Follow the steps in order for the best result.
Begin by preheating your oven to 200°C (400°F). This ensures the oven is ready when your oatcakes are prepared.
Line a baking tray with greaseproof paper. This prevents the oatcakes from sticking and makes cleanup easier.
Melt the lard completely. You can do this in a small pan over low heat or in the microwave in short bursts.
In a mixing bowl, combine the oatmeal, whole wheat flour, bicarbonate of soda, and sea salt. Ensure these dry ingredients are well mixed.
Add the melted lard and boiling water to the dry ingredients. Mix until a dough forms. The dough should come together and not be too sticky.
Sprinkle some oatmeal on your work surface to prevent sticking. Roll out the dough to about 1/2 centimetre (approximately 1/4 inch) thick.
Use a cookie cutter or knife to cut out as many oatcakes as possible from the rolled dough. Re-roll any scraps to maximize yield.
Place the oatcakes on the prepared baking tray, ensuring they are spaced slightly apart.
Bake in the preheated oven for 10 to 15 minutes, or until the edges are golden brown. Keep a close eye on them to prevent burning.
Transfer the baked oatcakes to a wire rack to cool completely. This helps them crisp up nicely.