cheddar oatcakes

cheddar oatcakes
slightly adapted from Lucy Waverman, Globe and Mail
bakes about 30 oatcakes

2/3 c. steel-cut oats
1 1/2 c. quick-cooking oats
1/2 c. wheat flour
     or gluten-free:
     30 g. millet flour
     20 g. sweet rice flour
     20 g. potato starch
     1 tsp. xanthan gum
1 tsp. kosher salt (or 1/2 tsp. regular salt)
4 oz. (about 1 1/2 c.) sharp cheddar, grated
3/4 c. butter, melted
1 – 2 tbsp. water

Preheat oven to 325 degrees Fahrenheit.

Stir both kinds of oats, flour(s), salt and cheddar together in a large bowl. Drizzle the melted butter and water over top. Stir until well mixed. Let stand 10 – 15 minutes, until it's firmed up and can come together. If it still feels too crumbly, add a little more water and stir it in.

Flour your working surface with wheat flour or, if gluten-free, sweet rice flour. Get out a 2 1/2 inch cutter and rolling pin. Knead the dough into a ball.  Roll out with floured rolling pin until about 1/4 inch thick. Flour cutter and cut out biscuits. Put biscuits on baking sheets. Bake 25 – 30 minutes, until they have a little colour and are lightly golden around the edges. Let cool on baking sheet.