Try this traditional Scottish recipe courtesy of River Cottage
Makes about 20
1. Preheat the oven to 180°C/Gas Mark 4. Mix all the dry ingredients together in a bowl.
2. Add the oil and enough hot water to mix to a firm dough. Pat into a flat disc, cover and leave for 10 minutes or so - this makes the dough a little easier to roll.
3. Dust your work surface and the dough with oatmeal and roll out until it is about 5mm thick. Using a 6cm cutter, cut out about 20 discs. Place on baking sheets and bake for about 20 minutes until just browned at the edges.
4. Leave on the trays for about 5 minutes to firm up, then transfer to a wire rack to cool. Either eat straight away, with cheese if you like, or keep for up to a few days in an airtight container.
© The River Cottage Handbooks
Photography by Gavin Kingcome (2009)
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