There’s nothing more Scottish than oatcakes. They’re easy to make – and they’re very versatile! Oatcakes go well with cheese, pate, cold meat, or with sweets! An ideal snack – good for anytime in the day.

INGREDIENTS – to make about 20 oatcakes

· 140g medium wholemeal flour, plus extra for dusting

· 140g porridge oats

· ½ teaspoon of bicarbonate of soda

· A pinch of salt

· About 2 tablespoons of lard

· About 5 tablespoons of just-boiled water

METHOD

1. Preheat the oven to 180°C/356°F Gas Mark 4.

2. Melt the lard over a medium heat until it has completely melted.

3. Mix all the dry ingredients together in a bowl.

4. Add the lard and enough hot water to mix together until a firm dough. Pat into a flat disc, cover and leave for 10 minutes or so – this makes the dough a little easier to roll.

5. Dust your work surface and the dough with oatmeal and roll out until it is about
half a centimeter thick.

6. Cut as many oatcakes as the shape allows and place them on the baking tray.

7. Place the offcuts aside and repeat steps 5 and 6 with the other half.

8. Mold all the offcuts into a ball and repeat steps 5 and 6 once more.

9. Place the oatcakes into the hot oven for 10 minutes or until the edges are golden brown.

10. Remove the oatcakes from the oven and place them on a cooling rackfor about 5 minutes to firm up, then transfer to a wire rack to cool.

Either eat straight away, with cheese if you like, or keep for up to a few days in an airtight container.