Freezer Biscuits


These biscuits are incredibly easy to make as well as being useful. Just form a rich biscuit dough into a roll and then wrap and keep in the freezer or ice-making compartment of the refrigerator. Then, at any time and within minutes, you can produce thin, light and crisp biscuits with a deliciously buttery flavour. These are perfect to serve with ice cream.

The richness of the dough makes the biscuit roll easy to slice, and you can achieve far thinner biscuits this way than by any other method I know. You can slice as many biscuits as you want from the frozen roll and then put it back in the freezer for another time.

Vary the biscuits by adding flavourings to the flour before mixing with the butter and egg. Try finely grated lemon or orange rind, finely chopped nuts, cocoa powder (for chocolate biscuits), finely chopped dried fruit or peel, desiccated coconut, and ground or whole spices. Makes about 60 biscuits.

  1. Sift 200 g (1 oz) plain flour with 2 teaspoons baking powder and a good pinch of salt. Put 150 g (5 oz) diced, chilled butter into a food processor with 200 g (1 oz) golden caster sugar, 1 beaten egg, 1 teaspoon vanilla essence and the sifted ingredients. Whizz to a soft, smooth dough.

  2. Scrape the dough on to a sheet of clingfilm or foil and shape into a roll 30-35 cm (12—14 in) long. Wrap the clingfilm or foil round the roll and continue to pat more neatly into an oblong or round. Freeze for at least 30 minutes. Preheat the oven to 200°C, 400°F, Gas Mark 6.

  3. Unwrap the frozen dough and place on a board, heave for a few minutes before slicing. Slice off as many biscuits as you want as thinly as possible with a serrated knife. Wrap the remaining dough again and put back in the freezer. Lay the biscuits 1.5 cm (¾ in) apart on a baking sheet and bake for 1—9 minutes, until golden, heave for 1—2 minutes, then transfer to a wire rack to cool.