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Cinnamon spice cookies

  • Makes 40 biscuits
Cinnamon spice cookies


  • 250 grams butter, unsalted is good here
  • 1 cup caster sugar
  • ¼ cup golden syrup
  • 1 tablespoon liquid honey
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • 1 tablespoon water
  • 3½ cups flour
  • 1 teaspoon salt


  1. Put the butter, caster sugar, golden syrup, honey, ground cinnamon, cardamom and ginger into a saucepan and stir gently over a moderate heat until the butter and sugar have melted. Bring to the boil and them remove from the heat.
  2. Dissolve the baking soda in the water and stir into the butter mixture. Cool for 10 minutes. Sift the flour and salt into a large bowl and make a well in the centre.
  3. Pour in the butter mixture. Using a wooden spoon, mix to a warm, pliable dough. Turn out on to a floured board and knead lightly.
  4. To make the mixture into biscuits, you can A) divide the dough in half and roll each half into a log about 3cm in diameter. Cover with plastic wrap and refrigerate for 4 hours or until very firm. Cut logs into 0.5cm slices and place on a greased baking tray. Bake at 180ºC for 12-15 minutes until a deep golden brown, but not burnt. Cool on a cake rack. Store in an airtight container.
  5. B) Wrap mixture in baking paper or plastic wrap and refrigerate for 2-3 hours until firm. Roll out, cut into shapes. Bake as above.
  6. C) Wrap mixture in baking paper or plastic wrap and refrigerate for 2-3 hours until firm. Press small amounts of dough into wooden moulds. Turn on to baking paper-lined or greased trays and bake at 160ºC for 15-20 minutes (the traditional moulds make quite thick biscuits, hence the longer cooking time) until lightly browned and slightly firm to the touch. They harden on cooling. Keep in an airtight container. The flavours improve after 2-3 days.

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