Glutenfree oatcakes

I'm reading Jenny Colgan's The Summer Seaside Kitchen and in them the main character Flora makes Scottish oatcakes. Usually her books contain a few recipes and this one is no exception.... except... the Scottish Oatcakes aren't one of them. So I searched the ever knowing world wide wide and made my own version of the various different recipes I've found. 

These oatcakes are wonderful with a bit of butter or cheese, but I think they make a great and quite healthy breakfast option too, as I'm one of those breakfast cracker kind of person. ;-)

I made these crackers with 100% gluten free oats and oat flour so my two gluten free sons can eat them as well. My sons don't react to oats (i know that is not the case for everyone with coeliacs disease) and they love eating oatmeal and such. 

Ingredients: 

• 100 grams of rolled oats
• 175 grams of oat flour
• 1 teaspoon of cream of tartar
• 60 grams of cold butter
• 1 teaspoon of iodised salt
• 1 teaspoon of sugar
• 100 ml  of hot water

Instructions: 

1. Pre-heat the oven to 200 degrees centigrade or 390 degrees Fahrenheit.
2. Mix together the rolled oats, oat flour, cream of tartar, iodised salt and sugar in a big bowl.
3. Add the cold butter mix this through the flour and rolled oats mixture by rubbing it together until everything is mixed. It should have the consistency of bread crumbs. 
4. Add the water (just bit by bit) and combine until you have a somewhat thick and slightly sticky dough. The amount of water varies; depending on the oats. I needed a lot of water. 
5. Sprinkle some flour on a clean work surface and roll out the dough to  thickness that's about 1/2cm. Use a cookie cutter to cut out shapes. 
6. Place the oat cakes on a baking tray and bake  them in the oven for  about 20-30mins until a light golden brown colour. 
7. Let them cool a bit on a wire rack before you eat them with some salted butter or cheese.