Scottish Oatcakes

Directions - Adjust oven racks to second-from-top and second-from bottom positions. Preheat to 350ºF (175ºC).

Directions - In a medium bowl, stir oats, salt, and baking soda to combine. Add melted clarified butter or ghee to oat mixture and, using a flexible spatula, toss to evenly coat oats with fat. Add hot water and stir until mixture begins to thicken, 30 seconds to 1 minute. Let sit until oat mixture has hydrated and is slightly sticky, about 5 minutes.

Directions - Using a flexible spatula, scrape oat mixture onto a 18- by 13-inch piece of parchment. Top with another 18- by 13-inch piece of parchment so oat mixture is sandwiched between and, using a rolling pin, roll oat mixture to 1/4-inch thickness. Grab both ends of the parchment, set onto a 18- by 13-inch rimmed baking sheet, and freeze until mixture is firm but pliable, about 30 minutes. Line two 13- by 18-inch rimmed baking sheet with parchment; set aside.

Directions - Set a clean piece of parchment on your kitchen counter. Remove oatcake mixture from freezer. Peel off top layer of parchment, then invert oatcake mixture onto prepared sheet of parchment. Using a 3-inch round cookie cutter, cut out 16 oatcakes. (Scraps can be rerolled, frozen, and punched out into additional oatcakes.) Transfer oatcakes to prepared baking sheets, spacing them about 1 inch apart, and bake until crispy and lightly browned, 25 to 30 minutes. Remove from oven and let cool completely before serving or storing.