the vanilla extract. If the mixture looks slightly curdled, stir in a spoonful of the measured flour.
- Make the dough: Mix the flour, 1 teaspoon cinnamon and salt in a separate bowl. Add to the butter mixture and stir until a soft dough forms. Bring it together gently with your hands without kneading.
- Chill the dough: Flatten the dough into a disc, wrap it and refrigerate for 30 minutes. This makes it easier to roll and helps the biscuits hold their shape.
- Roll and cut: On a lightly floured surface, roll the dough to about 5mm thick. Cut out rounds with a 5cm cutter and place them on the prepared trays, leaving a little space between them. Gently reroll the trimmings once.
- Add the topping: Mix the tablespoon of caster sugar with the ½ teaspoon of cinnamon. Sprinkle a little over each biscuit.
- Bake the biscuits: Bake for 10 to 12 minutes, until the edges are lightly golden and the tops look set. If baking one tray at a time, keep the second tray cool while the first bakes and allow extra time.
- Cool and serve: Leave the biscuits on the trays for 5 minutes, then transfer them to a wire rack. Let them cool for at least another 5 minutes before serving; they will become crisper as they cool.
Tips for the Best Cinnamon Biscuits
How Do I Stop the Biscuits from Spreading?
Use softened butter rather than melted butter, and do not skip the 30-minute chill. If the cut dough becomes very soft while you work, chill the biscuits on their trays for another 10 minutes before baking.
Why Is My Biscuit Dough Crumbly?
The dough may need a little more mixing to come together. Press it gently with your hands, and if dry flour still remains, add cold water 1 teaspoon at a time. Avoid adding too much liquid, which can make the biscuits tough.
How Can I Keep the Biscuits Tender?
Once the flour is added, mix only until a dough forms. Use a light dusting of flour when rolling, and avoid repeatedly working the scraps.
How Do I Know When the Biscuits Are Done?
Look for lightly golden edges and set tops. The centres may feel a little soft straight from the oven, but they will firm up as the biscuits cool.
Serving Suggestions
- Serve with a pot of English breakfast tea or a milky coffee.
- Pair with vanilla ice cream and warm apple compote.
- Add to an afternoon tea platter alongside fresh fruit and small cakes.
- Serve with a small bowl of melted chocolate for dipping.
Storage
Room Temperature
Once completely cool, store the biscuits in an airtight container at room temperature for up to 5 days. Keep them away from moisture to preserve their crisp edges.
Refrigerator
Refrigeration is not necessary for baked biscuits and can soften them. Unbaked dough can be wrapped and refrigerated for up to 2 days; let it sit at room temperature briefly if it is too firm to roll.
Freezing
Freeze cooled biscuits in an airtight freezer-safe container for up to 3 months, separating layers with baking parchment. Thaw at room temperature in the container. The wrapped dough can also be frozen for up to 3 months; thaw it overnight in the refrigerator before rolling.
Nutrition
Approximate values per biscuit, based on a batch of 24:
- Calories: 90 kcal
- Carbohydrates: 11g
- Protein: 1g
- Fat: 5g
- Saturated fat: 3g
- Sodium: 30mg
Nutrition values are estimates and will vary with ingredient brands and biscuit size.
FAQs
Can I make cinnamon biscuits without a biscuit cutter?
Yes. Use the rim of a small glass, or cut the rolled dough into squares with a knife. Biscuits of different sizes may need slightly different baking times.
Can I use self-raising flour instead of plain flour?
Plain flour is best for a crisp biscuit that holds its shape. Self-raising flour can be used, but the biscuits will puff up more and have a softer texture.
Can I make the dough ahead of time?
Yes. Wrap the dough and refrigerate it for up to 2 days, or freeze it for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling.
Why are my cinnamon biscuits soft after baking?
They firm up as they cool, so give them time on a wire rack. If they remain soft, they may have been rolled too thickly or taken out before the edges turned lightly golden.
Can I add more cinnamon?
Yes. Add an extra ½ teaspoon to the dough for a stronger flavour, or adjust the cinnamon sugar topping to taste.
Cinnamon Biscuit Recipe Card
Cinnamon Biscuits
Course: Dessert, SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery, Mary Berry-inspired cinnamon biscuits with crisp edges and a cinnamon sugar topping.
Ingredients
125g unsalted butter, softened
100g caster sugar
1 medium egg, beaten
1 teaspoon vanilla extract
200g plain flour, plus extra for dusting
1 teaspoon ground cinnamon
¼ teaspoon fine salt
1 tablespoon caster sugar, for the topping
½ teaspoon ground cinnamon, for the topping
Directions
- Preheat the oven to 180°C conventional or 160°C fan. Line two baking trays with baking parchment.
- Beat the butter and 100g caster sugar until pale and creamy.
- Beat in the egg a little at a time, followed by the vanilla.
- Mix the flour, 1 teaspoon cinnamon and salt, then stir into the butter mixture to form a soft dough.
- Flatten the dough into a disc, wrap and chill for 30 minutes.
- Roll the dough 5mm thick on a lightly floured surface. Cut into 5cm rounds and arrange on the trays. Gently reroll the trimmings once.
- Mix the topping sugar and cinnamon, then sprinkle over the biscuits.
- Bake for 10 to 12 minutes per tray, until the edges are lightly golden and the tops are set.
- Cool on the trays for 5 minutes, then transfer to a wire rack and cool for at least another 5 minutes.
Notes
- Total time includes chilling and cooling and assumes the trays are baked together.
- Chill shaped biscuits for 10 minutes if the dough becomes too soft.
- Store cooled biscuits in an airtight container for up to 5 days.
