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.
|50g jumbo oats|
|60g porridge oats|
|75g demerara sugar|
|110g block butter|
|Pre-heat the oven to 190°, gas mark 3|
|Oven temperatures and Conversions|
|Click here for information|
|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
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.
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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.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
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
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