It’s with some trepidation that I dub this a recipe for ‘Scottish Oatcakes’. You see, it isn’t entirely clear what fat should be used to bind a traditional Scottish oatcake, but it almost certainly isn’t olive oil. Everyone appears to hold differing opinions and methods, but the flavour of olive oil and the crispness it brings really does it for me. Honestly, these are so far above what you find in the supermarket you’ll never revert.