Scottish oatcakes

Dig out the cookie cutters and get creative with your oatcakes. Photo / Ian Jones

500g rolled oats, blitzed in a food processor
1 tsp salt
1 tsp baking soda
2 tbsp brown sugar
3 tbsp butter, melted
250ml hot water, approx

1. Preheat oven to 150C.

2. In a mixing bowl, combine the oatmeal, salt, baking soda and brown sugar.

3. Make a well in the centre, add the butter and mix. Then add the water until the mix comes together as a dough.

4. Wipe your kitchen bench with a damp cloth and spread two sheets of cling film across the surface.

5. Place some of the mixture on to the wrap, cover with two more sheets and roll out until 3mm thick. Cut into desired shapes and place on a non-stick paper-lined baking sheet. Bake for 25 minutes until crisp.

6. Store in an airtight container.