Baking Biscuits. How to Make Easy Cookies for the Family

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Baking biscuits for the family doesn’t need to be a time consuming or expensive exercise. In fact, let the kiddies help you to fill the biscuit tins as we are heading the time of year where Easter and Ramadan are celebrated.

This time of the year families gather. While we want to remind everybody to keep safe with regards to Covid regulations, we know that preparing now, will take the pressure off and allow you to celebrate.

When it comes to biscuits, you have two good options:  You can bake biscuits that you pack into containers or you can prepare the biscuit dough and freeze it till just before you want to serve them.

Freezing Biscuits

In fact, most biscuits and biscuit dough freeze well.  Remember to completely cool baked biscuits and scones on a wire rack before wrapping and freezing.

To protect flavour and prevent the baked products from drying out, wrap tightly in heavy duty aluminium foil or freezer wrap, or pack in freezer bags.

Biscuit Dough Freezes Well

Most biscuit and cookie doughs freeze extremely well and can be kept frozen for up to two months. Use these tips for freezing: Double-wrap dough in cling film to prevent freezer burn and the absorption of odours from your freezer.

You can freeze scratch-made biscuit dough for a rainy day. After cutting out your biscuits, arrange them on a lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer.

Once frozen, the cut out biscuits or little balls of dough should get sealed up inside a plastic freezer bag.

And when you need a cookie fix, just grab as many as you want to bake and pop them in a pre-warmed oven.

What Homemade Cookies Freeze Well?

In general, any cookie doughs with a lot of butter or fat freeze well, including:

  • Shortbread
  • Gingerbread
  • Drop cookies, like oatmeal, chocolate chip or peanut butter cookies.
  • Sugar cookies

It is a good idea to thaw the frozen biscuits before baking. Place the frozen biscuits in a refrigerator the night before in an airtight container. Once thawed, position the biscuits on a baking sheet and cook in a 180 – 200C degree oven for approximately 20 minutes.

Here is a recipe for a very basic butter biscuit that can be cut into shapes and iced:

Basic Butter Biscuit


3/4 cup sugar

1/2 cup Butter, softened

1 large Egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract



Heat oven to about 180 – 200 C.


Combine sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining ingredients and beat at low speed, scraping bowl often, until well mixed.


Shape dough into 1-inch balls. Place, 2 inches apart, onto a greased baking pan. Flatten slightly with bottom of glass. Bake 6-8 minutes or until edges are lightly browned. Cool completely. Store in airtight container at room temperature. (Ice if you choose to)

Biscuit lovers love this freezer friendly biscuit recipe. These biscuits are great for snacks and to have on hand when guests pop over. And with only four ingredients, they are cheap and super easy to make.

4-Ingredient Biscuits


500gm (2 cups) butter, softened

1 tin (397g) condensed milk

1/2 cup caster sugar

5 cups Self-Raising Flour


For those using an electric mixer, fold the flour into the mixture first with a spoon, and then combine well with a mixer. Leave as is or add flavours (some ideas below) for some variety.

For those planning on cooking the biscuits immediately, roll them into teaspoon-sized balls and press on the tops with a fork (dip the fork in flour to prevent sticking). Pop them on your baking tray and bake for 10-15 minutes, until golden brown.

Preheat oven to 180˚C.

Line baking trays with baking paper and set aside. Skip this step if you are freezing.

Cream the butter and sugar until light and fluffy.

Add the condensed milk and mix.

Sift the flour and fold through, stirring until combined with a wooden spoon. A dough should form.

Separate into however portions you want to make.

Add your flavour to each portion.

If planning to freeze, roll the dough into a roll, wrap in baking paper, then cover with cling wrap and freeze until ready. This mixture can be frozen for up to three months.

If baking straight away, after mixing through the flavour, roll into small balls, place on lined trays and press the tops gently with a fork.

Bake in oven for about 10 minutes until golden brown.

To bake frozen biscuits, just slice the roll as needed and pop into a preheated oven for 10 minutes.

Flavour Varieties

The varieties of this mixture are endless. Just add a couple of tablespoons and go from there.

  • Chocolate (white or milk) Chip
  • Mini Marshmallows
  • Hundreds and Thousands – can be sprinkled through or rolled in them
  • Sultanas
  • Jam Drops – Place a hole in the top of each biscuit and add a little jam
  • Nuts
  • Peanut Butter
  • Nutella

Visit any one of our five stores for a great range of cooking, baking and icing goods.

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