Pre-make a large batch of one type, or smaller batches using our different flavour variations
Makes 40
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Bust out these fuss-free refrigerator biscuits when you’re in need of a treat that’s easily ready. Only baked when in demand, you can be sure they’re always warm, fresh and crunchy.


  • 1¼ cup brown sugar
  • 185 g butter, chopped
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 3 cups self-raising flour
  • ½ cup each chopped dates,
  • Chopped pistachios, chopped glace ginger, raw sugar, to sprinkle (optional)

Combine sugar and butter in a small saucepan. Melt on low heat until combined, stir in egg and vanilla.


Sift flour into a large bowl. Make a well in the centre. Add butter mixture and mix to form a stiff dough.


Divide dough into 3 portions. Knead flavour of choice into each portion (or simply use one flavour for all the dough). Roll each piece of dough into a log about 4 cm in diameter. Wrap in baking paper, plastic wrap or foil, twisting ends to seal. Place in the fridge or freezer until firm.


When ready to bake biscuits, preheat oven to 180 C. Line 2 oven trays with baking paper.


Slice frozen or chilled dough into 0.5 cm slices. Arrange on trays. Sprinkle with sugar if liked. Bake 10-15 mins until golden. Cool on tray for 5 mins then transfer to a wire rack to cool completely. Store biscuits in an airtight container.

TIP Cut off as many slices of dough as you need – freeze the remainder for later. This way you can always have fresh biscuits!


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