Bake a batch of these cinnamon biscuits, then check out our Christmas biscuits, gingerbread men, Christmas cookies, snickerdoodles and florentines, plus discover more Christmas baking ideas and biscuit recipes.

Once you’ve made the dough, it will keep overnight in an airtight container to be rolled out and baked when needed.


Keeps for up to four days in an airtight container.

Cinnamon biscuits recipe


  • 325g plain flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 75g golden syrup
  • 85g unsalted butter
  • 150g soft dark brown sugar
  • 1 egg, beaten
  • icing sugar, to decorate (optional)


  • STEP 1

    Mix together the flour, cinnamon, ginger and bicarb in a bowl. Put the syrup, butter and sugar in a pan, then warm over a low heat, stirring until melted. Cool slightly.

  • STEP 2

    Pour the melted butter mixture into the flour mixture along with the beaten egg, then mix until it comes together into a putty-like dough.

  • STEP 3

    Roll out the dough out between two sheets of baking paper until it's about ½cm thick. Stamp out as many biscuits as you can using Christmas cutters then re-roll the off-cuts and repeat until you have used up all the dough. Arrange on two baking sheets lined with baking paper and chill for 10 mins. Heat the oven to 200C/180C fan/gas 6. Bake for 12-14 mins or until the biscuits are dark golden brown. Cool completely.

  • STEP 4

    If you like, mix some icing sugar with just enough water to make a thick but pipeable icing. Spoon into a piping bag fitted with a small round nozzle and use to pipe designs onto the cooled biscuits. Leave to set before serving.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Alternative ways with cinnamon


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