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
Makes 30 biscuits
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- 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.
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 2.0g, carbohydrate 16.0g, fat 8.0 g, saturated fat 5.0g, fibre 1.0g, sugar 8.0g, salt 0.21 g
Recipe from Good Food magazine, August 2007.
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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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Difficulty and servings
Makes 30 biscuits
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Get the kids to help
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
Per serving (with dried fruit)
138 kcalories, protein 2.0g, carbohydrate 16.0g, fat 8.0 g, saturated fat 5.0g, fibre 1.0g, sugar 8.0g, salt 0.21 g
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