Golden Cinnamon Biscuits

"An easy and quick mix biscuit (cookie) dough to make. You can use 3 teaspoons of ginger powder instead of 3 teaspoons of cinnamon powder. These biscuits (cookies) are great dunking biscuits. The bicuits (cookies) do have a bit of crunch in them."
photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
photo by -Sylvie- photo by -Sylvie-
Ready In:
30 biscuits




  • Combine butter, golden syrup and sugars in medium heavy-based pan, stir over low heat until butter is melted; cool for 5 minutes.
  • Stir in flour and cinnamon.
  • Roll rounded teaspoons of mixture into balls, pleace about 2cm (approx. 1 inch) apart on greased oven trays, flatten with a floured (or gluten free floured) fork until 1cm (just under 1/2 inch) thick.
  • Bake in hot oven (450F to 475F, or 230C to 230C, or Gas Mark 6) for about 12 minutes or until browned.
  • Stand 1 minute before lifting onto wire racks to cool.

Questions & Replies

  1. Can I use Margarine instead of butter?
  2. What is "golden syrup"?


  1. The flavour of these is great, especially during autumn and heading towards Christmas. They are very crisp, but yummy all the same and so simple to make. You really need to keep an eye on these while baking, because of the colour of the dough, it is very hard to tell when they are done and due to the syrup, sugar and butter it is easy to burn them. I burnt the bottoms of the first batch and the second batch was done after about 7 minutes. It might be a good idea to bake them in the top half of the oven, rather than the middle, especially if you have bottom heat in your oven. Thanks for sharing, I'll definitely make these again.
  2. With an oven temperature that is hotter than most, it is best to start checking these biscuits at the 8 minute mark. I managed to burn the first batch. These are very yummy biscuits/cookies to go with a good cup of coffee or hot chocolate.
  3. These burnt after 10 mins! The cinnamon is also a bit overpowering.
  4. Thank you for the recipe.The flavor is indeed very nice, but they came out rather tough and I burned one batch too. Probably I baked them for too long. Let me share a tip to solve the toughness problem. Place a couple of apple slices on a piece of aluminum foil and put them on top of the biscuits in an airtight container. They will soften in a couple of days and then you can remove the apples. Cristina
  5. These are now hands down my all time favourtie cookie and I will be making these again in the near future. They baked for 6 minutes and I only used cinnamon and they are devine! I plan to do the ginger alternative next time! Yummy! Thanks!


<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
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