Thyme and sea salt oatcakes

Louise Robinson serves up some fantastic thyme and sea salt oatcakes for simple yet elegant edible gifts for Christmas. Alternatively, whip up a batch for yourself – these make the ideal accompaniment to a Christmas cheeseboard.

First published in 2015

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.




  • 1/4 tsp baking powder
  • 250g of jumbo porridge oats
  • 80g of wholemeal flour, plus a little extra for dusting
  • 3 tsp thyme leaves, fresh
  • 1 tsp sea salt, plus a little extra to sprinkle on top
  • 20g of caster sugar
  • 80g of butter, melted
  • water, 90–120ml


Preheat the oven to 180°C/gas mark 4
Place the baking powder, oats, wholemeal flour, fresh thyme leaves, sea salt and caster sugar in a food processor
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
Pour in the melted butter and enough of the water to bring the dough together
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
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
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
First published in 2015

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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