Midlothian Oatcakes

• 8 oz oatmeal (fine or coarse — porridge oats will do)
• 4 oz flour

Place the oatmeal in a basin. Sift in the flour, salt and baking powder. Rub in the fat and mix to a stiff dough with cold water. Turn the dough on to a board sprinkled with oatmeal, knead lightly and roll out to 1/8 inch thickness. Cut into rounds with a glass or teacup and bake in a moderate oven, Reg 4/350°