Preheat oven to 200°C (Gas mark 6/400°F). Line one large or two small baking trays with baking paper.

Weigh the oats and place them in a blender or food processor. Whizz the oats until they have the consistency of rough flour.

Grate the cheese using a fine grater and place in a bowl along with the oats.

Mix together until well combined.

Place the butter in a small microwave-safe bowl and cook for 15 seconds at a time until melted.

Pour the melted butter into the bowl with the oats and grated cheese and add 75ml of warm water.

Mix well until the mixture comes together in a sticky dough. If it is too crumbly add a little more warm water as needed, a small splash at a time.

Roll out the dough on a floured surface to around the thickness of a £1 coin.

Using cookie cutters in a shape of your choice, cut the dough into individual oatcakes and transfer them to the lined tray.

Bake in the pre-heated oven for 12-15 minutes until the edges of the oatcakes are starting to lightly brown.

Remove from the oven and leave oatcakes on the baking tray for a few minutes to cool, before transferring to a wire cooling rack to cool completely.