castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Cinnamon biscuits with blue cheese

Cinnamon biscuits with blue cheese

Cook 1 hrs 4 portions

Experience the surprising and delicious combination of cinnamon biscuits and blue cheese. You get a mix of sweet and savoury in each irresistible bite with crisp biscuits, creamy cheese, chewy cranberries, and crunchy pecan nuts. Serve as a snack or as a complement on a cheese platter.

Read more


Cinnamon biscuits

  • 100 g butter
  • 100 ml sugar
  • 100 ml cane sugar
  • 1 egg
  • 200 ml wheat flour
  • 100 ml oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp salt

To serve


Cinnamon biscuits

1.     Preheat the oven to 180°C (conventional oven).

2.     Mix butter, sugar, and cane sugar until light and fluffy.

3.     Gently mix in the egg.

4.     Add flour, oats, cinnamon, baking powder, and salt.

5.     Roll into small balls, place them on a baking sheet and lightly press them down.

6.     Bake for 10-15 minutes or until golden.

7.     Let the biscuits cool down on a baking rack.

To serve

1.     Cut chunks of mild blue cheese and place them on the cooled cinnamon biscuits.

2.     Top with dried cranberries, pecans, and lemon balm.


Roll the dough into uniform-sized balls to ensure even baking. You can use a small ice cream scoop or a tablespoon to make scoops of dough in even sizes. On the baking sheet, make sure to leave ample space between the dough balls as they will spread as they bake. Finally, allow them to fully cool before adding toppings. Do not skip this cooling down period, as this is what prevents the cheese from melting. It also makes sure the biscuits remain tender and crisp without turning soggy. Over-mixing the egg into the batter can toughen the biscuits. Gentle mixing retains the air in the fluffy, creamed butter and sugar, so you get a lighter biscuit. If using a mixer, keep it at low speed until the egg blends in. You can also use a spatula to gently fold in the egg, ensuring it incorporates evenly without overworking the batter.