Preheat your oven to 200°C (Gas mark 6/400°F). Line 2 baking trays with grease-proof or baking paper.

Weigh out the oats and pop into a blender or food processor. Whizz the oats to a rough flour consistency.

Finely grate the cheddar cheese then pop into a large bowl with the oats. Mix with a wooden spoon to combine.

Pop the butter into a microwave safe bowl and cook at 15 second intervals, stirring in between, until melted.  Pour the butter into the bowl with the oats and cheese and mix to combine.

Add 100ml of warm water to the bowl and mix together to form a sticky dough.  If the mixture is too crumbly, add more water as needed - I used 150ml in total.

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

Using cookie cutters, cut shapes of your choice from the dough, then transfer them to the lined baking trays.

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

Leave on the baking tray for a couple of minutes after removing from the oven, then transfer to a wire rack to cool completely.