Creating Oatcakes with Rosemary is a straightforward endeavor. Here’s how to do it:

1. Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, flour, baking powder, salt, and optional black pepper.
3. Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add Rosemary: Stir in the finely chopped rosemary into the butter and sugar mixture.
5. Combine Mixtures: Gradually add the dry oat mixture to the butter mixture, stirring until well incorporated.
6. Add Water: Slowly add water, mixing until the dough comes together and is not too sticky. Add more water if necessary.
7. Shape the Dough: Take small portions of the dough and shape them into flat rounds, about ¼ inch thick. Place them onto the parchment-lined baking sheet.
8. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown around the edges.
9. Cool: Remove the oatcakes from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.