Freezer biscuits

Easy biscuit recipe for 4 - 8 people, takes only 15 mins; recipe has butter, brown sugar, egg, vanilla extract, self-raising flour, oats, pecan, desiccated coconut and raisin.

Freezer biscuits

Freezer biscuits

Recipe by Chef Soomro Course: Easy biscuit
Servings

4 - 8

servings
Prep time

15 mins

Ingredients

  • Egg: 2 eggs
  • Butter: 200g pack butter, softened
  • Brown Sugar: 200g soft brown sugar
  • Self Raising Flour: 200g self-raising flour
  • Raisin: 50g raisin, or mixed fruit
  • Oats: 140g oats
  • Vanilla Extract: 1 tsp vanilla extract
  • Desiccated Coconut: 50g desiccated coconut
  • Pecan: 50g chopped nuts such as pecan, hazelnuts or almonds

Directions

  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 1/2 cm 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.