Shetland Oatcakes

Ingredients

• 110 grams pinhead oatmeal
• 110 grams medium oatmeal
• 110 grams fine oatmeal
• ½ tsp salt
• 2tbls vegetable oil
• Boiling water to mix
• Optional 2tbls sesame seeds

Method

1. Put all the oats into a large bowl, add salt and vegetable oil.(add sesame seeds at this point if using)Pour over enough boiling water to make a sloppy porridge and then leave to one side for 10 minutes to cool and swell.
2. Using more oatmeal knead the mixture( I do a small amount at a time as it is still quite sticky and is easier to manage)you can always add the bit you have worked to the next bit !There should be no wastage as you can keep on rolling !
3. Roll out quite thinly and cut into rounds or squares.
4. Bake slowly without browning for about 30/40 minutes(you may need to turn them over half way through)300f/150c/gas mark 2
5. When cool store in an airtight tin.