Basic biscuit recipe to freeze - any recommendations anyone?

Indigo_and_Violet

I've been enjoying these Malt Cookies recently: https://www.theguardian.com/lifeandstyle/2014/jan/18/how-to-bake-with-malt-ruby-tandoh-bake-off. The Horlicks (or supermarket own equivalent) makes them taste a bit fancy but isn't dear. I've also experimented with removing some flour (say, 30g or so) and adding 40g-ish of porridge oats to add texture. I haven't tried them from frozen but most biscuit recipes can be engineered to work like that with some experimentation on times and temps. 

pollyanna_26

It's worth remembering the index of Recipies. Quite a lot of them are on the Monthly Grocery Challenge at the top of the OS Forum page one. It's likely Twinks hobnobs and many other recipes are on there. I went looking for the Ginger sponge puddings a while back and everytime I look there I remember Dear much missed Squeaky who collated a lot of OS threads on cooking and other subjects.

There are newer recpies too. After Gingham Ribbon started the Vegetarian ones there are now Vegan , Dairy free, Grain free etc recipies. It's like a giant cookbook.

pollyx

Topher

I experimented with freezing an uncooked cylinder of H.M. biscuit dough. It had my own chopped chocolate chips in it and when cutting it straight from the freezer I had a bit of a tussle to get through frozen chips. In future I intend to part freeze it so it reatins structure, then cut the slices, then push it back together as a cylinder to freeze fully. Otherwise it was a successful experiment as the cooking time from frozen was not much different to when it hasn't been frozen. 

xlorna_janex

elljay said:

Over the next few days/weeks/probably months I've got lots of bits of building work going on so obviously want to provide endless brews and bikkies.  I thought I'd make some hobnobs but realise I've only got a scraping of golden syrup in the tin so wondered if anyone can recommend a good basic biscuit dough that I can freeze and take out and bake on the day I know they're coming as they're fitting in some of my work around other jobs so I won't always have much notice.  

I don't want to fill a biscuit tin as I'll only scoff them myself nor do I want to buy any for the same reason so the dough must be freezable!!  I've got the usual flour, butter, sugar, eggs, oats, cocoa,  honey etc etc in.

Your experiences please old stylers.

Thanks

Liz

This is actually a Easter biscuit recipe but it works really well to freeze! 

Recipe

225g of self raising flour

150g butter

100g icing sugar or caster 

½ beaten egg

5 drops Cassia oil/lemon/ or nothing 

Caster sugar for sprinkling

Currents/choc chips (optional)

 

Pre-heat the oven at 180 degrees (170 with fan)

Mix the flour and icing sugar together. Rub the butter in until it looks like bread crumbs. Add the cassia oil (be very careful not to add any more than indicated otherwise it can make the taste bitter)

Add the currents if using and then add the egg to form a ball.

Place your pastry in the fridge for about 1 hour (it helps to roll it)

You can put I in the freezer for less time of you are in a rush

Roll out the pastry to the thickness of a £1 coin and cut out using a round cutter or glass

Spread the biscuits on a tray with a baking sheet (leave space between them) and !!!!!! them with a fork (I usually do 3)

Bake for about 10-12 minutes, you want a bit of colour on them .

Sprinkle some caster sugar when they come out of the oven and let them cool on a cooling rack.

These freeze really well, so if you make a big batch you can freeze the dough. Defrost in the fridge then roll out and bake. 

Hope this helps