In a medium bowl whisk together the flour, oats, salt and sugar until thoroughly combined.
Dice the room temperature butter into ½ inch cubes.
Toss the butter into the dry ingredients. Rub butter between tips of fingers and your thumbs. If you prefer you can also use a pastry blender. Stop when you have a fine crumb.
Add 1 tablespoon of the warm water at a time stirring with a fork until it comes together. We use anywhere from 3-5 tablespoons of water.
Turn out onto a lightly floured surface cutting the dough in half.
Form one half of the dough into a disk flattening it with your fingers or a rolling pin.
Roll the dough out moving it constantly to prevent it from sticking to the counter. Add flour as needed.
Roll out the dough to ⅛ of an inch. You do not have to roll yours as thin as ours. Just keep in mind that you'll have to bake them longer if you don't.
Dock the dough evenly before cutting it with a knife or pizza cutter. As you can see we do not worry about the evenness of the pieces. This does mean that some pieces will bake faster then others but that is just how we like it.
Depending on what colour of pan you are using and how brown you like them. Start with the lowest amount of time and consider doing a test run with one piece.
