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Cinnamon swirls

The perfect accompaniment to a warming cup of coffee on a rainy afternoon

  • Prep: 20 mins
    Cook: 12 mins
    Plus chilling
  • Makes 20
  • Easy
  • Makes 20
  • Easy
  • Calories 153
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 8
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.11

Nutrition per serving

  • Calories 153
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 8
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.11

Ingredients

  • 175g softened butter
  • 50g golden caster sugar
  • 50g icing sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 300g plain flour
  • 2 tbsp demerara sugar, plus a few extra pinches
  • 2 tsp cinnamon

Method

  1. Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.

  2. Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.