What types of cookie/biscuit doughs can be frozen and still bake
decently?
My mother has a huge sweet tooth and like biscuits with her tea. But she
gets bored with any one type, so the normal packets of biscuits go stale
before they are finished (I rarely eat any).
Seems as though it would be easier to make batches of suitable
biscuit/cookies and freeze lumps for baking in the toaster oven. Fresh
biscuits on demand.
But I'm a bread baker rather than a biscuit maker, so no idea which
types of dough freeze. So far none of the recipes I've looked at say one
way or the other.
TIA