Oatcakes are perfect for anyone with wheat intolerance. Few things rival them for serving with cheese. They aren't strongly flavoured – some people put spices in their oatcakes but I don’t think that’s necessary. The oatcakes should only play a supporting role while the cheese itself is the star of the show.
Preheat the oven to 170ºC/325ºF/Gas Mark 3.
Combine the oats, salt and baking powder in a food processor and whiz for 2 minutes until it is finer in texture and looks similar to ground almonds. Add the butter and whiz until combined. With the motor running, pour in the olive oil and boiling water, stopping frequently to check if the dough is coming together. Don’t let it get too wet.
Turn the dough out onto a work surface dusted with finely ground oats and knead just to bring it together. Roll the dough out as thinly as possible, to a thickness of 2–3mm (1/16–1/8in). Sprinkle the dough with seeds or grind some pepper or sprinkle some salt on top, if you wish. Give the dough another light roll to make sure the seeds stay on.
Using a 5–8cm (2–3¼in) round cutter or a knife, cut the dough into rounds, triangles or squares. You can re-roll and use the scraps as well. Place on baking trays (don’t oil or butter) spaced about 4cm (1½in) apart.
Bake for 15–20 minutes, until lightly browned on the edges and crisp. Transfer to a wire rack to cool.