Christmas cinnamon biscuits

Christmas cinnamon biscuits

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(37 ratings)

Prep: 40 mins Cook: 15 mins Plus chilling


Makes 30-40 depending on size

These Christmas cookies are great for getting the kids involved in cooking, and they will look great on the tree too

Nutrition and extra info

  • Freezable


  • kcal119
  • fat4g
  • saturates2g
  • carbs20g
  • sugars11g
  • fibre0g
  • protein2g
  • salt0.18g
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  • 175g dark muscovado sugar
  • 85g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

To finish

  • 100g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • edible silver balls


  1. Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.

  2. Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.

  3. Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.

  4. Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.

  5. Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

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Comments, questions and tips

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kasiakoczwara's picture
22nd Dec, 2012
Really fab! Used colorful icing as for kids - big hit and very tasty!
17th Dec, 2012
Sounds good! how long do they last without going stale or stodgy want to know when to make them! thankyou!
5th Dec, 2012
good recipe, easy for children to make as long as they're old enough to stir the melting stuff on the hob. We started a new family tradition some years ago of making these before Christmas, decorating with white royal icing and sprinkles (silver balls & edible glitter especially good!) and hanging them on our tree. Also giving to friends instead of Christmas cards - goes down a treat.
24th Jan, 2012
I used this recipe to make gingerbread people with my 4 year old son. Took note of the comments on here and only cooked them for 8 mins in my fan oven which was just right. Also made them a bit chunkier in thickness as I don't like them too hard. Biscuits were delicious and didn't last long with the children or adults so had to make another batch!
15th Jan, 2012
Easy to make with the kids but first batch came out rock hard due to the cooking time, tried again baking 8-10 minutes for a better result.
21st Dec, 2011
I used this recipe to make a Gingerbread Christmas tree. It was excellent because the biscuits rose slightly in the oven, but didn't spread so maintained their shape. I'm making another one as we speak!!
kathryndonna's picture
27th Nov, 2011
Lovely spicy biscuits with a real "ginger nut" tang and crunch. I have made a couple of batches for a charity Christmas Fayre next week and hope to sell them in batches of 6 in sellophane bags tied with a pretty ribbon - I just hope the decorations stay on! One tip though - make sure you take them off the baking tray as soon as you can and whilst they are still warm. Once they have cooled down they get stuck and break as you try to remove them.
6th Nov, 2011
Very easy to make on short notice. ;)
26th Sep, 2011
Have just made these biscuits as a non-christmas spiced biscuit. I found that they needed additional time in the oven (not sure if this would have been different had I followed previous comments about removing mixture from fridge for longer before cooking). I also thought the the recipe could take more spice, for more grown-up biscuits, I will next time try doubling the cinnamon and ginger.
26th Dec, 2010
very easy to make and mine turned out perfect - which was a surprise as I'm not usually very good at baking! They were great with a cup of tea.


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