Thyme and Sea Salt Oatcake Recipe

by Louise Robinson
Return to Recipe
Print
Makes 20
50 minutes

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