Freezer biscuits on a plate

Freezer biscuits

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(87 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


  • 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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25th Aug, 2013
These went down will with young and not so young. Made with mixed chopped nuts, sultans and dried apricot (my favourite), also made choc chip and nuts. So easy to slice from the freezer and cook in 10 mins
6th Jun, 2013
Excellent and very tasty biscuits. Will make again. I didn't freeze mine but cooked them straight away. Maybe it's my oven but they were starting to burn after 12 minutes so I guess 15 minutes must be the cooking time for the frozen mix. I think 10 would be about right for the unfrozen mix. Tried cranberries and raisins on the first attempt. Will do raisins and chopped nuts next. Also method part 2 seems a little ambiguous...I have shown it to 3 people and we have all come up with different meanings :) A video would be useful.
22nd May, 2013
Added cinnamon to these but no fruit. Rolled spoonfuls into walnut sized pieces then flattened so they were like falafel. Froze then baked for the time suggested. Turned out really well, though better when baked fresh. A great after school treat, the children love coming home to the small of a warm biscuit!
12th Mar, 2013
Oats make them a bit chewy instead of crispy.
20th Nov, 2012
didnt roll these up like suggested, put them int 3 round trays with white choc chips sultanas and prunes, when they were cooked covered the top in milk choholate..........these are heavenly
15th Nov, 2012
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.
15th Nov, 2012
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.
22nd Aug, 2012
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.
17th Mar, 2012
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...
8th Feb, 2012
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!


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