← Nouns Cooking · British & Irish

Ingredients

• 225 g rolled oats or medium oatmeal
• 60 g wholemeal flour, plus extra for dusting
• 1 tsp Salt
• ½ tsp Sugar
• ½ tsp bicarbonate of soda
• 60 g Butter, melted
• 100 ml hot water

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays. If using rolled oats, blitz them in a food processor until fairly fine but not powdery.
2. Mix the oats, flour, salt, sugar and bicarbonate in a bowl. Pour in the melted butter and enough hot water to bring it together into a firm, slightly sticky dough.
3. Roll out on a surface dusted with flour or oats to about 5 mm thick and cut into 7 cm rounds, re-rolling the trimmings.
4. Lay on the trays and bake for 25–30 min, turning them over halfway, until pale golden at the edges and crisp.
5. Cool on a rack; they crisp up further as they cool. Store in an airtight tin for up to a week.

Tips

• Work quickly: the dough stiffens as it cools, so keep it covered and add a splash of hot water if it cracks.
• Oats are often cross-contaminated with gluten and this recipe uses wheat flour, so it is not gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food