Start by preheating the oven to 190 degrees Celsius and then place the oats into a food processor and chop on high speed for about 15 seconds to ensure the oats are less coarse.

Transfer the oats to a large bowl. Melt the butter and add to the bowl with the salt. Stir the butter into the oats, before adding the hot water and blending with the oats to form a stiff dough. Try to push the dough together into a crumbly ball, adding a bit more water if necessary to bind it, and turn onto a lightly floured surface.

Roll the dough out until very thin - around 3mm. Using a round cookie cutter, cut the dough into discs and place on a baking sheet - no grease required.

Place the trays into the oven and bake for between 15-20 minutes, flipping the oatcakes over half-way through baking to ensure an even colour. The finished oatcakes should not be brown, but rather a slightly darker colour than the original dough.

When ready, remove and allow to cool on a wire rack.