Sugar free cinnamon thins biscuit recipe

Impress friends with homemade biscuits when they next pop round for a coffee.

Cinnamon thins

These buttery, wafer-thin biscuits are part Swedish pepparkaka and part delicate tuile. Their light and airy crispness makes them perfect served alongside coffee or as an accompaniment to ice cream.

The apple and cinnamon flavour is just heavenly too.



  • Egg white 1
  • Unsweetened apple purée 4 tbsp
  • Stevia powder 2 tsp
  • Ground cinnamon 1 tsp
  • Plain flour 35g
  • Unsalted butter 25g, melted


  • Step 1

    Preheat the oven to 160°C/Gas Mark 3. Line a couple of baking sheets with silicone baking paper.

  • Step 2

    Whisk the egg white in a bowl until it forms a thick froth, then whisk in the apple purée, stevia powder and cinnamon.

  • Step 3

    Stir the flour and melted butter together in a small bowl. Fold into the egg white mix until you have a pale brown, thick mixture.

  • Step 4

    Dollop a heaped teaspoonful of the mixture on to one of the baking sheets. Use the back of a tablespoon to smooth it out evenly into a round about 7cm (3 inches) in diameter and 1–2mm (about 1⁄16 inch) thick – use a cookie cutter as a guide if you want them perfectly round, or cut a circle out of a piece of card to make a template. Repeat until you have filled the baking sheets.

  • Step 5

    Bake the thins for about 30 minutes until they have darkened and look dry – start checking them after 20 minutes. Transfer them to a wire rack. They will still be soft while they are hot, but once they have cooled they should be completely hard and crisp. They will keep for about a week, stored in an airtight container.

Recipe reproduced with permission from Simply Sugar Free by Susanna Booth (Hamlyn, £9.99).