1. Preheat oven to 200C/400°F. 2. Put the oats, salt and baking soda in a bowl. 3. Make a well, pour in the lard and stirring with a wooden spoon, add in enough of the hot water to make a stiff dough. If you're using oatmeal, you should need about 75 ml; with porridge oats, you may need as much as 200 ml. 4. Knead it for a while to make it come smoothly together, then roll out as thinly as you can. 5. Cut into triangles or rounds. 6. Bake on an ungreased baking sheet for 15-20 minutes, or until the edges are turning golden-brown and the oatcakes themselves are firm (they'll crisp up on cooling). 7. Remove to a wire rack to cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
