• Mix 225 g (1⅓ cups) oatmeal and 60 g (½ cup) wholemeal flour in a bowl.
  
• Add ½ tsp salt, ½ tsp salt, ½ tsp sugar and ½ tsp bicarbonate of soda to the dry ingredients and mix well.
  
• Cut 60 g (¼ cup) of butter into cubes and add to the oatmeal mixture.
  
• Rub the butter into the dry ingredients until it is the consistency of breadcrumbs.
  
• Boil the kettle and add enough water to form a stiff dough.
  
• Sprinkle a little flour on a work surface or pastry mat and also on your rolling pin. Roll out the dough to thickness of about ½ cm.
  
• Cut into rounds (I use a 9 cm cookie cutter and get 12 large oatcakes). For more oatcakes use a smaller cutter.
  

For an oven type air fryer

• Preheat your air fryer for 3 minutes at 170C.
• Lay the oatcakes on the tray or trays of your air fryer and bake at 170 C for 20 minutes.
  
• If using an air fryer with multiple trays, then swap the trays after 10 minutes.
  

For a drawer or top opening air fryer

• Cut your oatcakes to a size to fit four into your air fryer and bake the oatcakes in batches.
• Preheat your air fryer for 3 minutes at 170C.
• Place a piece of baking parchment in the base of your air fryer and bake each batch at 170C for 15 minutes.
  

To bake in the oven

• Preheat your oven to 170C.
• Place the oatcakes onto a baking tray lined with baking parchment or a non-stick baking mat.
• Bake at 170C for 15 minutes.

For all bakes

• Carefully lift the oatcakes onto a cooling tray and leave to cool.
  
• Store in an airtight container.
• Serve the oatcakes with butter and cheese.