Whole Oat Crunchies

Here's one simple and quick cookie with  the least ingredients. 

I lessen the quantity of the sugar and butter a little (60g for sugar and 90g for butter) and it was just perfect for my taste.
Perhaps next time I would add some walnuts and pumpkin seeds nevertheless it's a good crunch.

50 g roll oats
60g porridge oats
75g demerara sugar
110 g  butter

Pre-heat the oven to 190°.
Mix oats and sugar in a bowl and mix them together.

Then melt the butter in a saucepan – only just melt it, be careful not to let it brown. Pour the melted butter into the bowl with the oats and sugar and mix until everything is well and truly blended.

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.

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 jar, in my case it never made it to the jar.

Enjoy...jue
adapted from cooking with delia