Scottish oatcakes

These biscuit-like oatcakes can be considered a crispbread, as they were traditionally made as a long-lasting, easy-to-bake alternative to bread. Before the advent of ovens they were baked on a griddle – a flat iron disc suspended over or placed over a fire.

Scottish oatcakes are usually round, but sometimes they are made into large rounds and then cut into four to create farls. Florence Marian McNeill, who wrote