Not wanting to waste a hot oven I tend to do batch baking. My last attempt at oatcakes produced ships biscuits that would break a tooth (slight exaggeration). My question is how important are raising agents in what is essentially a flattened dry biscuit? I suspect that the baking powder and cream of tartar play a role in separation of the pinhead oatmeal to produce a more edible product than the dogs biscuits scrimping on them resulted in. Any suggestions or observations on production of the ideal oatcake, either ingredients or method of rolling out? I love oatcakes for breakfast, warmed, with butter and marmalade. They are also a perfect accompaniment for cheese.