Scottish Oatcakes with Dillisk

Method

1. Heat the oven to 160°C fan or 180°C.
2. Blend 100g of the oats with the seaweed in a food processor until it is a fine flour.
3. Tip into a bowl and add the remaining oats and the turmeric.
4. Stir in the olive oil gradually.
5. Add the boiling water to bring it together into a soft dough.
6. Turn onto a floured surface, roll out to the thickness you like and cut with a cookie cutter.
7. Bake on a lined tray for about 15 minutes, until crisp and lightly golden.

Written by Margaret Lee