Scottish Oat Cakes

I made Scottish oat cakes last night. I'm currently on an allergen-free diet to figure out if anything I've been eating is what makes me cough, and these things are gluten free. They're awesome, and really easy to make:

• 2 1/2 cups quick cooking oats
• 1/2 cup milled flaxseed optional – replace with more oatmeal if preferred)
• 1/2 cup hot water or milk
• 3 tablespoons melted butter or oil
• pinch of alt
• 1/4 teaspoon baking soda bicarb soda)

1. Place dry ingredients in a food processor.
2. Start the engine and pour in the wet ingredients.
3. Add a trickle of hot water, slowly, until a thick, firm dough forms.
4. Roll the dough 1/2 cm thick. Use a sprinkling of flour (coconut, rice, wheat, whatever suits your needs) to prevent sticking.
5. Use a cookie cutter to cut the dough into circles 5-10 cm in diameter and place onto a greased baking sheet.
6. Bake at 180C for 20-30 minutes, or until lightly browned. (Smaller circles will take less time. Obviously.)
7. After removing from the oven, place oatcakes on a wire rack so that
   the moisture from the underside can evaporate. Alternatively, turn over
   and place back in the oven (switched off) while they cool.