Cinnamon swirl biscuits

Cinnamon swirl biscuits


54 people made this

About this recipe: These biscuits are not only delicious, but also quick and easy to make. A rich biscuit dough is rolled like a Swiss roll with cinnamon sugar, then sliced and baked until crisp. Serve for afternoon tea, elevenses or general snacking.


Makes: 24 

  • 150g plain flour
  • 1/4 teaspoon salt
  • 75g margarine
  • 2 tablespoons warm water or as needed
  • 1 tablespoon soft margarine
  • 4 tablespoons caster sugar
  • 1 teaspoon ground cinnamon

Prep:20min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:1hr 

  1. Preheat oven to 230 C / Gas 8. Spray a baking tray with oil spray or line with baking parchment.
  2. Mix flour and salt together in a bowl and use knives to cut in 75g margarine until the mixture forms pea-size balls. With a fork, form a small well in the centre of the mixture and pour in water, a couple of teaspoons at a time and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands and shape the dough into a ball.
  3. Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 30 by 40cm and about 3mm thick. Spread 1 tablespoon of margarine over the surface of the dough with a soft spatula and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough and tightly roll the dough into a log shape. With a sharp knife, slice the log into 1.75cm thick slices. Place the slices onto the prepared baking tray.
  4. Bake in the preheated oven until the biscuits are lightly browned and sizzling on the bottom, about 8 minutes. Cool on kitchen towels; freeze extras for later.

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Reviews (2)


Really nice take a little bit longer than 8mins to cook but enjoyed them - 20 May 2016


Wasn't sure if i'd made these right but they tasted delicious!! my husband then scoffed several and loved them!! I'll definitely be making these again. - 30 Jul 2014

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