Mix the oat flour, salt and baking soda. Pour the fat into the center of the mixture. Stir thoroughly with a wooden spoon.
Add enough water to make a stiff dough. Sprinkle the surface with oatmeal and pour the mixture on the spot, because the dough is very difficult to prepare when it has cooled down. Divide the dough in half and form the first half into a ball with floured hands (oatmeal) and roll it out to a thickness of 5-6 mm. Put a plate on it, which is an idea smaller than the frying pan and cut the cake plate round . Cut into quarters (the cake quarters are called “farls” in Scotland) and place in a hot, lightly greased frying pan. Toast for about 3 minutes, until the edges curl slightly, turn to the other side and toast the other side. Meanwhile, prepare the other half of the dough in the same way and toast in the same manner.
Another cooking method is to bake the pieces in a heated oven at 190 °C for about 30 minutes, or until the edges turn brown.
The mixture is enough for 2 bannocks the size of dessert plates. If more are needed, it is better to make them in several batches than to multiply the quantities. Keep in a (baking sheet) tin and warm at a moderate temperature before serving.
Wheat biscuits are a distinctly traditional part of Scottish cuisine. Originally they were cooked on a griddle (a shallow iron pot placed or hung over the fire).
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