Pumpkin seed and thyme oatcakes

Name: Pumpkin seed and thyme oatcakes
Total time: 30 min
Ingredients: 120g of oats; 120g of wholemeal flour; 1 tsp bicarbonate of soda; 1/2 tsp salt; 20g of thyme, leaves picked; 50g of pumpkin seeds; 100ml of boiling water; 2 tbsp of olive oil; 50g of plain flour; 15g of butter; 1 pinch of sea salt

by Marcus Wareing

Item 1 of 1

Crumbly and delicious, these delicately flavoured oatcakes from Marcus Wareing are crying out to be served with a slab of cheese - goat's cheese or Camembert would work particularly well. They could also be wrapped up and given to loved ones as gifts, or as part of a homemade hamper with chutney and pickles.

First published in 2015

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Ingredients

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Imperial

120g of oats
120g of wholemeal flour
1 tsp bicarbonate of soda
1/2 tsp salt
20g of thyme, leaves picked
50g of pumpkin seeds
100ml of boiling water
2 tbsp of olive oil
50g of plain flour
15g of butter
1 pinch of sea salt

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Equipment

Ring cutter

Method

Preheat the oven to 165°C/gas mark 3

Lightly toast the pumpkin seeds in a hot, dry pan. Remove the pan from the heat and leave to cool slightly. Once cool, roughly chop

50g of pumpkin seeds

Mix the oats, flour, bicarbonate of soda, salt, thyme and pumpkin seeds in a large bowl

120g of oats
120g of wholemeal flour
1 tsp bicarbonate of soda
1/2 tsp salt
20g of thyme, leaves picked

Pour in the water and olive oil and mix to form a smooth dough - if the dough is too dry, add a splash of cold water to combine. Roll the dough out on a well-floured surface to 1/2cm thick

100ml of boiling water
2 tbsp of olive oil
50g of plain flour

Cut the pastry into rounds using a 5—6cm ring cutter. Transfer to a baking tray greased with butter and sprinkle with a little sea salt

1 pinch of sea salt
15g of butter

Place into the oven for 10—15 minutes until golden brown and cooked through

Remove from the oven and leave to cool. Once cool, serve with some cheese and chutney

First published in 2015

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Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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