Freezer biscuits on a plate

Freezer biscuits

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(86 ratings)

Prep: 15 mins Cook: 15 mins


Makes 30 biscuits

Everyone needs a treat now and again! These oat-packed biscuits are designed to be stored in the freezer – simply bake when the mood strikes

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 a dairy product made from separating whole milk or cream into fat and…

  • 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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2nd Jul, 2020
I love making these with raisins. It takes my oven 25 minutes to cook the biscuits and then I leave them in the oven whilst the oven is Colling down to get the biscuits to the crunch I like. Thanks.
14th Apr, 2020
These are great! I added dried cranberries and blueberries as that's what I had in the cupboard. It made 2 'rolls' (one of which is still hidden in the freezer!!) I did freeze them first and they baked fine, the only issue I had was, as I have a gas oven :-( is that the bottom shelf spread out more before i remembered to swap them around, i ended up with half flatter and crispier and the other half fatter and softer.... both were lovely!
30th Aug, 2019
'Pile up half the mixture' - it never says what to do with the other half. 'spread the mixture along' as in what shape? A circle? A rectangle? Difficult to spread as it sticks to the greaseproof paper and the spoon. Despite using the correct and exact amount of ingredients the mixture is too soft to roll about like a rolling pin.You have to pick it up and turn it, it's quite soft. The paper instructions aren't clear. I'm very pedantic and have done exactly as the recipe says. I can only imagine the positive comments are from experienced people who are able enough to adjust.
11th Jan, 2019
Great biscuits, have made them twice now. I just do half the mixture and bake them straight away. The timing is exactly right at 15 minutes. These are a keeper!
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.


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