Delia's Whole oat crunchies


50g jumbo oats
60g porridge oats
75g demerara sugar
110g block butter

Pre-heat the oven to 190°C, gas mark 3

Equipment: A Silverwood oblong tin 20cm by 26cm, 4cm deep, base and sides lined with a non-stick liner


First weigh out the oats and sugar, place them in a bowl and mix them together as evenly as possible. 

Then gently melt the butter in a saucepan – only just melt it, be careful not to let it brown. Next pour the melted butter into the bowl with the oats and sugar and mix until everything is well and truly blended.

Now all you have to do is tip the mixture into the prepared tin and press it out evenly all over with the back of a tablespoon. Bake near the centre of the oven for 15–18 minutes or until a nice pale gold colour. 

Then remove the tin from the oven and cut the mixture into 12 portions while it is still warm. 

Leave in the tin until cold and crisp before storing the biscuits in an airtight tin.

Recipe from Delia's Cakes published by Hodder and Stoughton 2013
. © Delia Smith 2013 

To watch this recipe video, click here

See also: Delia's Almond Biscotti

For more information about Delia's online cookery school go to www.deliaonline.com 


  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Makes: 12 pieces

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This recipe was first published in August 2013.