Ingredients:

• 275g rolled oats or medium oatmeal
• ¼ tsp salt
• 2 tbsp brown sugar
• 75g butter, diced
• 75ml boiling water

Method:

1. Preheat oven to 350°F (175°C)
2. Line your baking sheets with parchment.
3. Weigh your oats and put them in a food processor. Blend until you get a rustic flour.
4. Pour onto prepared baking sheet and toast in the oven for about 15 minutes. Keep an eye on the oat flour and every few minutes take your baking sheet out and stir up the oats.
5. Combine butter and boiling water until butter has melted.
6. In a large bowl, combine salt, sugar and oat flour, stir in butter and water mixture until you get a combined dough. Add a little flour or water if dough is too wet or too dry.
7. Flour your work surface and roll out the dough with a well dusted rolling pin until it’s about 5mm thick.
8. Cut out your oat crackers with a round cutter using a palette knife to carefully lift them onto the baking sheet. For re-rolling the scraps it helps to put the mixture back into the bowl and add a little boiling water to reform a dough.
9. Bake 15 minutes and flip over the oatcakes. Bake another 5 minutes until the oatcakes are nice and crisp and just slightly browned on the edges.
10. Gently transfer to a wire rack to cool.
11. Cheers!

Baylee’s Tip: Add in some oat grouts or steel cut oats to the oat flour if your want a more rustic chewy oatcake.