Freezer biscuits on a plate

Freezer biscuits

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(77 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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15th Jul, 2011
I cooked these straight after making (didn't freeze) and they turned out nice. They are a little dry but certainly tasty.
1st Jul, 2011
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!
11th Jun, 2011
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.
3rd May, 2011
2nd May, 2011
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.
16th Apr, 2011
made these a couple of days ago, placed them in the freezer and tried them today. Lovelly. It was ideal as I was just running out of snacks for the children - they loved them.
5th Apr, 2011
I just love this receipe I made this in a big block rather than freezing, but they were brilliant. =) will be making again.. i also added some chocolate... =)
1st Apr, 2011
Excellent recipe. Biscuits come out perfect every time, always have a batch in the freezer....although once they are cooked they never last long!
3rd Mar, 2011
this recipe was truly tasty and easy to make. would defintley make it again! LOVED IT.
27th Feb, 2011
I made these biscuits with flaked almonds and fresh cranberries. They tasted wonderful, soft on the inside crunchy on the outside. I will definately be making them again. I also used flora light instead of butter but they still turned out great!


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