Freezer biscuits

Freezer biscuits

Everyone needs a treat now and again, and these biscuits are packed with oats, which takes away some of the guilt

Difficulty and servings

Easy

Makes 30 biscuits

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Freezable

Method

  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.
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Emma says...

Everyone needs a treat now and again, and these biscuits are packed with oats, which makes me more comfortable about handing them out to children. Kids will also love rolling the dough into a sausage shape and deciding what flavours to add. The biscuits will keep for ages in the freezer and are great for filling a fractious half hour or as a pick-me-up after a long day.

Per serving (with dried fruit)

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

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Grym

    01 November 2007

    Grym rated and commented on this recipe

    5 stars

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

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  • Binder photo Ragen

    08 November 2007

    Ragen rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Emma

    12 November 2007

    Emma rated and commented on this recipe

    4 stars

    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 !

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  • Binder photo 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!!

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  • Binder photo 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!

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  • Binder photo 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.......

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  • Binder photo Carla

    26 August 2008

    Carla commented on this recipe

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

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  • Binder photo Jo

    19 September 2008

    Jo rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Sandra

    16 November 2008

    Sandra rated and commented on this recipe

    5 stars

    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!

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  • Binder photo The Horwell

    07 April 2009

    The Horwell rated and commented on this recipe

    5 stars

    Made these with leftover bits of dried fruit (dats, cranberries...) - lovely! Also used half oatbran half jumbo oats which gave a nice texture. Great for when a friend pops in for a cup of tea!

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  • Binder photo jerseyporter

    11 June 2009

    jerseyporter commented on this recipe

    If you think cutting biscuits off of a frozen roll of dough is too hard to do simply cut out your dough into biscuit shapes before freezing, open-freeze them on clingfilm-lined trays until hard, then transfer into a freezer bag for a bag of instant raw cookies that you can dip into. You can take out 2 or 20 or how many you need at one time (depending how many you made to start with of course - and assuming they didn't get baked and eaten straight away!!!)

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  • Binder photo bellymonster3

    25 July 2009

    bellymonster3 rated this recipe

    3 stars

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  • Binder photo rb

    26 July 2009

    rb commented on this recipe

    Made these a few weeks ago and they are great to be able to control how many you eat by freezing! Does anyone know what would be classed as one "serving"? If it's one biscuit then that's 138cals which seems quite a lot?? Thanks.

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  • Binder photo amp

    30 July 2009

    amp rated and commented on this recipe

    5 stars

    My favourite biscuits. I use half the amounts listed and still manage to make 24 biscuits. I bake half and freeze the other half for later. I find this easier than freezing a roll of dough. I use chopped almonds and desiccated coconut. Also, I grind the oats up in a large mortar and pestle which I think gives a better texture.

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  • Binder photo cluckcluck

    16 September 2009

    cluckcluck rated and commented on this recipe

    5 stars

    Love this recipe! However couldn't wait till my butter became soft so used a fine cheese grater and grated the butter! Then use electric mixer to cream the butter and sugar. I will make several batches next time! I will also try using spices in the mix as well

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  • Binder photo Beth

    21 September 2009

    Beth rated and commented on this recipe

    4 stars

    Nice - though really struggled to cut these - make take the advice of cutting them out and freezing them if I make them again.

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  • Binder photo susan6780

    19 October 2009

    susan6780 commented on this recipe

    my arm hurts from mixing the ingredients together,and i added a tsp pf cinnamon cos i love it! the biscuits came out huge,but wonderful,definately a keeper!!!!

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  • Binder photo Ashwini Benjit

    16 February 2010

    Ashwini Benjit rated this recipe

    5 stars

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  • Binder photo barbichef

    03 April 2010

    barbichef rated and commented on this recipe

    5 stars

    I keep making these adding different fruits and nuts each time. try them with chopped ginger from a jar. I find that after rolling, I half freeze the mix, take it out and cut it into slices then put it back in the freezer. it does make it easier to take out the amount one needs. they are so wonderful. Barbichef.

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  • Binder photo Sarah

    26 July 2010

    Sarah commented on this recipe

    These are great, simple biscuits!!! I loved the idea of being able to bake only a few and pop them back into the freezer!!! I added coconut to half and chopped nuts to the other half!!! Fantastic and my parents adored them and asked if i could bake some more!! I dont know about anyone else but my mixture was slightly too wet so it was quite hard to roll but i will definitely be trying them again sometime soon.

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Difficulty and servings

Easy

Makes 30 biscuits

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Freezable

Get the kids to help

Ingredients

YOUR CHOICE OF FLAVOURS

  • 50g chopped nuts such as pecans , hazelnuts or almonds
  • 50g desiccated coconut
  • 50g raisins , or mixed fruit
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Per serving (with dried fruit)

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

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