This investigation was carried out to study the effect of adding propolis extrat, as antioxidant, to the biscuit formula as improving agent to enhance the shelf fife. propolis extract contained 04.1%. total flavo­noids. Addition of propolis extract to butter oil resulted in good stability upon storage. The stability was in parallel with propolis concentration which showed 15.5 months at 0.02% to 38 months at 0.1%, addition levels. Meanwhile it was 8 months in respect to control. Peroxide value of treated, untreated butter oil, and that extracted from baked biscuits during 8 months of storage was determined and showed the same trend as that of Rancimat. Organoleptic properties of the baked biscuit showed an improvement due to the addition of propolis extract.