Freezer biscuits
By Emma Lewis
Cooking time
Prep: 15 mins Cook: 15 minsSkill level
EasyServings
Makes 30 biscuitsEveryone needs a treat now and again, and these biscuits are packed with oats, which takes away some of the guilt
Nutrition and extra info
Additional info
- Freezable
- Easily doubled / halved
Nutrition per serving (with dried fruit)
- kcalories
- 138
- protein
- 2g
- carbs
- 16g
- fat
- 8g
- saturates
- 5g
- fibre
- 1g
- sugar
- 8g
- salt
- 0.21g
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
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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, August 2007
Comments, questions and tips
Comments
Excellent and very tasty biscuits. Will make again. I didn't freeze mine but cooked them straight away. Maybe it's my oven but they were starting to burn after 12 minutes so I guess 15 minutes must be the cooking time for the frozen mix. I think 10 would be about right for the unfrozen mix. Tried cranberries and raisins on the first attempt. Will do raisins and chopped nuts next. Also method part 2 seems a little ambiguous...I have shown it to 3 people and we have all come up with different meanings :) A video would be useful.
Added cinnamon to these but no fruit. Rolled spoonfuls into walnut sized pieces then flattened so they were like falafel. Froze then baked for the time suggested. Turned out really well, though better when baked fresh. A great after school treat, the children love coming home to the small of a warm biscuit!
We liked them so much. Even my husband who is on diet now can enjoy these little biscuits (I made them little, only half-sized). I added dried apricots, chocolate and some nuts.
Didn't bother with freezing, but made the dough in the evening and put it in the fridge, and the next day made little balls and squashed them a bit.
Really easy recipe. I froze half the mixture, and cooked the other half straight away. The ones I cooked immediately tasted nice but were too thick and cake like. Sliced a couple of frozen ones today and cooked them. Much better because you can accurately slice the right thickness to produce a crispy biscuit. Would definitely recommend cooking them from frozen. I made them with walnuts and raisins. Next batch will be White chocolate and cranberry at the request of my daughter!
Fab, easy, soft, quick and chearful!
I put 50g of chopped glaze cherries and 50g white choc chips in and make them like cookies just putting blobs on greaseproof paper and got 18 fab huge treats. So much lighter and softer than my kids usual favourite oaty Anzac biscuits and an instant hit.
Oats in cookies always makes me feel better ;)
Haven't tried freezing yet but because I wasn't allowed to as it was all eaten up, lol.
A great idea when you are due visitors, pop them in when you answer the door and they'll be ready with a cuppa in no time making you look like a true Kitchen Goddess <3
I was initially confused about the whole wrapping up business, but once I got my head round it I found that they were very easy to put together and tasted nice. I added raisins and a teaspoon of cinnamon. 50g of raisins was not enough for my taste, though so will add more next time. For a special treat, I think these would be great with melted chocolate drizzled over the top after cooling.