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Delia's Whole oat crunchies
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Makes: 12 pieces
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.
This recipe was first published in August 2013.