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These Cinnamon Freezer Biscuits are quite a nostalgic bake for me. Nanny used to make these biscuits for us girls and my Grandad at the grand old age of 90 still does sometimes. (update: Grandad is now 95 and still going strong).
Lewis said he wanted to bake something and found my Nanny’s recipe in one of my scrapbooks which made me beam with lovely memories so I knew I had to develop them to be gluten free so the family could enjoy making memories too.
These freezer biscuits are so simple to make and the best part is you freeze the dough and just cut of the required amount of ‘coins’ at a time and bake them to go with a cuppa – freshly made biscuits on tap that only take 10 minutes, now who can argue with that?
This is the cinnamon version, but as with many of my recipes the dough is so versatile that all manner of flavours can be added with very little change in the end resulting texture. In fact, read on for some other flavour ideas for you to try. Go wild, be creative and please feel free to comment below on what you’ve come up with, I’d love to hear from you.
What other flavours can I use for my freezer biscuits?
I could write a list as long as my arm here but I won’t. The point is that you really can’t go wrong. The only thing worth mentioning is that if you plan to add hard lumps i.e. nuts, chunks of chocolate, then be prepared to need a good sharp knife when it comes to slicing the dough into coins.
The actual cookie dough itself is very easy to cut through when frozen so don’t worry about that, its just the obstacles you put in the way that you need to mindful of!
- Glace cherries
- Chocolate chunks (or maybe chips would be easier)
- Mini marshmallows
- Dried fruit such as raisins, sultanas, currants
- Lemon zest
- Orange zest
- Mixed spice instead of cinnamon
- Rainbow cake sprinkles
Can I make these Freezer Cookies dairy free?
Yes you certainly can, in fact the ones pictured are made using the vegan Flora block of ‘butter’. You can substitute with a dairy free spread such as Vitalite or Pure but as this is looser and less fat you may find you need a touch more flour to make the dough pliable enough to roll.
Can I make these Cinnamon Biscuits vegan?
You can make these freezer biscuits egg free too, therefore making them vegan if you follow the steps above for dairy free biscuits. I find that making a flaxseed egg works well but the extra assurance I add to baking that needs to maintain a strong structure is psyllium husk (I mention more about this is my newsletter freebie eBook.
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How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Do you thaw freezer biscuits before baking?
There is no need to thaw your freezer cookie dough before baking. As long as you have a lovely hot preheated oven your biscuits will bake just fine from frozen. This makes them an even better time saver so when that craving for fresh baked biscuits takes hold you know you are only 10-15 minutes away from baked deliciousness.
How long can I keep freezer biscuits frozen?
I’ve kept my roll of biscuit dough in the freezer for up to 3mths before (only because it got hidden and I forgot about it, otherwise I’d have eaten them quicker!). As long as your freezer biscuit dough is well wrapped and sealed it really shouldn’t be a problem. One tip is to wrap in foil and keep in a tupperware tub.
TOP TIP: if you make lots of different freezer biscuit flavours, write in a Sharpie Pen what the cookie dough is inside on the foil so you don’t have to guess. Unless you like surprises, in which case, don’t bother!.
Other gluten free biscuit recipe inspiration
Easy Gluten Free Cinnamon Freezer Biscuits Recipe
Gluten Free Cinnamon Freezer Biscuits
Glutarama
Easy to make, these Cinnamon Freezer Biscuits are perfect for unexpected guests or a sudden biscuit craving. Simply cut off the number of biscuits you require and bake for 10-15 mins. Gluten free with dairy and vegan options in the recipe.
3.67 from 3 votes
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Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Tea Time, Treat
Cuisine Vegan
Servings 15 bicuits
Calories 136 kcal
Ingredients
- 250 g gluten free plain flour
- 110 g caster sugar
- 110 g unsalted butter or dairy free alternative (I use Flora plant butter) or dairy free alternative
- 1 egg(s) or flaxseed egg (see notes)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- pinch of salt
Instructions
Sift the dry ingredients together in a separate bowl.
In another bowl add butter and sugar and beat together until light and fluffy (look at top tip below)
Add the egg (or flax seed egg – see notes) and vanilla and mix, finally add dry ingredients to make a stiff dough.
Roll dough into a long cylinder shape – about the thickness of a large rolling pin.
Wrap in foil/aluminium and pop in the freezer. Leave until firm or until you fancy fresh biscuits.
NOTE: you can bake these immediately if you wish no need to freeze.
Cook on 190°C | 170°C fan | 375°F/Gas 5 for 10-15 mins or when the biscuit is firm to the touch. For a crispier biscuit leave too cook in the oven with the door ajar.
Notes
Top Tip: I appreciate it’s harder work if doing this by hand by try to make sure the butter is cold when you cream with the sugar or else you will not get the right consistency to the dough to allow you to roll into a sausage shape!
If you do run into problems, don’t be tempted to add more flour, pop the bowl of mixture into the fridge for 10 minutes instead so it becomes easier to handle.
Flax Egg: to make 1 flax egg you need the following ingredients: simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Nutrition
Nutrition Facts
Gluten Free Cinnamon Freezer Biscuits
Amount per Serving
Calories
136
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
20
%
Trans Fat
1
g
Cholesterol
9
%
Sodium
5
mg
%
Potassium
8
mg
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
200
IU
4
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Biscuit, Cinnamon, Dairy Free, Gluten Free, Vegan
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