Preheat oven to 400 degrees and line baking sheet with parchment paper.

Dissolve baking soda in hot water (add a little more water if needed).

Combine dry ingredients with butter, then add dissolved baking soda.

Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about ¼ inch thick.)

Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).

Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.

Separate the cakes along the score lines with a thin knife and then allow them to cool.

Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.