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, which can only be produced…

  • 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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21st Dec, 2010
Agree you need to cook for less time than the recipe says, though I guess that depends how thinly you roll out the dough. Yummy spicy biscuits - ours didn't last long enough to make it onto the Christmas tree!
19th Dec, 2010
They turned out way to big, risen and soft. As they cooled they got an uneven surface. Not exactly gifts for jars I wanted!
pegasusprincess's picture
2nd Dec, 2010
Fairly straight forward to do. I used light brown muscavado sugar as that was all I had and mixed spice instead of the cinnamon and ginger separately, (basically the same spices in mixed spice) but the end result was great! I also did not have white chocolate (currently snowed in!) So I made some peppermint icing with icing sugar a little water and peppermint essence. My 2 year son and I made them with the christmas cookie cutters and results were great. 12mins was enough with a fan oven. Will make again!
27th Nov, 2010
Easy to do - left dough in the fridge for an hour and it was perfect to roll. I froze half in freezer in cling-film as suggested. They took the 12 mins plus, but our dough was a bit thicker! I used less ginger in the receipe and they still tasted lovely. My 3 yr old is very proud of his cookie cutting...
12th Dec, 2009
I did the same with my dough and agree it definateley needed time to warm back up! Watch the timings though, the bics I made were quite small and only need about 6-7 mins (not fan oven) also don't roll them too thin
10th Dec, 2009
Yummy! I left my dough in the fridge overnight so when I took it out I had to leave it for an hour to come back to room temperature before rolling it. Only needed 12 mins in the fan oven. Really tasty and cruncy
7th Dec, 2009
great dough. good for children to use but the cooking time was excessive in my fan oven. from preheaded only needed about 8-10 mins not 12-15. First batch burned after 12 mins.


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