Eating In

450g fine oatmeal
2 tsp salt
2 tablespoons olive oil
3/4 pint hot water, approximately
100g cheese
Put the oatmeal in a mixing bowl and the salt and oil (you can use butter, margarine or lard) into a measuring jug and add the hot water. Add the liquid to the oatmeal. Mix well with a wooden spoon and leave until the dough firms up. Roll the dough out to a thickness of 1/8^th inch, about 3 or 4 mm. You may need to dust your work surface with more oatmeal or flour. Cut the cakes out with a biscuit cutter and place on ungreased baking trays. Leave the oatcakes to dry out for an hour or two then put the trays in the bottom of the slowest oven and leave for at least three hours.