These cinnamon biscuits are perfect with crème caramel or any custardy pudding. Store in an airtight container in a cool place for up to 5 days.
Ingredients
- 50g butter
- 125g golden syrup
- 1 egg yolk, beaten
- 125g plain flour
- 50g soft dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
Method
- 1. Preheat the oven to 180°C/ fan160°C/gas 4. Line a baking tray with baking paper. Melt the butter and golden syrup in a large saucepan over a gentle heat until they come together. Remove from the heat and stir in the egg yolk.
- 2. Sift the remaining ingredients together into the saucepan and fold into the egg and syrup mix. You should now have a cinnamony paste. Spoon 1/2 teaspoon-size dots onto the lined tray. Keep well apart, as they’ll spread a bit. Bake for 15 minutes, then cool before removing. They will crisp up a little more as they cool. Serve with the crème caramels.
Nutritional info
Per biscuit: 40kcals, 1.4g fat (0.8g saturated), 0.4g protein, 7.1g carbs, 4.1g sugar, trace salt