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Freezer oat & mixed fruit biscuits

Method

  • Beat the sugar and butter in a large bowl using a hand beater until smooth and creamy. 
  • Then add the eggs, one a time, beating between each addition.
  • Add the vanilla and salt, and briefly beat. 
  • Then add the oats and self-raising flour and stir with a wooden spoon, before adding the mixed fruit. Mix until well combined.
  • Place a sheet of baking paper (a little larger than A4) on a board and place half the dough in the centre. Spread it out a bit with a spatula (not right to the edge) and then roll it up to form a tight cylinder. Tighten the ends, roll on the board a few times and freeze for at least 30 mins. 
  • When ready, preheat oven to 160°C fan forced (180°C normal). 
  • Cut slices off the dough (dipping your knife in hot water as you do so) and place the biscuits on a lightly oiled baking sheet, leaving quite a bit of room between each one. Then cook in the oven for about 15 mins until golden brown. 
  • Allow the biscuits to cool for at least 5 mins before eating.
  • nb. The dough can be frozen for up to 3 months.
  • from Good Food magazine

Ingredients

  • 200 gm brown sugar
  • 250 gm unsalted butter, softened
  • 2 eggs
  • 1 tspn vanilla essence
  • a pinch of salt
  • 140 gm oats (NOT instant oats)
  • 200 gm self-raising flour
  • 50 gm mixed dried fruit
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm