Whilst not perfectly formed, the balance of sweet cream butter, soft brown sugar bound together with rolled oats, is so very comforting. This recipe will take you less than five minutes to make, and a quarter of an hour for baking.

So grab a mixing bowl whilst you are preparing breakfast and by the time you flick the kettle on for a mid-morning coffee break, you’ll be so pleased you did. Promise me though, allow these oat slices to get completely cold before you begin to tuck in, else they’ll crumble all over your  keyboard, and you won’t bother to with them again.

To make twelve biscuits for a mid morning treat, you simply need to …

Weigh 100 g (4 oz) unsalted butter into an oven proof mixing bowl.  Switch the oven on and set the temperature to 190 C Gas Mark 5 and place the bowl inside so that the butter melts as the oven warms up.  DO NOT allow the butter to burn, so if you are likely to be distracted melt the butter in your microwave,  or if you have an AGA as you would normally on the warming plate.

Whilst the butter is melting, line a 22 cm (8 inch) square baking tin with baking parchment and then weigh out 100 g (4 oz) super fast oats or rolled porridge oats and 50 g (2 oz) light soft brown sugar or light Muscovado pour these into the melted butter and mix really well so that the oats are coated in the butter and the sugar is thoroughly combined.

Spread the mixture into the bottom of your lined tin and then bake in the oven for 10 – 12 minutes or until the oats are toasted a light golden brown and the butter has been absorbed.

Remove from the oven and carefully cut twelve portions and then leave on the side until completely cold. As the slices cool they will become crisp. Enjoy them on the day you have baked them, or store in an airtight jar, so that you have a few for tomorrow.

To bake in the AGA – simply melt the butter in the simmering oven and then slide the grid shelf on the floor of the roasting oven and check that the plain shelf is out of the stove and ready for use.  Mix everything together as above and then bake for 10 – 12 minutes with the plain shelf over the top or slide on to the bottom runners of the baking oven and cook for about 15 minutes depending on your stove.