Celebration Cinnamon Biscuits

cinnamon-biscuits-2I do apologise for the long absence. I’d like to say it was justified in that The Bald One, very bravely, proposed to me. Despite my father asking Baldy ‘do you know what you’re taking on?!,’ it still didn’t deter him from asking. Looking back on the whole experience, there were many ‘should haves.’ I should have worn make up, I should have been eating a gojii berry, I should have kept my emotions in check. Instead, when he popped the question I looked like a bag lady without a scrap of makeup, I was eating a triple chocolate cookie and I cried as soon as I saw a box in his hand (luckily it wasn’t a pair of earrings).  My tears didn’t consist of a dainty glimmer running down by cheek, no, it was full on wailing, to the point where TBO had to ask if I was quite alright. Although I continued to wail for nearly two days straight, I promise they were very happy tears. Luckily, when I told my best friend of the news on the phone, she too broke down into noisy sobs, so noisy in fact her boyfriend rushed into the room fearing a crisis..

And so, my biscuit crumbed, blotchy face readily accepted his proposal.  To be serious for a moment, I know TBO is butt of many a joke on here, but thank you, my favourite Bald man, for making me exceptionally happy. I very much hope we are still holding hands and larking about until we are 102 years old. xxxcinnamon-dough


  • 150g (5 oz) self-rising flour
  • 150g (5 oz) plain flour
  • 2 teaspoons ground cinnamon
  • 125g (4 ½ oz) butter
  • 100g (3 ¾ oz) sugar
  • 1 egg beaten
  • 100g icing sugar 


  1. Set oven at 160 degrees C (Gas Mark 3).
  2. Sift flours and cinnamon into a large bowl.
  3. In a separate bowl, mix butter and sugar until smooth. Add egg and mix well.
  4. Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray.
  5. Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and harden.
  6. In a small bowl sieve the icing sugar and mix together with a little water until it forms a smooth loose paste. You want to be able to handle it easily, so not so thick you can’t pipe it, and not too runny so it’s unmanageable. Pop into a piping bag and swirl on the icing, depending how artistic you are!

Directions for use: Get creative! The jazzier the cutter the better!



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