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Freezer biscuits

Everyone needs a treat now and again, and these biscuits are packed with oats, which takes away some of the guilt

  • Prep: 15 mins
    Cook: 15 mins
  • Makes 30 biscuits
  • Easy
  • Makes 30 biscuits
  • Easy
  • Calories 138
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 8
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.21

Nutrition per serving

  • Calories 138
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 8
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.21

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 pecans, hazelnuts or almonds
  • 50g desiccated coconut
  • 50g raisins, or mixed fruit

Tip

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.

Method

  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.