Bara Ceirch

In a mixing bowl, combine oatmeal and a generous pinch of salt, then add just enough warm water to bring the mixture together into a stiff, workable dough.

Add a small amount of melted bacon fat to the dough and mix thoroughly until the fat is evenly incorporated and the dough holds its shape without crumbling.

Lightly dust a clean work surface with fine oatmeal and turn the dough out onto it, then roll or press the dough into a thin, even round or rectangle approximately 3–5 mm thick.

Cut the flattened dough into quarters or desired portions using a knife or pastry cutter.

Heat a griddle or heavy flat pan over medium heat and grease lightly with a small amount of bacon fat, allowing it to become evenly hot before cooking.

Carefully place the oatcakes onto the hot griddle and cook undisturbed until the edges begin to look dry and the underside is lightly golden.

Flip each oatcake carefully using a spatula and cook the second side until firm and lightly browned, ensuring the interior is fully cooked through.

Remove the oatcakes from the griddle and allow them to cool on a wire rack or cloth; they will firm up and become crisper as they cool.