Scottish Oatcakes - cooking recipe

Ingredients

250 g medium oatmeal or 250 g porridge oats
1 pinch salt
1/4 teaspoon baking soda
1 tablespoon lard, melted
75 -200 ml hot water (which has been recently boiled)

Preparation

Preheat oven to 200C/400\u00b0F.
Put the oats, salt and baking soda in a bowl.
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.
Knead it for a while to make it come smoothly together, then roll out as thinly as you can.
Cut into triangles or rounds.
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).
Remove to a wire rack to cool.