Freezer biscuits

Freezer biscuits

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(66 ratings)

Prep: 15 mins Cook: 15 mins


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

  • Freezable
  • Easily doubled / halved

Nutrition: per serving (with dried fruit)

  • kcal138
  • fat8g
  • saturates5g
  • carbs16g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.21g
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  • 200g pack butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g soft brown sugar
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 140g oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

Your choice of flavours

  • 50g chopped nuts such as pecan, hazelnuts or almonds
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g desiccated coconut
  • 50g raisin, or mixed fruit


  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.

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Comments, questions and tips

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jaywalker's picture
7th Aug, 2017
We have been making these biscuits for a good few years now and we love them. We don't freeze them anymore, spoon into blobs on a baking tray and cook the lot. When they start going soft we whack them back in the oven for 6-8 mins @ 180. My favourite flavour is triple ginger.... so thats ground ginger, stem ginger and chrystalised ginger. My partner likes dark choc, nuts and chilli. My mum likes milk choc.
10th Feb, 2017
Ive just made this, they are yummy! I did half the recipe and havent frozen them. I made them to to cook straight away. Very easy to make. I added chocolate drops and a few marshmallows I had in. My 2 year old boy loved helping me make them!
NatCupcake's picture
22nd Aug, 2016
Absolutely loved them, easy to make, love the fact you can freeze them, lovely!
17th Feb, 2016
These are amazing! So so tasty and really practical as well! I plan on making a batch at least once a fortnight so I always have some in the freezer. Easiest 5 stars ever.
18th Aug, 2015
Lovely recipe - I added pre-soaked mixed dried fruit (available from Sainsburys, pre-soaking helps to stop the fruit from burning and going bitter) and mixed spice. Baked half straight away and they are very tasty, more of a cakey texture than a crispy biscuit. Other half rolled up as specified in the recipe and in the freezer!
Frantic Flapjack
31st Mar, 2015
These were very good biscuits. I froze as stated in the recipe and sliced up from the freezer. They were better to eat as soon as they cooled - more crunchy. They got a little soggy after a day or two. I used coconut and currants in mine.
25th Dec, 2014
This is my all time favourite cookie/biscuit recipe. You can alter it as you please. I don't freeze mines and place about an egg-cup sized dollop on baking sheet and flatten with the back of a teaspoon leaving plenty of space around each one as they expand quite a bit in the oven! I made mines with coconut the first time but will be adding chocolate chunks to a small batch next time, and drizzle with melted chocolate on the remaining coconut ones once cooled. Everyone loved them!
29th Jul, 2014
Easy to make but a bit bland. I was disappointed.
20th May, 2014
I didn't bother with the wrapping and freezer, as I knew these would be consumed pretty quickly in our house. They turned out beautifully and exactly as the picture shows. You only need to put a dollop the size of an egg cup on the tray and flatten a little bit with the back of a tea spoon. Best biscuits I have ever made!
12th Mar, 2014
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.


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