The Scottish Oatcake ... pure oatmeal!

Most commercial oatcakes have all kinds of unnecessary additives like wheat flour and sugar. Once you have spent half an hour max making these you will find home made simplicity and superiority wins out hands down!

Fine Organic Oatmeal 250 gm
Barcarbonate of Soda 1/2 ts
Pinch of Salt
Olive oil and/or Melted Butter 2 tb
Hot Water or milk 80 ml
Extra Oatmeal for rolling

Method: Set the oven to 190 C or heat a gridle or heavy frying-pan. Mix the oatmeal, the bicarbonate of soda and salt together in a bowl. Add the olive oil and/or melted butter to the hot water or hot milk, pour into the mixture. Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. From the dough into five small round balls and roll them out as thinly as possible on baking paper, adding oatmeal to the surface as necessary to prevent sticking. Brush off the excess oatmeal. Cut the each rolled out ball into four pieces.

To oven bake; place on a large ungreased baking sheet. Bake for 15-20 minutes. To gridle bake; bake on a hot gridle or frying-pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool.