Ingredients

250g Organic pinhead porridge oats or porridge oats

Pinch salt

1 tblsp melted butter or lard

75 - 250 ml hot water from a recently boiled kettle

1/4 tsp Bicarbonate of soda

Method

Put salt, bicarb and oatmeal into bowl and mix.

Make a well. Pour in fat, then enough hot water to make a stiff dough. If using oatmeal this may be just 75 ml, but if porridge oats could be as much as 250ml.

Knead until it all comes together. Don't worry if you added too much water, if you keep kneading the dough will stiffen.

Roll out as thinly as possible. Cut into shapes and bake on ungreased baking sheet for 15 - 20 mins at 200C or until edges are turning golden brown and oatcakes are firm.

Cool on wire rack. The oatcakes become crisper as they cool.