Return to listing

Whole Oat Crunchies

These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.

 
 
 Whole Oat Crunchies

  Makes 12

Ingredients
 50g jumbo oats
 60g porridge oats
 75g demerara sugar
 110g block butter
 Pre-heat the oven to 190°, gas mark 3
Conversions
Need help with conversions?
Equipment
A Silverwood oblong tin 20cm by 26cm, 4cm deep, base and sides lined with a non-stick liner

This recipe is from Delia's Cakes

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Almond Biscotti Makes about 16

Almond Biscotti

I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.

 
 
Chocolate Orange Biscuits Makes about 22

Chocolate Orange Biscuits

If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.

 
 
Crystallised Ginger Oat Biscuits Makes 12

Crystallised Ginger Oat Biscuits

These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.

 
 
Semolina Shortbreads Makes 12 wedges

Semolina Shortbreads

This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Apricot Preserve
22 Jul 2014 15:33
Coffee Break Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Kenwood Kmc010 Titanium Chef
22 Jul 2014 18:29
Books me too
17 Jul 2014 16:38
Equipment Best micro combi
15 Jul 2014 14:04
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com