Mary Berry Recipes

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There's something utterly comforting about the aroma of cinnamon wafting from the kitchen, isn't there? It instantly evokes feelings of warmth and home. Today, I want to share with you a recipe for my Delicate Cinnamon Biscuits – a truly lovely treat that is wonderfully simple to prepare and an absolute pleasure to share. These biscuits are a testament to the fact that sometimes, the simplest ingredients can create the most profound joy.

I’ve always believed that baking should be an enjoyable, rather than daunting, experience, and these cinnamon biscuits perfectly encapsulate that philosophy. With just a few staple ingredients, you can conjure up a batch of buttery, spiced delights that are perfect for an afternoon tea, a quiet moment with a cup of coffee, or even as a thoughtful gift. They truly are a real family favourite, disappearing from the biscuit tin almost as quickly as they appear!

So, gather your ingredients and let's get baking! You’ll find that with a little care and attention, you’ll achieve sheer perfection – light, crisp, and bursting with that beautiful, warming spice. Remember, baking is all about love, and these biscuits are certainly made with plenty of it.

Why You'll Love This Recipe

Uses readily available pantry staples, making it accessible for any home baker.
The dough is forgiving and easy to handle, perfect for beginners and seasoned bakers alike.
The subtle warmth of cinnamon is universally loved, making these biscuits a crowd-pleaser for all ages.

Ingredients

200g unsalted butter, softened
100g caster sugar, plus extra for dusting
1 large egg yolk
1 teaspoon vanilla extract
250g plain flour
1 teaspoon ground cinnamon
Pinch of salt

Equipment Needed

Large mixing bowl • Electric mixer (optional, but helpful) • Sieve • Spatula or wooden spoon • Rolling pin • 5-6cm biscuit cutter • Two baking trays • Baking parchment • Wire rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two baking trays with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This is a crucial step for a lovely, tender biscuit.
Beat in the egg yolk and vanilla extract until well combined. Don't worry if it looks a little curdled at this point; it will come together beautifully.
Sift the plain flour, ground cinnamon, and a pinch of salt into the butter mixture. Gently fold with a spatula or wooden spoon until the ingredients are just combined and form a soft dough. Be careful not to overmix, as this can make your biscuits tough.
Lightly flour your work surface and turn out the dough. Knead it very briefly, just enough to bring it together into a smooth ball. Do not overwork it.
Roll out the dough to a thickness of about 3-4mm (approximately 1/8 inch). For lovely crisp biscuits, aim for an even thickness.
Using a 5-6cm (2-2.5 inch) round or fluted biscuit cutter, cut out your biscuits. Re-roll any trimmings gently and cut out more biscuits until all the dough is used.
Place the cut biscuits onto the prepared baking trays, leaving a little space between each one.
Bake for 12-15 minutes, or until the edges are lightly golden and the biscuits feel firm to the touch. Keep a watchful eye, as oven temperatures can vary.
Once baked, carefully transfer the biscuits to a wire rack to cool completely. While still warm, you may sprinkle them with a little extra caster sugar for a delightful finish, if you wish.

Perfect Substitutions

**Unsalted butter**: Salted butter can be used, simply omit the pinch of salt from the recipe.
**Caster sugar**: Granulated sugar will work, though caster sugar gives a slightly finer texture.
**Plain flour**: Self-raising flour can be used, but the biscuits will be a little softer and less crisp. If using plain flour and you want a slight lift, you could add 1/2 teaspoon of baking powder, though it's not traditional for this style of biscuit.
**Ground cinnamon**: You can experiment with other spices like mixed spice, ginger, or even a touch of nutmeg for a different flavour profile.

Serving Suggestions

These delicate cinnamon biscuits are simply divine served alongside a freshly brewed cup of tea – perhaps an Earl Grey or a classic English Breakfast. They also pair wonderfully with a strong cup of coffee for a morning treat, or even a comforting mug of hot chocolate on a chilly evening. For a touch of indulgence, a small dollop of clotted cream or a light fruit compote can elevate them beautifully, though they are sheer perfection on their own. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Coffee and Walnut Cake.

How to Store \u0026 Reheat

Once completely cool, these lovely biscuits will keep beautifully in an airtight container at room temperature for up to 5-7 days. There's no need to reheat them; they are best enjoyed at room temperature for that perfect crisp texture. If they soften slightly over time, a very brief warm-up in a low oven (around 100°C for 5 minutes) can help crisp them up again, but do watch them carefully to prevent burning.

Mary's Secrets to Success

My dear bakers, here are a few little secrets for truly wonderful cinnamon biscuits: * **Don't Overwork the Dough:** This is perhaps the most important tip for shortbread-style biscuits. Overworking develops the gluten in the flour, leading to tough, rather than tender, biscuits. Mix just until combined. * **Chill if Necessary:** If your kitchen is warm, or if your dough feels a little soft and sticky after mixing, wrap it in cling film and pop it in the fridge for 20-30 minutes. This makes it much easier to roll and helps prevent spreading. * **Even Thickness is Key:** For consistent baking and a uniform texture, ensure you roll out your dough to an even thickness. A rolling pin with adjustable rings can be a real help here. * **Bake Until Just Golden:** Watch your biscuits carefully. They are done when the edges are lightly golden and they feel firm. Overbaking can make them dry and crumbly in a less desirable way.

Frequently Asked Questions

Can I freeze the biscuit dough?

Yes, absolutely! You can wrap the unbaked dough tightly in cling film and freeze it for up to 1 month. When you're ready to bake, simply thaw it in the refrigerator overnight, then roll and cut as usual. You may need to let it sit at room temperature for 10-15 minutes to make it pliable enough to roll.

My biscuits spread too much in the oven, what went wrong?

This can often happen if your butter was too soft when creaming, or if the dough wasn't chilled enough. Ensure your butter is softened but still cool to the touch, and if your kitchen is warm, a brief chill of the cut biscuits in the fridge for 15 minutes before baking can make all the difference.

Can I make these dairy-free or gluten-free?

For dairy-free, you can substitute the butter with a good quality plant-based baking block. For gluten-free, you would need to use a gluten-free plain flour blend, ensuring it contains xanthan gum or adding a small amount (1/2 tsp per 250g flour) to help with structure. Results may vary slightly in texture, but they can still be very enjoyable.

How do I get my biscuits to be evenly golden?

The key to even browning is using an oven that is preheated thoroughly and, if your oven has hot spots, rotating your baking trays halfway through the baking time. Also, ensure your biscuits are of an even thickness when rolled out, as thinner parts will brown faster.

Can I add icing to these biscuits?

Indeed! A simple water icing made with icing sugar and a tiny bit of water or lemon juice would be lovely. For an extra touch of cinnamon, you could even add a pinch of cinnamon to the icing. Drizzle it on once the biscuits are completely cool for a beautiful finish.