Marcus Wareing's pumpkin seed and thyme oatcakes recipe

Method

1. Heat a pan on the stove and add the pumpkin seeds – do not add oil to the pan. Lightly toast the pumpkin seeds and then leave to cool. Once cool, chop up roughly.
2. In a large bowl, mix the wholemeal flour, oats, bicarbonate soda, salt, thyme and toasted pumpkin seeds until well combined – kids will love getting stuck in and getting their hands dirty.
3. Pour in the boiling water and olive oil and mix until a smooth dough forms – make sure that if kids are doing this step they do not overwork the dough or the finished result will be stodgy. If the dough is too dry, add a dash of cold water. Roll the dough out onto a floured surface until it is ½ cm thick.
4. Using a 5-6cm ring cutter, cut the pastry into rounds. Place the rounds onto a baking tray that has been greased with butter. Sprinkle with a little sea salt.
5. Place the tray into the oven for 10-15 minutes until golden brown.
6. Remove from the oven and serve. These can be stored in an airtight container for up to 3 days after making. If you are giving the oatcakes as a gift, arrange them in a gift box and wrap in clear cellophane.

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