I love oatcakes. I ate them a lot growing up, they were always around and on the plate when it was time for tea.
For the last while this has been my go-to recipe, and like I mentioned a couple days ago, the recipes assume a lot. I have made some notes that have made this batch the best batch yet.
I rarely have shortening or lard in the house, but I always have butter. So I use a full cup of butter, and roll them out to 6mm. Jess gave me a cool rolling pin with spacers a couple of Christmases ago, and this has helped to figure out the right thickness.