Mary Berry Cinnamon Biscuits

I made these on a damp Tuesday afternoon when I’d run out of patience and chocolate. I wanted something warm, cosy, and honestly—quick. I remembered these cinnamon biscuits from Mary Berry’s Fast Cakes book and thought, “Right. Let’s see if they live up to their name.”

First go? Total chaos. I used fridge-cold butter (lazy), eyeballed the spice (bold), and ended up with biscuits that spread like pancakes. Lesson learned. But the smell alone—warm cinnamon, brown sugar, real-butter bliss—made me go back in for round two.

Let me show you how I fixed it—and why these little rounds are now my go-to when I need something fast, comforting, and just sweet enough.

Why This One Works So Well

This is one of those recipes that punches well above its weight. You throw everything in one bowl (no faffy creaming or chilling), but you still get this bakery-worthy biscuit: crisp edges, soft centre, big cinnamon flavour.

What really makes it sing:

• Demerara sugar for a gentle crunch and caramel edge.
• Pumpkin pie spice + cinnamon for that layered, toasty warmth—not just a single spice note.
• And using self-raising flour means zero rising stress—it just works.

INGREDIENTS + WHY THEY MATTER

• Softened Butter (225g) – You need it soft, not melted. If it’s too cold, the mix won’t come together properly.
• Demerara Sugar (225g) – Adds a delicate crunch and deeper molasses-y flavour. I tried caster once—way too bland.
• Self-Raising Flour (225g) – The lift comes from this. Plain flour won’t cut it unless you add baking powder.
• Ground Cinnamon (2 tsp) – The star. I once used just 1 tsp and regretted every bite.
• Pumpkin Pie Spice (½ tsp) – This gives it that mysterious “oooh what is that?” note. Clove, nutmeg, allspice—yes please.
• 1 Large Egg, Beaten – Binds everything. Skip it and you’ll get sandy crumbs, not biscuits.

Want to Change It Up? Here’s How

These hold up well to a few tweaks:

• No pumpkin pie spice? Add an extra pinch of nutmeg and a whisper of ground clove.
• Gluten-free test – I tried it with Doves Farm self-raising GF flour. Still tasty, though slightly crumblier.
• No egg? I’ve used 2 tbsp of milk + 1 tsp golden syrup instead. Not as rich, but it holds.
• Fancy a twist? Add chopped pecans or roll the edges in cinnamon sugar before baking. Heaven.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread too much	Butter too warm or dough over-mixed	Use soft (not melted) butter + light mixing
Bland flavour	Skimped on cinnamon or used old spice	Use fresh ground cinnamon + don’t be shy
Tough texture	Overmixed once flour went in	Mix until just combined

HOW TO MAKE MARY BERRY’S CINNAMON BISCUITS

1. Preheat your oven to 200°C / 180°C fan (400°F / 350°F convection). Line three trays with baking paper.
2. In a large bowl, combine all ingredients: butter, sugar, flour, spices, and egg. Beat with an electric hand mixer until smooth.
   • The dough should feel soft but not sticky—like playdough with a bit of give.
3. Roll into balls about the size of a walnut. Place on trays with space to spread.
4. Press each one gently—you want a little flattening, but not pancake-thin.
5. Bake for 12 minutes, or until they just start to turn golden.
   • The second time I left them in 2 mins too long and lost the chewiness.
6. Cool on trays for 2–3 minutes, then lift to a rack to cool fully. They crisp as they cool.

TIPS FROM MY KITCHEN

• I chill the dough balls for 5 minutes before baking—less spread, better shape.
• Use a cookie scoop if you have one—makes portioning faster and more even.
• I bake on old metal trays lined with double-layered parchment—crisper bottoms.
• Store your ground cinnamon in a jar, not the paper packet—it stays punchier longer.

STORAGE + SERVING

• Store in an airtight tin for up to 5 days. They actually crisp up more on day two.
• Freeze after baking: layer with parchment in a tub. Defrost at room temp.
• Serve with milky tea, strong coffee, or warm cider. Also brilliant crumbled into vanilla ice cream (yes, really).

FREQUENTLY ASKED QUESTIONS

Q: Can I use plain sugar instead of demerara?
A: You can, but you’ll lose that lovely caramel crunch. I tried golden caster once—it worked but wasn’t as deep in flavour.

Q: Why did my biscuits go soft the next day?
A: Probably humidity. Just pop them back in a low oven (140°C) for 5 minutes to crisp back up.

Q: Can I freeze the dough instead of baking straight away?
A: Yep—roll into balls, freeze on a tray, then bag them. Bake from frozen, adding 2 minutes to the time.

Q: What’s the texture like?
A: Crisp edges, slightly soft centre if you don’t overbake. Think gingernut meets shortbread.

Try More Recipes:

• Mary Berry Coffee Fudge Traybake
• Mary Berry Cherry Traybake
• Mary Berry Apricot Portuguese Tarts
• Mary Berry Syrup and Lemon Steamed Pudding