Crunchy Rough Scottish Oatcakes

Ingredients

• 225 g (2 1/2 cups/8 oz) medium oatmeal, plus extra for dusting
• 1.25 ml (1/4 tsp) bicarbonate of soda
• 1.25 ml (1/4 tsp) salt
• 15 ml (1 tbsp) unsalted butter

Instructions

1. 1

   Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Put the oatmeal, bicarbonate of soda and salt into a bowl and mix well. Heat the butter and 150ml (3/4 cup/5 oz) water in a small pan until the butter melts.

2. 2

   Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together. The mixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.

3. 3

   Lightly dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a small round cutter to stamp out the oatcakes or use your favourite shapes. Re-roll any trimmings and continue to cut out the biscuits. (Cut biscuits can be frozen uncooked, for up to a month. Freeze flat before packing into bags or boxes.)

4. 4

   Brush off any excess oatmeal, then space the oatcakes over 2 baking sheets. Bake for about 20 minutes, carefully turning the oatcakes every 5 minutes or so to stop them from steaming and going stodgy. When cooked they should be crisp and lightly golden. Lift onto a wire rack and leave to cool. (Will keep in an airtight container for up to 5 days.)