Mary Berry Cinnamon Biscuits Recipe

These Mary Berry-inspired cinnamon biscuits are crisp at the edges, lightly tender in the middle, and rolled in a fragrant cinnamon sugar that tastes like a warm hug with your cup of tea. They are simple to make with everyday baking cupboard ingredients, no fancy equipment needed. Difficulty is easy, with just a short chill to make the dough easy to handle. Total time is about 45 minutes, including cooling.

Ingredients

For the biscuit dough

175g unsalted butter, softened
125g caster sugar
1 large egg yolk
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
1/4 tsp fine salt
2 tsp ground cinnamon

For the cinnamon-sugar coating

50g caster sugar
2 tsp ground cinnamon

Optional icing drizzle

100g icing sugar
1 to 2 tbsp milk (add gradually)
Pinch of cinnamon (optional)

How to Make Mary Berry Cinnamon Biscuits Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line two large baking trays with baking parchment and set a shelf in the middle of the oven for even baking.
Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar until lighter in colour and fluffy. This helps the biscuits bake up crisp yet tender.
Add the yolk and vanilla: Beat in the egg yolk and vanilla extract until fully combined. Scrape down the sides of the bowl so everything mixes evenly.
Mix in the dry ingredients: Add the plain flour, baking powder, salt, and ground cinnamon. Mix with a spoon or spatula at first, then bring together with your hands to form a soft dough. If it feels sticky or warm, chill for 15 minutes.
Make the cinnamon sugar: In a small bowl, stir together the caster sugar and cinnamon for the coating.
Shape the biscuits: Roll the dough into 24 small balls (about 20g each if you want to weigh them). Roll each ball in the cinnamon sugar to coat well, then place on the lined trays with space between them.
Flatten slightly: Gently press each ball down with your fingertips so it becomes a thick disc. This helps them bake evenly without spreading too much.
Bake: Bake for 10 to 12 minutes, swapping trays halfway if your oven bakes unevenly. They are ready when the edges look lightly golden and the centres look set but still a touch soft.
Cool: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. They crisp up as they cool, so try not to judge the final texture while they are still warm.
Optional drizzle: Once fully cool, mix the icing sugar with just enough milk to make a thick, drizzly icing. Drizzle over the biscuits and leave to set for 15 minutes before stacking.

Tips

Why did my biscuits spread too much?

This usually comes from butter that is too soft or warm dough. Chill the dough for 15 to 30 minutes before rolling, and make sure the trays are cool before reusing them for a second batch.

How do I get evenly sized biscuits that bake at the same speed?

Weigh the dough and divide by 24, then portion each ball to the same weight. Even a small difference in size can affect baking time.

How do I keep the cinnamon sugar from tasting bitter?

Use fresh ground cinnamon and measure it rather than tipping it in. If your cinnamon is very strong, reduce it slightly in the coating and keep the full amount in the dough for a rounder flavour.

How do I make them crisper?

Bake for 1 to 2 minutes longer, just until the edges deepen in colour. Cool completely on a wire rack and store in an airtight tin once fully cold.

Serving Suggestions

With a mug of tea, coffee, or hot chocolate
Sandwiched with a thin layer of dulce de leche or caramel (a lovely treat)
Alongside stewed apples or pears for an easy pudding-style plate
On a biscuit platter with shortbread and chocolate digestives

Storage

Room temperature

Store completely cooled biscuits in an airtight tin or container for up to 5 days. Add a sheet of baking parchment between layers if you have drizzled icing.

Refrigerator

You do not need to refrigerate these biscuits, and the fridge can make them lose their crispness. If your kitchen is very warm, refrigerate in an airtight container for up to 7 days, then let them come back to room temperature before serving.

Freezing

Freeze baked, cooled biscuits in a freezer-safe container for up to 3 months. Defrost at room temperature (still covered) so condensation does not soften them. You can also freeze unbaked dough balls; coat in cinnamon sugar after thawing slightly, then bake from cold with an extra 1 to 2 minutes.

Nutrition

Calories: 120 kcal
Carbohydrates: 15 g
Protein: 1.5 g
Fat: 6.5 g
Saturated fat: 4 g
Sodium: 45 mg

Disclaimer: Nutrition values are estimates and will vary based on exact ingredients and portion size.

FAQs

Can I make these cinnamon biscuits without baking powder?

Yes. They will be slightly denser and a touch less tender, but they still bake well. If you leave it out, keep the dough soft (not dry) and avoid overbaking so they do not become hard.

What temperature should I bake cinnamon biscuits in a fan oven?

Bake at 180°C fan (200°C conventional). This gives gentle, even heat so the biscuits set without browning too quickly.

Can I roll and cut the dough instead of making balls?

Yes. Chill the dough for 30 minutes, roll to about 5–6mm thick on a lightly floured surface, then cut shapes. You may need to reduce baking time slightly for smaller cutters.

How do I know when cinnamon biscuits are done?

Look for light golden colour at the edges and a set centre. They will still feel a little soft when hot, then crisp as they cool on the rack.

Can I add raisins or chopped nuts?

Absolutely. Fold in up to 75g raisins or 50g finely chopped nuts (like pecans or walnuts). Keep add-ins small so the biscuits hold together and bake evenly.