Oatcakes

100 g/4 oz medium oatmeal
1/2 teaspoon salt
pinch of bicarbonate of soda
2 teaspoons polyunsaturated vegetable oil
about 50 inI/2 fl oz hot water

Mix the oatmeal, salt and bicarbonate of soda in a bowl. Make a well in the centre, pour in the oil and add enough water to make a stiff dough which can be squeezed into a ball.

Sprinkle the board and your hands with oatmeal and knead the nn xture until there arc no cracks. Flatten the ball and roll it out into a round just under 5 mm/1/4 inch thick. Invert a plate on top and trim off the ragged edges. (Work up the trimmings and roll out and add them to the next batch of dough.)

Cut the round 'bannock' across into 4 triangles, called With a palette knife lift them on to a warmed and greased griddle or thick-based frying pan and cook over a moderate heat for 20 minutes or until the farts curl at the corners. Turn and cook the other side for 5 minutes or finish under a preheated moderate grill.

Store the oatcakes in an airtight tin and toast under a moderate grill or in the oven before serving.

If you prefer very thin oatcakes, make a slightly softer dough and roll it out as thin as possible. Triin the bannock and cut it into 6 fads. The thin oatcakes will cook more quickly and need care in handling.

MAKES 4 or 6