Ted's Scottish Oatcakes

Nothing like the bought ones, these crumbly, moorish homemade biscuits are perfect with cheese, smoked salmon or my favourite with butter and marmite!

225g oats (Medium, rather than jumbo)

60g wholewheat flour

1/2 tsp bicarbonate of soda

60g butter, cut into small cubes

1/2 tsp sea salt

pinch of sugar

approx 100ml hot water

Preheat oven to 190C

Mix together the oats, flour, salt, sugar and bicarbonate of soda in a large bowl

‘Rub-in’ the flour until the mixture looks like course bread crumbs.

Add the water bit by bit, until you have a thick dough (you might need a little more or less water depending on your oats)

Roll out dough on a floured surface until approx 1/2cm thick (easier to roll in two batches) and cut into discs (whatever size you like)

Place on a baking tray (lined with non-stick paper) and bake for approx 15-20 Minutes until golden brown.

Note: Try adding different flavours to the mixture, for example 2tsp finely chopped rosemary, or 1 tsp dried fennel seeds. or 1tsp poppy seeds.