This was quite a nostalgic bake for me, Nanny used to make these biscuits for us girls and my Grandad at the grand old age of 90 still does sometimes. Lewis said he wanted to bake something and found a similar recipe in one of my scrapbooks which made me think back. They’re so simple to make and the best part is you can freeze the dough and just cut of 6-12 ‘coins’ at a time and bake them to go with a cuppa – freshly made biscuits on tap that only take 10 minutes, now who can argue with that? These are the cinnamon version but as with many of my recipes the dough is so versatile that all manner of flavours can be added with very little change in the end resulting texture. (As you can see Lewis insisted on the last minute addition of chocolate chunks!) Go wild, be creative and please feel free to comment below on what you’ve come up with, I’d love to hear from you.
- 225 g /8oz/2 cups Gluten Free Plain Flour
- pinch of salt
- 2 tsp Cinnamon
- 225 g /8oz/1 cup Unsalted Butter
- 225 g /8oz/1 cup Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- Sift the dry ingredients together in a bowl.
- In another bowl add butter and sugar until light and fluffy (look at top tip below)
- Add eggs and vanilla and mix, finally add dry ingredients to make a stiff dough.
- Roll dough into 2 long cylinder shapes - this is about the thickness of a rolling pin.
- Wrap in foil/aluminium and pop in the freezer. Leave until firm or until you fancy fresh biscuits.
- Cook on 190C/375F/Gas 5 for 10mins
Total Carbs 400g
Per biscuit if cut into 24 16g
I appreciate it's harder work if doing this by hand by try to make sure the butter is cold when you cream with the sugar or else you will not get the right consistency dough to allow you to roll into a sausage shape! If you do run into problems, don't be tempted to add more flour, pop the bowl of mixture into the fridge for 10 minutes instead so it becomes easier to handle.