Freezer biscuits

Freezer biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 30 biscuits

Everyone 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 info

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, August 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dianasparkler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

excellent! proper crunchy as biscuits should be. Yes, they do spread out a lot. The 'sausage in the freezer' is a good plan, cut off and cook as and when.

chloehodges44's picture

Delicious biscuits but did find it very difficult to roll and they ended up quite small and a bit of a weird shape!!! If anyone has any tips on this please let me know. Froze last night then I cut two off this morning, baked at breakfast and cooled in time for my son to take in his lunchbox!

jaywalker's picture

Chloehodges44, we've been making these for a while now and we struggle with the sausage bit....its proper solid when frozen. we just get an empty ice-cream tub, line with baking parchment, spoon blobs of mix onto the sheet.....cover with more parchment and repeat till the box is full. Then freeze the whole box. the parchment stops the biscuits sticking together....and you can still choose how many you want to cook.
ps...we also have taken out the butter completly and use 150ml sunflower oil...makes for extra crunchy ones.

joankilleen's picture

Added 100g of chopped dark chocolate and they were lovely.

caz1979's picture
  • 1
  • 2
  • 3
  • 4
  • 5

There will always be some of these in my freezer. Made these twice now and each time they have been delicious. First time I made these following the recipe using raisins, pecans, apricots next time I added more of each and an extra 25g of oats and 15g coconut and were even tastier.

bingylala72's picture

Hmm, nearly half a pound of butter, same for sugar...!

lolly632's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made them with the coconut and were nice, however mine didn't turn out as round as the picture :-)

katievwood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These went down will with young and not so young. Made with mixed chopped nuts, sultans and dried apricot (my favourite), also made choc chip and nuts. So easy to slice from the freezer and cook in 10 mins

jezebabe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

scentedletters's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

jamesc373's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oats make them a bit chewy instead of crispy.

pops678's picture

didnt roll these up like suggested, put them int 3 round trays with white choc chips sultanas and prunes, when they were cooked covered the top in milk choholate..........these are heavenly

rosieposiep's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely moreish biscuits.

I cut out the freezing, slicing part by just piling mounds of the soft mixture on baking parchment.
Made the process much quicker too and worked well.
Thanks for sharing Emma.

rosieposiep's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely moreish biscuits.

I cut out the freezing, slicing part by just piling mounds of the soft mixture on baking parchment.
Made the process much quicker too and worked well.
Thanks for sharing Emma.

annahorvath's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jamjamian's picture

These biscuits are so easy to make and delicious, I always freeze in a roll and cut some many at a time ,so we always have biscuits at the ready...I add different ingredients so we have a variety of biscuits chopped glazed cherries, nuts, coconut,raisins...

janhearn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

cookiedew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very nice but couldnt cut when frozen. No problem though, just defrosted in the fridge and baked the following day. Lovely and chewy. I added sultanas and chopped apricots.

cherryhead's picture

I used rum soaked raisins in mine, lovely!

frozenpixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were amazing, soft and chewy and tasty. None of them actually went in the freezer, but I will definitely have to make some more for rainy weekends...

Pages

Questions

Tips