Cinnamon Biscuits

5 from 1 vote
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Servings: 24 biscuits


For the biscuits:

  • 225 g dairy free spread
  • 140 g icing sugar
  • 1 egg
  • 1 tbsp dark brown sugar
  • 330 g gluten free plain flour
  • 2 tsps ground cinnamon

For the icing:

  • 4 tbsps icing sugar
  • 1 tbsp dairy free milk


  • Whisk together the dairy free spread, brown sugar and icing sugar until light and fluffy
  • Beat in the egg
  • Stir in the gluten free flour and cinnamon
  • Wrap in cling film and chill in the fridge for an hour
  • Preheat the oven to 180 oC
  • Roll out the dough until 3-5mm thick
  • Cut out 24 cookies using the cutter of your choice
  • Place on a lined baking sheet and bake for 12-15 minutes
  • Cool the cookies on a wire rack
  • Make the icing by stirring together the icing sugar and dairy free milk
  • Drizzle over the top of the cookies



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