We've got a Scottish treat for Burns Night tonight - some delicious oatcakes! Have a go at these with your children.
160g medium oatmeal
140g medium porridge oats
a small handful of sunflower seeds
75ml olive oil (rapeseed works well too)
Mix all the dry ingredients together in a bowl and mix in the oil.
Pour in the boiling water - it should be around 150ml, but add less because you can always add more.
Mix with a spoon at first until it's cooled a bit, then knead with your hands and shape the dough into a ball
Sprinkle some oatmeal on a flat surface, turn out the dough and roll or pat it out until it's 5mm thick.
Cut into rounds with a biscuit cutter, re-roll and continue until all the dough is used up.
Carefully lift the oatcakes onto a lightly greased baking tray and bake in an oven preheated to 180°C for 20-25 minutes.
Place on a wire cooling rack and then store in an airtight tin for up to a week.
As long as you keep the basic mix the same, you can experiment with the flavours: use different seeds or add your favourite herbs or spices. These oatcakes work equally well with savoury or sweet toppings, so get creative! We love them with butter, cream cheese, cheddar or dips. What are your favourite toppings?