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.
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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
The first time I made this, it turned out terribly. The cookies were a thick, chalky, doughy mess. The next time I had leftover pie crust (not from this recipe, actually a storebought roll-out kind since I was in a rush, eek!) I rolled out the leftovers, spread it with crisco, mixed some extra crisco, cinnamon and sugar together, and spread the paste onto the cookies, rolled, and sliced. I sliced them about 1/4" thick instead of 3/4", sprinkled a little extra cinnamon-sugar mixture on top and baked for 6 minutes at 425 degrees. They came out tiny and crispy and flaky with a caramelized bottom... absolutely irresistible and impossible to stop eating! Fantastic recipe, the main thing is SLICE VERY THIN BEFORE YOU BAKE! - 22 Nov 2010 (Review from Allrecipes US | Canada)