Scottish Oatcakes

Yield: 12 oatcakes. Put the oatmeal and bicarbonate of soda in a bowl. Gently heat the lard and water in a small pan until melted, then quickly pour enough of it on to the dry ingredients to make a firm dough. Roll out the dough on a surface sprinkled with oatmeal until about 0.3 cm (one-eighth inch) thick. Cut into twelve 8 cm (3 inch) rounds using a plain cutter, re-rolling if necessary. Or cut into triangles, if preferred. Cook the oatcakes on a hot griddle, on one side only for about 5-8 minutes, until they curl and are firm. Or place on a greased baking sheet and bake at 170 C / 325 F / Gas 3 for 30 minutes until crisp.