Freezer biscuits on a plate

Freezer biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(76 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Feb, 2011
Yummy biscuits. I didn't freeze the mixture just cooked them in dollops instead and cooked for a few mins less. I used 100g raisins and turned out really well.
9th Feb, 2011
really easy and very tasty x
16th Dec, 2010
Made thesr biscuits yesterday. I put white choclate chunka in one half and did the other half plain. They are really yummy and have almost gone already! Will def make them again and try different fillings. Thanks Emma, you're a gem!
10th Dec, 2010
not gunna lie maybe THE tastiest cookie mixture ever!! I started making them and then realised didn't have any coconut so added flaked almonds instead... worked amazingly!! I also added chocolate pieces instead of the nuts, also worked very well :D
9th Dec, 2010
Easy to make & great to have on standby in the freezer. I made some today & baked a few. They tasted so good I think some more will be going in the oven very soon. I added coconut & raisins & a little ginger.
6th Dec, 2010
Like others I was confused by the instruction to put half the mixture on the greaseproof paper, and no mention of the other half. I assumed that maybe it was so you could use half the mix straight away, and then freeze the other half. However, the ones I made without freezing spread out way too much and I was a bit disappointed. But when I got the rest out of the freezer a week later, not only was it easy to cut (I only made the roll about 6-7cm diameter), but cooked beautifully into nice round biscuits, that were very tasty. Will definitely make again.
12th Oct, 2010
I want to try this recipe but am not sure about the vanilla extract. I found two forms of vanilla, one is powder and the other is a strong thick liquid. Should i use the liquid or the powder? :)
1st Oct, 2010
These were easy to make and very yummy!!! Would make again!
16th Sep, 2010
I love these biscuits! My daughter and I made them together. I knew they would be great, given the feedback, so I made double to amount! They are fab and my husband thinks he had died and gone to heaven.
6th Aug, 2010
I have passed this recipe on to everyone I know. It is not only delicious but a busy persons stand by. someone calls and within 30 mins the smell and taste have filled the visi and made it a special occasion. I add all sorts including stem ginger, chocolate chips, date and wallnuts, my own dried fruit such as blueberries, raspberries, apple chips and black currants. variations of nuts and spices. Fresh honey on top is good too. Thank you for this recipe.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?