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.
Try

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 21-40

  • Binder photo barbichef

    06 August 2010

    barbichef commented on this recipe

    I have passed this recipe on to everyone I know. It is not only delicious but a busy persons stand by. someone calls and within 30 mins the smell and taste have filled the visi and made it a special occasion. I add all sorts including stem ginger, chocolate chips, date and wallnuts, my own dried fruit such as blueberries, raspberries, apple chips and black currants. variations of nuts and spices. Fresh honey on top is good too. Thank you for this recipe.

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  • Binder photo Breezy

    06 August 2010

    Breezy rated this recipe

    4 stars

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  • Binder photo Kerrie J McManus

    16 September 2010

    Kerrie J McManus commented on this recipe

    I love these biscuits! My daughter and I made them together. I knew they would be great, given the feedback, so I made double to amount! They are fab and my husband thinks he had died and gone to heaven.

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  • Binder photo Louise

    01 October 2010

    Louise rated and commented on this recipe

    4 stars

    These were easy to make and very yummy!!! Would make again!

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  • Binder photo Haris

    12 October 2010

    Haris commented on this recipe

    I want to try this recipe but am not sure about the vanilla extract. I found two forms of vanilla, one is powder and the other is a strong thick liquid. Should i use the liquid or the powder? :)

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  • Binder photo kasia

    24 October 2010

    kasia rated this recipe

    5 stars

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  • Binder photo Jasminebro

    06 December 2010

    Jasminebro rated and commented on this recipe

    5 stars

    Like others I was confused by the instruction to put half the mixture on the greaseproof paper, and no mention of the other half. I assumed that maybe it was so you could use half the mix straight away, and then freeze the other half. However, the ones I made without freezing spread out way too much and I was a bit disappointed. But when I got the rest out of the freezer a week later, not only was it easy to cut (I only made the roll about 6-7cm diameter), but cooked beautifully into nice round biscuits, that were very tasty. Will definitely make again.

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  • Binder photo Suzi

    09 December 2010

    Suzi rated and commented on this recipe

    4 stars

    Easy to make & great to have on standby in the freezer. I made some today & baked a few. They tasted so good I think some more will be going in the oven very soon. I added coconut & raisins & a little ginger.

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  • Binder photo gabba92

    10 December 2010

    gabba92 rated and commented on this recipe

    5 stars

    not gunna lie maybe THE tastiest cookie mixture ever!! I started making them and then realised didn't have any coconut so added flaked almonds instead... worked amazingly!! I also added chocolate pieces instead of the nuts, also worked very well :D

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  • Binder photo domestic goddess

    16 December 2010

    domestic goddess commented on this recipe

    Made thesr biscuits yesterday. I put white choclate chunka in one half and did the other half plain. They are really yummy and have almost gone already! Will def make them again and try different fillings. Thanks Emma, you're a gem!

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  • Binder photo LYN

    09 February 2011

    LYN commented on this recipe

    really easy and very tasty x

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  • Binder photo claire

    15 February 2011

    claire commented on this recipe

    Yummy biscuits. I didn't freeze the mixture just cooked them in dollops instead and cooked for a few mins less. I used 100g raisins and turned out really well.

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  • Binder photo kiara1894

    27 February 2011

    kiara1894 rated and commented on this recipe

    5 stars

    I made these biscuits with flaked almonds and fresh cranberries. They tasted wonderful, soft on the inside crunchy on the outside. I will definately be making them again. I also used flora light instead of butter but they still turned out great!

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  • Binder photo littlemisssmiles;)

    03 March 2011

    littlemisssmiles;) rated and commented on this recipe

    5 stars

    this recipe was truly tasty and easy to make. would defintley make it again! LOVED IT.

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  • Binder photo olivekb

    01 April 2011

    olivekb rated and commented on this recipe

    5 stars

    Excellent recipe. Biscuits come out perfect every time, always have a batch in the freezer....although once they are cooked they never last long!

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  • Binder photo Alaine90

    05 April 2011

    Alaine90 commented on this recipe

    I just love this receipe I made this in a big block rather than freezing, but they were brilliant. =) will be making again.. i also added some chocolate... =)

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  • Binder photo Tbag

    16 April 2011

    Tbag commented on this recipe

    made these a couple of days ago, placed them in the freezer and tried them today. Lovelly. It was ideal as I was just running out of snacks for the children - they loved them.

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  • Binder photo Lily Pig

    02 May 2011

    Lily Pig rated and commented on this recipe

    4 stars

    Just baked these as the cookie jar was empty - absolutely gorgeous. No bells and whistles, just a lovely biscuit to have available when you feel the need to raid the cupboards (and freezer) for something sweet and crunchy. I added coconut to mine and they were nubbly, narly and moreish. Already planning to make a second batch of batter and leave in the freezer for emergencies.

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  • Binder photo Abaddon

    03 May 2011

    Abaddon rated and commented on this recipe

    5 stars

    yummy!

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  • Binder photo bexxy

    11 June 2011

    bexxy rated and commented on this recipe

    5 stars

    these are so good i give out frozen batchs, as payment when i get my dad round yet again for a bit of diy. my little girl loves them, and there handy for surprise vistors. always have a batch in the freezer.

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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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