Ingredients
1/4 tsp baking powder
250g of regular porridge oats
80g of spelt flour, plus a little extra for dusting
3 tsp fresh rosemary leaves finely chopped (if not, dried are fine too)
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp sea salt
20g of demerara sugar
80g of butter, melted
90–120ml of water

Method
Preheat the oven to 180°C/gas mark 4.

Place the baking powder, oats, flour, rosemary, seeds and salt in a large mixing bowl and stir together.

Make a well in the centre of the mix.

Pour in the melted butter and enough of the water to bring the dough together.

Dust a work surface with flour. Divide the dough into 2 to make it easier to roll out as it is quite stiff and crumbly. Roll out the dough to around the thickness of a pound coin.

Cut out circles using a 6cm pastry cutter (or use the rim of a glass). You should be able to get about 30 rounds.

Transfer the oatcakes to baking sheets that have been lightly dusted with flour.

Bake for 10 minutes until pale and golden, turn over and bake for another 10 minutes. They may need a bit more, depending on your oven.

Place on a wire rack and allow to cool completely to crisp up before tucking in. Store any left over in an airtight container for up to a week. They are excellent with strong Cheddar!

Try any hardy herbs (thyme, sage,english lavender) and seeds (fennel, pumpkin, sunflower, linseed)!