What’s Cooking – Quick and Easy Cinnamon Biscuits

Quick and Easy Cinnamon Biscuits

From time to time we all get cravings, sometimes we can satisfy them, sometimes we can’t. One day last week sometime around 11pm I developed a huge craving to have some fresh baked cookies. We had guests over so it wasn’t exactly sleeping time yet so we decided to bake something. Obviously we knew that this had to be a quick and easy recipe as no one wanted to start a long preparation process at that time of the night. We settled on a batch of Quick and Easy Cinnamon Biscuits. As there were four people in the kitchen including a fellow foodie blogger Iwona from Smakowite Jadlo, we had a lovely warm biscuits in no time!

So if you ever get that feeling you must have a cookie now, I would highly recommend this recipe.


  • 160g flour
  • 120g soft butter
  • 3tbs icing sugar
  • 1.5tsps cinnamon


To start preheat your oven to 180C and using some baking parchment line two large baking trays.

In a large bowl mix all your dry ingredients: flour, cinnamon and sugar. Add soften, cubed cutter and combine until you have a nice smoo0th and even dough.

Now depending on the shape of your cookies you can either:

– Form small balls which you will shape into roundish biscuits with your hands.

or (my preferred way)

– Roll your mixture flat using a rolling pin and then just use a cookie cutter to achieve your desired shape.

Bake in your earlier preheated oven for about 15-20 minutes or until firm to the touch.

Remove the biscuits and place on a wire cooling rack so they are allowed to cool.

Decorate if needed or desired.

Quick and Easy Cinnamon Biscuits.

They are perfect for storing, as long as you put them into an airtight container of course.

Now remember there were four of us in the kitchen and we all wanted something just a little bit different, we just couldn’t seem to settle on just one flavour, biscuits by committee! As it is a democratic household we ended up baking four batches of biscuits in four different flavours 😉 So if cinnamon is not for you, you can try adding some grated almonds or chocolate or dry coconut (our coconut biscuits also had an orange food colouring, I am quite unsure what we were thinking at the time but I suspect that a degree of tiredness may have resulted in the wrong bowl receiving the colouring. Though witnesses were few and far between…)

Quick and Easy  Biscuits.Quick and Easy Biscuits

In the end for what amounted to less than an hour of fun and good humour in the kitchen, delayed somewhat by the deliberations over flavours, resulted in a huge box of awesome crunchy and super tasty biscuits. Possessing a wonderful snap when you bite into them and having a texture very similar to shortbread they are now a permanent feature on our “bestest recipe list”.

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What’s Cooking – Marks Ultimate Summer Scones

Marks Ultimate Summer Scones
Marks Ultimate Summer Scones

What can be better than home baked scones with poshed up sweet strawberry mousse and freshly whipped cream (heaven had arrived)? This really is my ultimate summer dessert!

Here is what you will require for your own slice of heavenly delight.



  • 250g of fresh strawberries
  • 2tsp of soft brown sugar
  • Good dash of proper quality Balsamic vinegar


Chop up the strawberries and place in a bowl, sprinkle the sugar of the top and stir. Finish for now by drizzling your Balsamic vinegar over them. If you do not have a quality Balsamic then omit this part rather than use a cheap one as the sweetness we are after will be replaced with a more vinegary taste and ruin your flavour experience. Pop the bowl in the fridge.



  • 250ml of double cream
  • 50g of casted sugar
  • 1tsp milk powder (it helps the peaks to stay put)


Place cream, milk powder and sugar in a mixing bowl. Whisk until firm peaks form. Pop in the fridge.

And finally we move onto the main event…



  • 150g of flour
  • 2tbsp of sugar
  • 3tsp of baking powder
  • Pinch of salt
  • 5tbsp of butter, cold and cut into cubes (spot the American input there)
  • 125ml of milk


Put the butter in the fridge and go have a cup of tea for ½ hour.

Preheat your oven to 220C. Grease a sheet of baking paper and place on a large baking sheet.

Sift the flour, sugar, baking powder and salt into a bowl.

Retrieve your cold butter from the fridge and cut into cubes, small cubes and return to the fridge for 5 minutes.

With a pastry knife or cold finger tips (hold a bag of peas from the freezer for a few minutes to cool down) blend the butter into the dry ingredients mixture and rub until it resembles coarse crumbs.

As you mix in the butter you will have warmed it up so pop it into the fridge for 5 minutes to get cold again.

Now comes the really really really important part!

Retrieve and pour in the milk and stir as little as possible to get the mixture to form a soft dough. The dough can be rough and not fully mixed as long as you can see the main ingredients have spread throughout. It should look almost unfinished, this is perfect for what we want.

Wet you hands under a cold tap. Now as if you where picking up a hedgehog gently pull out a clump of dough about the size of a nectarine and place on the prepared sheet and give it a gentle press down to form a disk. When your tray is filled it should look like a collection of “bad hair days” so now you bake until golden, about 12 minutes should do the trick.


Now when all the pieces of our ultimate summer scone are ready it is time to put them all together!  This is best done whilst the scones are still warm.

Pick a scone! Any scone...
Pick a scone! Any scone…
Cut it in a drunken half leaving a slightly bigger bottom and just a small hat
Cut it in a drunken half leaving a slightly bigger bottom and just a small hat
Place a generous serving of the strawberry mousse on the bottom part of your scone
Place a generous serving of the strawberry mousse on the bottom part of your scone
Add even more generous serving of whipped cream
Add even more generous serving of whipped cream
Cover with the “hat”
Cover with the “hat”

Now hide, so no one can take it from you!