Thyme and sea salt oatcakes
Ingredients
- 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
Method
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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Thyme and sea salt oatcakes
