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Cinnamon Melt Biscuits That Stay Soft and Buttery for Days
These Cinnamon Melt Biscuits are buttery, soft, and lightly spiced with cinnamon for the perfect homemade biscuit recipe. Easy butter biscuits like these are perfect for tea time and simple everyday treats.
Easy Cinnamon Biscuits with Cornflour and Vanilla
Why You Will Love and Enjoy These Cinnamon Melt Biscuits
- They’ve got that soft buttery texture that practically melts once you bite into them.
- The cinnamon flavour is gentle and warm without overpowering the biscuits.
- The dough is simple to make and works well for holiday baking or everyday tea-time treats.
Cinnamon Melt Biscuits
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 biscuits, depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Cinnamon Melt Biscuits are the kind of little homemade treats that disappear faster than you expect. They’re buttery, lightly spiced, soft in the middle, and just crisp enough around the edges to keep you reaching for yet another one.
Ingredients
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line 2 baking trays with baking paper or lightly grease them if that’s what you’ve got on hand.
- In a large mixing bowl, beat the 250 g softened butter until creamy and pale.
- This usually takes about 2 to 3 minutes and really helps the biscuits turn out light instead of heavy.
- Add the 1/2 tsp vanilla essence to the butter and mix again until combined.
- In a separate bowl, sift together the 2 cups of flour, 1/2 cup cornflour, 1/2 cup icing sugar, and 1 tsp cinnamon powder.
- Gradually add the dry ingredients to the butter mixture.
- Mix gently until a soft dough forms. If the dough feels too sticky, add 1 to 2 tbsp extra flour. If it feels crumbly, let it sit for a minute before adding anything else because the butter usually softens it naturally.
- This dough stays soft. That’s completely normal because the cornflour keeps the biscuits tender.
- Lightly flour your counter and roll the dough to about 1/4 inch thick.
- Cut into shapes using biscuit cutters. If the dough starts sticking, dust the cutter lightly with flour.
- Place the biscuits onto the prepared trays, leaving a little space between them. They don’t spread much, but a bit of room helps them bake evenly.
- Bake for 10 to 15 minutes until the edges are lightly coloured. Don’t wait for them to turn dark golden or they’ll lose that soft melt-in-your-mouth texture.
- Start checking at 10 minutes. Smaller biscuits bake faster, while thicker ones need closer to 15 minutes.
- Let the biscuits cool on the tray for 5 minutes because they’re delicate while hot. Then transfer to a cooling rack.
- Once cooled, you can leave them plain or dust lightly with extra icing sugar if you’re feeling fancy.
Notes
Prepared, tried, and tested by Reshika
Additional Information
- This recipe has a light cinnamon flavour. If you prefer a warmer spice taste, increase the cinnamon powder to 1 1/2 tsp.
- Can this be frozen? Yes. The unbaked dough can be frozen for up to 2 months. Wrap it tightly or freeze the cut biscuit shapes on a tray before storing them in a container. The baked biscuits also freeze well for about 2 months.
- How long can this be stored and how? Store the biscuits in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep them in a cooler cupboard so the butter flavour stays fresh.
Ingredient Substitute Suggestions
- Butter: Use salted butter if needed, but reduce any added salt in other recipes served alongside.
- Cornflour: Potato starch works fairly well as a substitute.
- Vanilla essence: Vanilla extract can be used instead.
- Cinnamon powder: Add a pinch of nutmeg for a slightly warmer flavour.
- Flour: Plain flour works best here. Self-Raising flour is not recommended because it changes the delicate texture.
Light cinnamon biscuits with that soft, melt away centre, fresh from the oven and somehow gone by evening
Cinnamon Melt Biscuits are the kind of homemade treat that feels comforting from the very first bite. The buttery texture stays soft, the cinnamon flavour stays gentle, and it comes together in record time. They bake quickly, store well, and fit perfectly beside a warm drink or into a biscuit tin for later.
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