These are said to be authentic Scottish, except that I've replaced the bacon fat with coconut oil (gives them a delicious faint taste of coconut). This recipe replaces the previous one that I posted here (much lighter and crunchier).

INGREDIENTS

• 4oz/125g medium oatmeal  (or even better, half medium and half fine oatmeal)  
• 2 tsps coconut oil     
• 4 tbs boiling water
• oatbran (optional)
• 1 tsp sesame seeds (optional), or other seeds (e.g. celery)

METHOD

• Put oil in a well in middle of dry ingredients, pour hot water onto it and stir.
• Divide into two balls of mixture
• Lightly press down one ball of mixture onto board sprinkled with oat bran (or oatmeal/flour - bran is crunchier), turn over and sprinkle more on top, and roll out till about teaplate sized
• Cut into quarters ('farls') and use palette knife/cake slice to move to baking tray. Best leave the frayed edges - they're really crunchy, and if you try to roll out the bits left over, you'll just get a pile of crumbs! (alternatively, use hexagonal cutters - produce smaller oatcakes without all the extra bits left by circular cutters).
• Repeat with other half.

Bake Gas Mk 5/190C for 30 mins.

Martyns in Muswell Hill have medium oatmeal (if you don't get it from the Food Co-op!).