Lightly grease a couple of large baking trays.
Place the dry ingredients into a bowl. Rub in the butter then add enough water to make a stiff dough.
Millers Larder recommend experimenting with different flavours. Try adding things like dried nettles, salt and pepper, chilli, grated cheese, wild garlic or tapenade at the rubbing in stage, before adding the water. You could divide your dough into three equal portions and make different flavours of oatcakes in one batch.
Roll the dough out onto a floured table until approximately 1cm thick, then cut into rounds or use any shaped cutter.
Bake for 20-30 minutes 350°F/175°C/gas mark 4.
The recipe makes a large batch of oatcakes, but they will keep fresh for four to six weeks if you store them in an airtight box.
Millers Larder are award-winning artisan producers of homemade preserves, piccalilli, chutneys and fine foods. Their oatcakes are delicious with a selection of Scottish cheeses and Millers Larder Braw Onion Marmalade, Spiced Tomato Chutney, or their Perfyit Piccalilli, which won the prestigious Foodservice Product of the Year at the 2016 Scottish Food and Drink Excellence Awards. The company has proudly supplied their products to a range of prestigious sporting events including The Open Golf, Davis Cup and the Six Nations at Murrayfield. Founder Jean Miller was a head teacher and in her retirement was classically trained as a chef before founding Millers Larder with her husband George.