Little cinnamon biscuits recipe

By Tom Norrington-Davies

  1. Makes 35
  2. Takes 15 minutes to make, 15 minutes in the oven, plus cooling
  3. Rating

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.

tried and tested
Little cinnamon biscuits


  1. 50g butter
  2. 125g golden syrup
  3. 1 egg yolk, beaten
  4. 125g plain flour
  5. 50g soft dark brown sugar
  6. 1 tsp ground cinnamon
  7. 1/2 tsp baking powder


  1. 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. 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


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