The is a public service announcement

I had a lot to add, but this you kind of says it all.

Oatcakes

There are wide variety of things in the called oatcakes. Recently, we decided to make some, the thin, dry cracker kind, like the commercial Nairns version. The recipes we found failed, we improvised.

We needed a batter. Some recipes called for little water and kneading the oats? You ever try kneading oat? Yeah, it works about as well as you'd expect.

Here's the recipe we used. They're real close to Nairns, but probably healthier. I prefer butter to palm oil and ours tasted less salty.

1 cup oat flakes ( basic instant oatmeal variety )
1 1/2 cup water
2 tbs butter
1/8 tsp salt

Add salt to water and bring it to a boil. Take off heat. Add oats, butter, stir, cover. After about half an hour, give it another stir, making sure all the butter has been incorporated. Cover and wait another half an hour. At this point the oats have absorbed most of the water they will, but waiting another hour is better.

Now you have a batter. Pour this on a greased skillet in desired amounts. After the edges are dry, they're ready to flip. After the flip, press them down flat. Flip again after cooked on side two; they will have spread from the first pressing. Remove to a baking sheet.

Time to dry. Put the cakes in a 200F oven for at least an hour. You want these dry to taste. It will probably take four or five hours to dry them completely. Turn a few times for even drying.

Enjoy.