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Freezer biscuits

Freezer biscuits on a plate

Freezer biscuits

Name: Freezer biscuits
Cook time: 15 min
Total time: 30 min
Yield: Makes 30 biscuits
Cuisine: British
Ingredients: 200g pack butter softened; 200g soft brown sugar; 2 eggs; 1 tsp vanilla extract; 200g self-raising flour; 140g oats; 50g chopped nuts such as pecan hazelnuts or almonds; 50g desiccated coconut; 50g raisin or mixed fruit

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Makes 30 biscuits

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.6 out of 5.95 ratingsRate

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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

Easily doubled

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g pack butter

softened
200g soft brown sugar
2 eggs
1 tsp vanilla extract
200g self-raising flour
140g oats

Your choice of flavours

50g chopped nuts such as pecan

hazelnuts or almonds
50g desiccated coconut
50g raisin

or mixed fruit

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Nutrition: per serving (with dried fruit)

kcal138
fat8g
saturates5g
carbs16g
sugars8g
fibre1g
protein2g
salt0.21g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

EMMA SAYS...

Everyone needs a treat now and again, and these biscuits are packed with oats, which makes me more comfortable about handing them out to children. Kids will also love rolling the dough into a sausage shape and deciding what flavours to add. The biscuits will keep for ages in the freezer and are great for filling a fractious half hour or as a pick-me-up after a long day.

Recipe from Good Food magazine, August 2007

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A star rating of 4.6 out of 5.95 ratings

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