Scottish oat biscuits

Ingredients:

• 225g pinhead oatmeal ( not flakes) plus extra for dusting
• 1.25ml/ ¼ tsp bicarbonate of soda
• 1.25ml/ ¼ tsp salt
• 15ml/1 tbsp unsalted butter

Method:

1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
2. Put the oatmeal, bicarbonate of soda and salt into a bowl and mix well.
3. Heat the butter and 150ml water in a small pan until the butter melts.
4. Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together.
5. The mixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.
6. Lightly dust a clean work surface with oatmeal.
7. Tip out the dough, and then roll out to about 5mm thick.
8. Use a small round cutter to stamp out the oatcakes or use your favourite shapes.
9. 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.)
10. Brush off any excess oatmeal, then space the oatcakes over 2 baking sheets.
11. Bake for about 20 minutes, carefully turning the oatcakes every 5 minutes or so to stop them from steaming and going stodgy.
12. When cooked they should be crisp and lightly golden.
13. Lift onto a wire rack and leave to cool. (Will keep in an airtight container for up to 5 days).

Recipe submitted by Louii