OAT CRUNCH BISCUITS

OAT CRUNCH BISCUITS

Making these delicious little biscuits at home will cost you half what you would pay in the shops. These ingredients are enough for 12 biscuits.

- Delia Smith

Ingredients

4½ oz (125 g) porridge oats

4 oz (110 g) butter or margarine

3 oz (75 g) Demerara sugar

Preheat the oven to gas mark 5, 375F (190C).

Method

Well butter a shallow baking tin (11 x 7 inches/28 x 18 cm). Then melt 4 oz (110 g) butter gently in a saucepan, without letting it colour, and mix the sugar and porridge oats evenly in a mixing bowl.

Now pour the melted butter into the mixture, and mix until all the ingredients are well and truly blended together.

And all you have to do now is press this mixture all over the base of the baking tin and then bake in the oven for 15 minutes or until they’re a nice pale golden colour. Take the tin out of the oven, and cut the mixture into 12 portions – then leave in the tin until quite cold and crisp before removing them to an airtight tin (if you want to store them)