Little cinnamon biscuits

  • for lots of people
  • Takes 15 minutes to make, 15 minutes in the oven, plus cooling
  • Easy
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.

Nutritional info per serving

Per biscuit: 40kcals, 1.4g fat (0.8g saturated), 0.4g protein, 7.1g carbs, 4.1g sugar, trace salt

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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


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.

From December 2007

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