Scottish Oat Cakes

Instructions

1. Prepare the oats
   Place 1 cup of the rolled oats in a food processor and pulse until finely ground. Combine with the remaining 1 cup of whole oats in a large mixing bowl.
2. Mix dry ingredients
   Add the whole wheat flour, baking soda, salt, and black pepper (if using) to the oats mixture. Mix thoroughly to ensure all dry ingredients are well combined.
3. Add wet ingredients
   Create a well in the center of the dry ingredients. Pour in the melted butter and honey (if using). Gradually add hot water, stirring constantly, until the mixture forms a thick, slightly sticky dough that holds together when pressed.
4. Rest the dough
   Allow the dough to rest for 5 minutes. This gives the oats time to absorb moisture and makes the dough easier to handle.
5. Shape the oatcakes
   Dust a clean work surface with additional oats. Turn out the dough and gently press it to about 1/4 inch thickness. Using a 2-3 inch round cutter or the rim of a glass, cut out rounds. Gather scraps, press together, and cut again until all dough is used.
6. Prepare for baking
   Preheat oven to 350°F (175°C) and lightly grease a baking sheet with vegetable oil. Arrange the oatcakes on the baking sheet, leaving a small space between each.
7. Bake the oatcakes
   Bake for 20-25 minutes or until the edges are golden brown and the oatcakes feel firm to the touch. For a crispier texture, flip them halfway through baking.
8. Cool and store
   Transfer to a wire rack to cool completely. Once cooled, the oatcakes will become crisper. Store in an airtight container for up to 1 week, or freeze for longer storage.