Oatcakes
Guardian recipe perfect oatcakes (Makes 9) 200g medium oatmeal, plus extra for dusting 50g pinhead oatmeal 25g porridge oats ¼ tsp salt ¼ tsp brown sugar 75g butter, diced 75ml boiling water Heat the oven to 200C/400F/gas mark six. Mix together the oatmeals and oats and spread out on a lined baking tray. Bake for about 15 minutes, shaking the tray occasionally, until they start to smell toasted. Tip into a mixing bowl and allow to cool slightly, then whisk in the salt and sugar. Stir the butter into the boiling water until melted, then stir this into the oats to make a sticky mixture. If it seems too wet to hold together, add a little more of the medium oatmeal, but it should be quite damp. Butter the lined baking tray. Dust a work surface with medium oatmeal and put the mixture on there. Pack together well and flatten or roll out with a well-dusted pin until it is about 5mm thick. Cut out rounds of the size of your choice, then use a palate knife to carefully lift each