Cheesy Oatcakes

Marguerite Patten tells us that oatmeal, "one of the finest foods for giving warmth and energy...is a 'must' for growing children," and notes that "they will probably like it as Oatcakes, made this way" before offering a recipe that calls for 8 oz. oatmeal, 1.5 ounce self-raising flour, 1/2 tsp. salt, 1 tbsp. "melted dripping" {{shudder}} and "enough boiling water" to form a mixture to be rolled out "as thinly as possible...Cut into triangles and bake[d] in a fairly hot oven." After dutifully taking all that on board, I freely confess that my rendition's relationship to Ms Patten's is tenuous at best. In fact, the whole idea was the combined result of a pot of cold, leftover breakfast oats and  the looming need for Mofo posts; the rest, as they say, is revisionist (albeit yummy) history. 

Cheesy Oatcakes
Ingredients
~ 2.5 cups cooked, cooled steelcut oats
~ 3/4-1 cup flour, plus extra for rolling
~ 1 tsp. each: salt, baking powder, dry mustard
~ A few generous grinds black pepper
~ 1/2 cup vegan cheese, shredded (I used Daiya)
~1 tbsp. margarine, melted

Directions
~ Preheat the oven to 375 degrees fahrenheit.
~ In a large bowl, sift together 3/4 cup of the flour, salt, mustard, baking powder, and pepper.
~ Add the cooked oats, cheese, and margarine, and combine thoroughly, adding more flour as needed to make a stiff dough.
~ Form the dough mixture into a ball and allow it to rest for a few minutes while you dust your cutting board with flour and dig out your rolling pin.
~ Place the dough on your floured surface (sprinkle the top with a little more flour if it seems sticky), and roll out to about 1/3" thickness. 
~ Use a biscuit cutter (I just use the floured rim of a pint glass) to cut the dough into circles, and place on two ungreased baking sheets. Bake at 375 degrees for about 30 minutes, flipping once midway through baking, until the cakes are lightly browned. Cool on  a rack before storing in an airtight container or - a far more likely scenario - devouring immediately.