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Thyme and sea salt oatcakes

by Louise Robinson
Thyme and sea salt oatcakes

Thyme and sea salt oatcakes

PT50M

Why not try?

No matter how prepared I am during the festive period, it seems inevitable that come Christmas Day, something has been underestimated or forgotten. Last year, it was the biscuits to go with cheese. So I found myself frantically making a batch of these crumbly oatcakes with a hit of thyme, just before our guests arrived. Everyone remarked how lovely they were, so this year I decided to include them in my edible gifts for friends.

If you fancy doing the same, simply wait until the biscuits are cool and tie a few up with a strip of baking paper and some ribbon, adding a sprig of thyme. Place in a clear plastic gift bag, easily available online or at most kitchenware stores and tie with more ribbon.

Ingredients

Metric

Imperial

1
Preheat the oven to 180°C/gas mark 4
2
Place the baking powder, oats, wholemeal flour, fresh thyme leaves, sea salt and caster sugar in a food processor
3
Pulse briefly until the mix is a coarse texture, you do not want it to be too fine. Tip into a large bowl and make a well in the centre of the mix
4
Pour in the melted butter and enough of the water to bring the dough together
5
Dust a work surface with flour. Divide the dough into 2 to make it easier to roll out as it is quite stiff and crumbly. Roll out the dough to around 5mm thickness
6
Cut out circles using a 6cm pastry cutter. Take a wide spatula and gently transfer the oatcakes to baking sheets that have been lightly dusted with flour
7
Bake for 25 minutes until golden, turn over and bake for another 10 minutes. Place on a wire rack and allow to cool completely before sprinkling with a little extra salt. Store in an airtight container for up to a week
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