Cinnamon Melt Biscuits |

Name: Cinnamon Melt Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.1 cup – 250 g butter, softened properly but not melted; 2 cups flour; 1/2 cup cornflour; 1/2 cup icing sugar; 1 tsp cinnamon powder; 1/2 tsp vanilla essence

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

Units Scale

1.1 cup - 250 g butter, softened properly but not melted
2 cups flour
1/2 cup cornflour
1/2 cup icing sugar
1 tsp cinnamon powder
1/2 tsp vanilla essence

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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