Freezer biscuits

Freezer biscuits

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(57 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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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Ingredients

  • 200g pack butter, softened

    Butter

    butt-err

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

  • 200g soft brown sugar
  • 2 egg

    Egg

    egg

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

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

Your choice of flavours

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

    Pecan

    pee-kan

    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

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.

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Comments (73)

rosieposiep's picture
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
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
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
4

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
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...

Missy Mazii's picture
5

forgot to rate- ooops, yum yum!

Missy Mazii's picture
5

Fab, easy, soft, quick and chearful!
I put 50g of chopped glaze cherries and 50g white choc chips in and make them like cookies just putting blobs on greaseproof paper and got 18 fab huge treats. So much lighter and softer than my kids usual favourite oaty Anzac biscuits and an instant hit.
Oats in cookies always makes me feel better ;)
Haven't tried freezing yet but because I wasn't allowed to as it was all eaten up, lol.
A great idea when you are due visitors, pop them in when you answer the door and they'll be ready with a cuppa in no time making you look like a true Kitchen Goddess <3

micah160209's picture
5

Very nice biscuits, easy to make, i added raisins and a grated apple to the mixture!!

emarrinan's picture

These biscuits are more like mini cakes. They have no crunch or chewiness, and have a cake like texture when cooked. If anyone had another freezer biscuit option, I'd love to hear it!

tc1980's picture
4

I was initially confused about the whole wrapping up business, but once I got my head round it I found that they were very easy to put together and tasted nice. I added raisins and a teaspoon of cinnamon. 50g of raisins was not enough for my taste, though so will add more next time. For a special treat, I think these would be great with melted chocolate drizzled over the top after cooling.

queen_jane's picture

This recipe is great, so easy and convenient. My little boy loves it. Liking the idea that I have a batch in the freezer so anytime i feel like having one or a treat for my little boy its always ready in 15mins. Will def make another batch for the freezer and add chocolate next time.

boberika's picture
5

Great recipe, but I don't use as much butter add a bit more oats, dried fruit, dark choclate chips and nuts :)

stellakitti's picture
5

First time i baked cookies! And i made it! :) That say's it all!

sophieaugu's picture
4

I cooked these straight after making (didn't freeze) and they turned out nice. They are a little dry but certainly tasty.

helenrothwell's picture
5

I'm a professional baker (what a life...!?) and freezing dough/pastry is quite usual for us. There's really no quality lost and a lot less waste! I find these sorts of recipes great since baking-as-needed means more freshness and yummy spontaneity :-) There's no reason why, after 20 or so minutes out of the freezer, you couldn't squash in whatever addendums that took your fancy. Just great!

babybex's picture
5

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.

lilymayrose's picture
4

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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