zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Delia's Whole oat crunchies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Delia's Whole oat crunchies

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

    Makes: 12 pieces

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    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 

     

    Comments

    Average user rating

    0 stars

    Glossary