I’ve made freezer biscuits before with a variation on a recipe my nanny used to make. Nanny always added cinnamon to her biscuits and later in the post I’ll give you some ideas on other flavours you can dabble with, the good news is that this biscuit recipe is very versatile and you’ll always get the same results in texture which is a super light shortbread style buttery crumble in your mouth…perfect to accompany a cup of tea or coffee.
This recipe makes approximately 24 biscuits but the bonus is that you can easily cut the number of biscuits you want and 10 minutes later you’ve freshly baked biscuits, I tend to bake these in batches of 12 at a time, that way you have enough for yourself and a guest or two without having a full on pigout…unless a full on pigout is what you want then fire away my friend I’m not judging you!
Because I made these biscuits using orange zest I also had the juice of the orange left so I used it to make a reduction and then make a delicious orange icing to drizzle over each biscuit. Like I said, I only made half the mixture up into biscuits so I’ve still got the other half of the orange reduction in the fridge to make into icing at a later date..how easy is that?
The biscuit mixture is quite a soft consistency but please do not be tempted to add more flour. To get this impressive biscuit ‘sausage’ I simply plopped the biscuit dough along the length of come plastic film then roughly smoothed it with the back on a spatula. Then you fold the plastic film and taking each loose end roll the dough in the wrap until you achieve the sausage shape, then I push the ends in to fatten the sausage up (honestly, this description is making me giggle!). Hope that’s clearer than mud, let me know if not and I’ll do a quick tutorial!
Once you’ve moulded your biscuit dough, pop it in the freezer until you next want biscuits (if making straight way you’ll need to leave the dough for at least 30 mins)
Why not try these flavour alternatives?
Such a simple to make biscuit that's versatile, doesn't mind being different flavours and can be kept fresh for over a month in the freezer. Now you can have fresh biscuits in under 15mins!
- 100 g butter (dairy free spread)
- 100 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 300 g plain gluten free flour
- zest of one orange
- 1 orange (quartered)
- 3 tbsp caster sugar
- 300 ml water
- 3 tsp orange reduction
- 9 tsp icing sugar
In a mixing bowl add the butter and caster sugar and beat well.
Add the egg and extract and repeat beating until incorporated.
Add the flour and orange zest and beat to combine, the mixture will be a very soft dough.
place a large sheet of plastic film onto the work surface and plop spoonfuls of the mixture along the length of the wrap, smooth mixture with a spatula or back of a spoon.
Fold the wrap over the dough and using the loose ends roll the dough back and forth on the work surface to create a sausage shape.
Press each end in to square off the sausage shape and carefully transfer to the freezer for at least 30mins if making biscuits that day.
preheat the oven to 180C or 160 fan. Bake the biscuits for 10-12 mins. Remove and cool completely.
Cut the left over orange into quarters and place in a saucepan with the 300ml water and caster sugar.
Rapid boil for 20 minutes, the liquid will thicken in that time to a runny syrup.
Allow to cool completely.
Take 3 tsp of the cooled orange syrup and combine with the icing sugar, then drizzle onto each cooled biscuit. (I make a diddy piping bag out of some baking paper and snip the corner off - see pictures)