Classic oatcakes

1. Preheat the oven to 180˚C, gas mark 4. Tip the oatmeal, jumbo oats and flour into a mixing bowl with the salt and sugar; mix then make a well in the middle. Melt the butter in a small pan over a gentle heat, then pour into the well with 100ml boiling water. Mix together to make a soft dough, adding a little extra boiling water if necessary.

2. Line 2 baking trays with baking parchment. Dust the work surface with oatmeal, then roll out the dough to about 0.5cm thick. Cut out rounds (about 5.5cm diameter) or triangles, then carefully lift onto the lined trays. Re-roll the trimmings to cut out more (the dough will be slightly crumbly but can be pressed together into a ball before rolling).

3. Bake for 17-20 minutes until light golden, then carefully turn over and bake for 5-8 minutes until the other side is light golden. Gently transfer to a wire rack to cool. They will keep in an airtight tin for 1-2 weeks before wrapping. Once well wrapped, they will keep for 1 week.