Today a Cinnamon Swirl Biscuit Recipe
Back in 2016 when Lisa & Saskia started The Biskery they wanted to share the taste of their home countries with the UK. Lisa is from Germany and Saskia is from the Netherlands. Over the years, their business grew to focus on personalised and branded biscuits in all shapes and forms. But they still like to bake and share the recipes that they tried and tested with you! Try Our Delightful Cinnamon Swirl Biscuit Recipe.
Ingredients for about 40 cinnamon swirl biscuits:
- 50g cream cheese
- 60g soft unsalted butter
- 140g sugar
- 1 pack of Vanilla sugar
- 1 egg yolk
- 180g flour
- 1 pinch of baking powder (we dip a knife into it and add the heap of that to the mix)
- 2 tablespoons melted butter (about 20g)
- 2 teaspoons cinnamon
- Mix cream cheese and butter in the food mixer. Add 80g of sugar, the vanilla sugar and the egg yolk. Mix flour and baking powder in a separate bowl and sieve into the butter mixture.
- Roll the dough between two sheets of clingfilm into a rectangle (you can cut protruding edges and add the dough to the thinner ends to help shape a nice rectangle). It should measure 20x30cm. Remove the top sheet of cling film and brush with melted butter.
- Mix rest of sugar (=60g) with cinnamon (equivalent of 10:1 sugar:cinnamon) and spread over buttered dough. Leave about ¼ of the cinnamon sugar on the side.
- Roll the dough from the longer end using the cling film and use the 'sushi technique'.
- Now sprinkle the 'sausage' roll with the remaining cinnamon sugar. Wrap in cling film and let it set for at least 3h or over night.
- Remove cling film and cut in half centimeter thick slices. Keep counting to adjust the thickness to the slices. You want to get 40 out of the roll.
- Place the cinnamon roll slices on a tray lined with baking paper. Leave some space in between the biscuits to give them space to expand while being baked.
- Bake for about 12 minutes at 180 C (fan).
- Transfer onto a cooling rack and let them cool completely before transferring into an airtight container.