Wicklewood's Oatcakes (Gluten Free)

Until the medical profession can make up its collective mind on oats in a coeliacdiet, I always think it's better to err on the side of caution and I only use gluten free oats.

• Ready In: 20 mins
• Yields: 20 oatcakes

Ingredients

• 8  ounces  medium oatmeal (gluten Free)
• 3  ounces  brown rice flour
• 1⁄4 teaspoon bicarbonate of soda
• 1  teaspoon salt
• 1  ounce  lard
• 1  ounce butter
•  boiling water

Directions

1. Preheat oven to 220c.
2. In a small pan gently melt the lard and butter together.
3. Place all the remaining ingredients in a bowl.
4. Add the melted fat and just enough boiling water to form soft dough (about 2-3 tablespoons).
5. Roll out thinly and cut out 2" circles.
6. Bake on lined baking sheet for 15 mins, until crisp.