Warming ground cinnamon and creamy butter elevate these simple biscuits to a cozy treat you’ll always want next to your favorite mug. It’s delicious with a hot latte, spiced chai, baked apples, vanilla ice cream; in fact most things. This Mary Berry Cinnamon Biscuits Recipe is a fragrant and crumbly recipe, which calls for ground cinnamon, caster sugar, and butter. It’s a classic pantry-staple bake, ready in about 40 minutes.
Mary Berry Cinnamon Biscuits Recipe Ingredients
- 175g (6 oz) plain flour
- 1 teaspoon ground cinnamon, plus extra for dusting
- 100g (3.5 oz) unsalted butter, softened
- 50g (1.75 oz) caster sugar, plus extra for sprinkling
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Pinch of salt
How To Make Mary Berry Cinnamon Biscuits Recipe
- Cream the base: Place the softened butter and caster sugar into a large mixing bowl and beat with a wooden spoon or electric hand mixer until the mixture is light, fluffy, and beautifully creamy.
- Add the aromatics: Whisk in the egg yolk and vanilla extract until fully combined, then stir in that aromatic ground cinnamon and a pinch of salt to ensure the spice is evenly distributed throughout the dough.
- Form the dough: Sift in the plain flour and gently work it into the butter mixture until it just comes together into a soft, spiced dough; be careful not to over-handle the dough to keep the biscuits beautifully short and crumbly.
- Chill and rest: Wrap the dough in parchment paper and leave to rest in the fridge for about 30 minutes, which firms up the butter and makes it much easier to roll out without the dough sticking to your work surface.
- Roll and stamp: Preheat your oven to 180ºC/350ºF/gas 4. On a lightly floured surface, roll the dough out to about 5mm thickness, then stamp out circular shapes with a fluted biscuit cutter and place them onto a lined baking tray.
- Bake to golden: Slide the trays into the center of the oven and bake for 10 to 12 minutes, or until the biscuits are a lovely pale golden brown and the kitchen smells wonderfully of toasted cinnamon.
- Finish and cool: While the biscuits are still warm from the oven, sprinkle them generously with a little extra caster sugar and a tiny dusting of cinnamon. Leave them to firm up on the tray for a few minutes before moving to a wire rack to cool completely.
Recipe Tips
- How to get the best spice flavor: Use fresh ground cinnamon; spices lose their potency over time, and a fresh jar will provide a much warmer, deeper aroma.
- How to ensure an even bake: Make sure your biscuits are all rolled to the same 5mm thickness so they golden at the same rate in the oven.
- Best way to handle the dough: If the dough feels too soft after rolling, pop the cut-out shapes into the fridge for 10 minutes before baking to help them keep their fluted edges.
- How to prevent tough biscuits: Stop mixing as soon as the flour disappears into the dough; over-working will lead to a hard, snappy biscuit rather than a melt-in-the-mouth one.
What To Serve With Mary Berry Cinnamon Biscuits Recipe?
This Mary Berry Cinnamon Biscuits Recipe is a warm, spiced treat that needs a comforting pairing! A hot Creamy Café Latte or a Spiced Chai is the perfect choice to complement the woody cinnamon notes. For a lighter touch, a side of Warm Sautéed Apples adds a lovely fruitiness that contrasts with the buttery biscuit! A Glass of Cold Milk or a scoop of Vanilla Bean Ice Cream pairs wonderfully with the sweet, spiced crumb.
How To Store Mary Berry Cinnamon Biscuits Recipe
- Room Temperature: Store the biscuits in an airtight container for up to 7 days.
- Refreshing: If they lose their crunch, pop them in a warm oven for 2-3 minutes to crisp them back up.
- Freeze: You can freeze the raw dough or the baked biscuits for up to 3 months; thaw the dough in the fridge before rolling and baking.
Mary Berry Cinnamon Biscuits Recipe Nutrition Facts
- Calories: 115 kcal per biscuit
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 10mg
- Total Carbohydrates: 14g
- Protein: 1.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Mary Berry typically uses plain flour for these to keep them flat and crisp. Using self-raising flour will make them rise and give them a more “cake-like” soft texture.
This usually happens if the butter was too warm or if the dough wasn’t chilled long enough. Chilling the dough is essential for maintaining the shape of the biscuit.
Absolutely. A pinch of ground ginger or nutmeg works beautifully alongside the cinnamon for a more complex “autumnal” flavor profile.
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Mary Berry Cinnamon Biscuits Recipe
Description
Golden, buttery biscuits scented with aromatic cinnamon and dusted with sugar for a warm, comforting crunch.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Whisk in the egg yolk, vanilla, cinnamon, and salt.
- Fold in the flour until a soft dough forms; do not over-mix.
- Wrap the dough and chill in the fridge for 30 minutes.
- Preheat oven to 180ºC and roll dough to 5mm thickness.
- Cut out shapes and bake for 10-12 minutes until pale golden.
- Sprinkle with extra sugar and cinnamon while warm; cool on a wire rack.
Notes
- Rest the dough in the fridge for at least 30 minutes.
- Use fresh cinnamon for the most vibrant flavor.
- Serve with a hot drink for the perfect pairing.
