Let the oats soak in the milk for 30-60 minutes in a large bowl. Melt the butter and mix with the oats. Warm to 37°C. Add yeast, salt and most of the flour and work to a smooth dough. Sprinkle with some flour and let raise cover for 30 minutes.

Add the rest of the flour and kneed the dough on the worktop. Roll out with a rolling pin, about 1 cm thick. Cut out cakes with a round 10 cm cake form. Poke with a fork and put on oven tray, covered with greaseproof paper. Let raise another 30 minutes.

Bake for about 10 minutes in 225°C*. Let cool on cooling rack.

* Fan oven: 200° ca 12 minutes