Mary Berry Cinnamon Biscuits

Mary Berry’s Cinnamon Biscuits are made with butter, demerara sugar, self-rising flour, pumpkin pie spice, ground cinnamon, and a beaten egg. This delicious cinnamon biscuit recipe creates a tasty dessert that takes about 27 minutes to prepare and can serve up to 24 people.

This Cinnamon Biscuits Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Cinnamon Biscuits Ingredients:

• 225g (1 cup) softened butter
• 225g (1 cup) demerara sugar
• 225g (2 cups) self-rising flour
• ½ tsp pumpkin pie spice
• 2 tsp ground cinnamon
• 1 large egg, beaten

How To Make Mary Berry Cinnamon Biscuits?

1. Preheat the oven: Preheat your oven to 200°C/180°C fan (400°F/350°F convection) and line three large baking sheets with nonstick baking paper, or bake in batches.
2. Mix the ingredients: Measure all the ingredients into a large mixing bowl and beat with an electric mixer until the mixture is well blended and smooth.
3. Shape the dough: Roll the dough into small balls, about the size of a walnut, and place them onto the prepared baking sheets, spacing them slightly apart. Gently press each ball to flatten.
4. Bake the biscuits: Bake in the preheated oven for about 12 minutes, or until the biscuits turn a light golden brown.
5. Cool the biscuits: Leave the biscuits to cool on the baking sheets for a few minutes. Then, use an offset spatula to lift them onto a wire rack to cool completely.

Recipe Tips:

• Use soft butter: Make sure your butter is soft but not melted for a smooth dough and perfect biscuit texture.
• Don’t over-mix: Stop mixing once the ingredients are combined, or the biscuits might turn out tough.
• Shape evenly: Make sure your dough balls are the same size so they bake evenly.
• Keep an eye on baking time: Check the biscuits after 10 minutes. Take them out when they turn light golden brown.
• Cool properly: Let the biscuits cool on a wire rack after a few minutes on the tray to keep them crisp.

What To Serve With Cinnamon Biscuits?

These crispy cinnamon biscuits pair well with a hot cup of tea, coffee, hot chocolate, or warm apple cider. They can also be served alongside whipped cream, vanilla ice cream, fruit preserves, or honey for a delicious dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover cinnamon biscuits cool to room temperature. Once cooled, place them in an airtight container and store them in the refrigerator for up to 1 week.
• Freeze: After the biscuits have cooled to room temperature, place them in a freezer-safe container or bag, separating layers with parchment paper to avoid sticking. Freeze for up to 3 months. To thaw, leave the biscuits at room temperature for a couple of hours before serving.

Mary Berry Cinnamon Biscuits Nutrition Facts:

Serving Size: 1 biscuit (approx. 30g)

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 70mg
• Potassium: 80mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g

More Mary Berry Recipe:

• Mary Berry Granny’s Little Shortbread Biscuits
• Mary Berry Ginger Oat Crunch Biscuits
• Mary Berry Chocolate Biscuits
• Mary Berry Viennese Finger Biscuits
• Mary Berry Butter Biscuits
• Mary Berry Abbey Biscuits