Ingredients

• 1 1/2 cups Scottish Oatmeal or Organic Scottish Oatmeal
• 1/2 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 3/4 tsp Cane Sugar
• 1/4 tsp Sea Salt
• 1/4 tsp Baking Powder
• 1/4 cup Unsalted Butter (melted)
• 1/4-1/2 cup Hot Water

Instructions

1. Preheat oven to 325°F.
2. Place all but 2 tablespoons of the Scottish Oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. With a fork, mix in 1/4 cup water, just until moistened, adding more water if needed. Pat dough into a ball, and then flatten slightly.
3. Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3-inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on a greased baking sheet.
4. Bake until Scottish Oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, serve with jam or cheese, or use them to build hors d'oeuvres.