• 225 g/8 oz.medium oatmeal
• 75 g/3 oz.plain flour
• ¼ level teaspoon bicarbonate of soda
• 1 level teaspoon salt
• 50 g/2 oz mixed white vegetable fat and margarine
• boiling water (see method)

Measure the oatmeal into a mixing basin. Sift in the flour, bicarbonate of soda and salt. Melt the fat and pour into the dry ingredients. Mix with a palette or table knife, adding just enough boiling water from the kettle to make a soft but not sticky dough. Turn out on to a clean pastry board sprinkled with extra oatmeal. Roll out thinly; if the dough is a little on the soft side for handling, knead in a little extra oatmeal and give the dough a moment to firm up. Cut the mixture with a knife into two wide strips and then into triangles, or use a 5- to 7 - cm (2- to 3 - in) round cutter and stamp out circles.

Place the oatcakes on ungreased trays. Set above centre in a hot oven (220°C., 425°F., Gas Mark 7) and bake for 15 minutes or until crisp. When quite cold, store in an airtight container.