Oatcakes are delicious served with almost any cheese. In times past, oatcakes were buried in a meal chest, containing oatmeal. These 'cakes' were the staple food of the Scots for centuries, as oats were the only cereal that would grow in the weather.

Ingredients

• 4 cups fine oatmeal or oat flakes
• 1 teaspoon baking powder
• ½ teaspoon salt
• 75 grams butter, melted
• 1¼ cups boiling water

Method

1. Preheat the oven to 190ºC. Grease 1-2 baking trays well or line with baking paper.
2. Put the oatmeal or oat flakes, baking powder and salt into a food processor and pulse to mix.
3. Turn the food processor on. Pour the butter and water down the feed tube until it is absorbed.
4. Knead lightly on a bench dusted with a little oatmeal or flour. Roll out as thinly as possible. If the edges break, pinch them together.
5. Cut into 6-7 cm rounds and transfer to the prepared trays. Use a slide as the oatcakes are very delicate.
6. Bake in the preheated oven for 15-20 minutes or until the oatcakes are pale fawn shade.
7. Cool on a cake rack. Store in an airtight container.

Cooks Tips

If you cannot find oatmeal, process 4½ cups rolled oats in a food processor until finely milled. This will equate to 4 cups once processed. Variations: - Add 1 tablespoon finely chopped fresh rosemary or thyme, great with blue cheese. - Add 1 tablespoon dried chilli flakes, great with creamy-style cheeses. - Add 2 teaspoons celery seeds, ideal with Cheddar.