Freezer biscuits

Freezer biscuits

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(47 ratings)


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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level



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)



  • 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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  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

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carlaharvey's picture

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

carlaharvey's picture

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.......

alibee01's picture

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!

alibee01's picture

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!!

emelems's picture
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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 !

ragennelson's picture
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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!!

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