[Elaine G]

The guys at work are doing the Macmillan coffee morning next Friday but I will not be there to join in unfortunately.
I want to make chocolate chip biscuits - they are shortbread type not cookies.
Would it be OK to make them today and freeze them until next week. I am planning on putting them in cellophane bags for them to sell. Would I need to defrost first?
I am off sick unfortunately - but nothing contagious so no bugs in the biccies!!

Thanks

Elaine

[Mrs Bee]

I have often frozen raw rolled out biscuits but never frozen cooked biscuits.  I would be inclined to do a trial batch, freeze half and test.

Most other cakes/traybakes would freeze beautifully if the biscuits don't work out.

[maloneranger]

Why do you want to freeze them?

Biscuits have been "sterilised" in the oven while cooking; they are also low moisture.
Thus, they should not spoil, if stored in a cool dry place for weeks.

Somewhere, like a "tupperware" box or even a biscuit tin . . . . .

[Elaine G]

Thank you for your replies.
You are right of course Mrs Bee, a traybake would probably be safer. But the bagged biscuits always seem to sell well so I might compromise and do both!

Maloneranger you are right too, but I don't have a biscuit tin with a padlock  The freezer is a safer place!
Perhaps a few stern words would do the trick!

Thank you

Elaine

[8doubles]

Most shortbreads are very high in sugar so keep well ..................until i find them !

Airtight box after cooling should do it !

[Mrs Bee]

I have just had a brain wave... make the most of it I don't have them often.

If bags of biscuits go better, make biscotti. You can bag them up when they are cool, they will last for several weeks and, hopefully, because they are bagged up, no one will purloin them.

I am doing cakes for a Macmillan too, so I may do some of these too.

[snowdrops]

Millionaires shortbread should keep bagged up. @sda sell it in plastic containers, not very well sealed,also gingerbread men.