Preheat the oven to 325F

Line 2 baking trays with baking parchment paper.

Mix together the oats, oatmeal and salt in a bowl, then make a well in the centre.

Pour the melted butter into the well, along with 100ml of the boiling water.

Stir quickly to bring the mixture together into a firm dough. Add more boiling water if necessary.

Sprinkle a little oatmeal on your work surface and transfer the dough onto it.

Sprinkle the dough and a rolling pin with oatmeal and roll out to 3-5 mm thick, depending on how thick you'd like the oatcakes. If the dough starts to come apart at the edges, just push it back together with your hands.

Cut out oatcakes using a 6-7 cm cutter then transfer to the baking trays.

Bring together the scraps and re-roll to make more oatcakes until all the dough is used up.

The oat dough can be very 'thirsty': you may need to add a little more water when bringing together the scraps.

Put the trays in the preheated oven and bake the oatcakes until lightly brown and cooked all the way through.

Unless you've rolled the dough very thick or very thin, this should take around 30 minutes. Turn over after the first 20 minutes.

Transfer the oatcakes to a wire rack to cool.

Store in an airtight container once completely cold.

Should keep for a least a month.