Recipe uploaded by

5 ratings

Recipe by Emma Lewis

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
2. Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
3. To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

Per serving (with dried fruit)

138 kcalories, protein 2g, carbohydrate 16g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.21 g

Latest comments and suggestions

• Grym

  01 November 2007

  Grym rated and commented on this recipe

  

  Made these for my family and they loved them - favourite was a mix of dried apricots and sultanas.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ragen

  08 November 2007

  Ragen rated and commented on this recipe

  

  Super simple, and an excellent idea to keep the mix in the freezer. Not sure the mix is big enough for 30 biscuits, I only managed 20, but they were good sized biscuits!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  12 November 2007

  Emma rated and commented on this recipe

  

  The dough itself was lovely and made wonderful biscuits, but I probably wouldnt make it again soon as I found the slicing of the frozen dough rather tough! (even with the dipping the knife into hot water)... Or perhaps I will just get the husband to slice them next time! LOL! Have to say tho, the actual biscuits were fabulous and very handy if you are on a diet and should just only eat 1 or 2 !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  15 May 2008

  Ali commented on this recipe

  Will be doing these tonight, never buy biscuits now because we eat too many so we make a few at a time and being able to freeze these is even better as by 14yr old can make a huge batch and cook them as she wants - usually to sell to the kids at school!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  03 July 2008

  Ali commented on this recipe

  I was out recently when friends phoned to say they were coming to visit - I had this in the fridge to whacked the oven on and these cooked whilst I made a pot of tea, they were most impressed with the fact that I could rustle up home made biccies jsut like that!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carla

  24 August 2008

  Carla commented on this recipe

  presumably you do 2 lots, as it only says use half the mixture when rolling up in the paper?! Just made it so the jury is still out.......

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carla

  26 August 2008

  Carla commented on this recipe

  biscuits came out a funny shape but tasted lovely!! :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  19 September 2008

  Jo rated and commented on this recipe

  

  Really easy to make but I think I didn't make the dough quite thick enough as stuggled to be able to roll it once in the grease proof paper. However it froze really well and I found it quite easy to slice (even though they are long biscuits rather than round!) I added raisins and they are really nice. I am concerned however how easy it will now be to have cookies available when then the need for sugar arises!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sandra

  16 November 2008

  Sandra rated and commented on this recipe

  

  Added chopped dates to the mix as partner not a fan of raisins. Yummy. Hadn't anything fresh for a sweet treat for childrens packed lunch one morning, had a couple of these cooked and cooled over breakfast!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4672/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g pack butter , softened
• 200g soft brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 140g oats

YOUR CHOICE OF FLAVOURS

• 50g chopped nuts such as pecans , hazelnuts or almonds
• 50g desiccated coconut
• 50g raisins , or mixed fruit

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 30 biscuits

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 200g pack butter , softened
• 200g soft brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 140g oats

YOUR CHOICE OF FLAVOURS

• 50g chopped nuts such as pecans , hazelnuts or almonds
• 50g desiccated coconut
• 50g raisins , or mixed fruit

Per serving (with dried fruit)

138 kcalories, protein 2g, carbohydrate 16g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.21 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.