Ah! But Scottish oat cakes aren't sticky:

Scottish Oat Cakes

2 C plus 2 T oatmeal
1/2 t baking soda
salt
1 oz butter, melted
Approximately 6 T water


Preheat the oven to 350.

Combine 2 cups of the oatmeal with the baking soda and a pinch of salt. Add the melted butter and the water, a tablespoon at a time, until you have a stiff but pliable dough.

Spread the remaining 2 T oatmeal on a pastry board and roll out the dough to approximately 1/8 inch thickness. Using a wine glass, cut the dough into 3-inch rounds.

Bake the rounds on a greased baking sheet for 15 minutes or until they begin to turn a golden brown color. Turn off the heat and leave them in the oven with the door open for 5 more minutes. Allow to cool and store in an airtight container.

Makes approximately 12.