8. Oaty Toffee Crumbles**

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

These are decadent in the extreme and yet, with the addition of oats, not entirely unhealthy! I usually use regular plain toffee for this, but treacle toffee makes a nice change.


  • 125 g/ oz porridge oats
  • 200 g/7


Place the oats, flour, sugar and bicarbonate of soda in a food-processor with a pinch of salt. Process briefly, then add the butter and process briefly again until the mixture starts to stick together.

Press about three-quarters of the mixture into a buttered Swiss-roll tin (23 x 33cm/9 x 13in), spreading out with (floured) hands to form an even base.

Place the milk and toffees