Freezer biscuits on a plate

Freezer biscuits

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(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
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  • 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.

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Comments, questions and tips

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26th Jul, 2010
These are great, simple biscuits!!! I loved the idea of being able to bake only a few and pop them back into the freezer!!! I added coconut to half and chopped nuts to the other half!!! Fantastic and my parents adored them and asked if i could bake some more!! I dont know about anyone else but my mixture was slightly too wet so it was quite hard to roll but i will definitely be trying them again sometime soon.
3rd Apr, 2010
I keep making these adding different fruits and nuts each time. try them with chopped ginger from a jar. I find that after rolling, I half freeze the mix, take it out and cut it into slices then put it back in the freezer. it does make it easier to take out the amount one needs. they are so wonderful. Barbichef.
19th Oct, 2009
my arm hurts from mixing the ingredients together,and i added a tsp pf cinnamon cos i love it! the biscuits came out huge,but wonderful,definately a keeper!!!!
21st Sep, 2009
Nice - though really struggled to cut these - make take the advice of cutting them out and freezing them if I make them again.
16th Sep, 2009
Love this recipe! However couldn't wait till my butter became soft so used a fine cheese grater and grated the butter! Then use electric mixer to cream the butter and sugar. I will make several batches next time! I will also try using spices in the mix as well
amp1043's picture
30th Jul, 2009
My favourite biscuits. I use half the amounts listed and still manage to make 24 biscuits. I bake half and freeze the other half for later. I find this easier than freezing a roll of dough. I use chopped almonds and desiccated coconut. Also, I grind the oats up in a large mortar and pestle which I think gives a better texture.
26th Jul, 2009
Made these a few weeks ago and they are great to be able to control how many you eat by freezing! Does anyone know what would be classed as one "serving"? If it's one biscuit then that's 138cals which seems quite a lot?? Thanks.
11th Jun, 2009
If you think cutting biscuits off of a frozen roll of dough is too hard to do simply cut out your dough into biscuit shapes before freezing, open-freeze them on clingfilm-lined trays until hard, then transfer into a freezer bag for a bag of instant raw cookies that you can dip into. You can take out 2 or 20 or how many you need at one time (depending how many you made to start with of course - and assuming they didn't get baked and eaten straight away!!!)
7th Apr, 2009
Made these with leftover bits of dried fruit (dats, cranberries...) - lovely! Also used half oatbran half jumbo oats which gave a nice texture. Great for when a friend pops in for a cup of tea!
16th Nov, 2008
Added chopped dates to the mix as partner not a fan of raisins. Yummy. Hadn't anything fresh for a sweet treat for childrens packed lunch one morning, had a couple of these cooked and cooled over breakfast!


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