Thyme oatcakes recipe
Fragrant thyme is in season during the colder months and its earthy flavour is a key ingredient in lots of winter cooking. Try it in these tasty oatcakes for a delicious savoury bake – pair with your favourite cheese and chutney for an extra special treat.
See method- Makes about 30
- 25 mins to prepare and 20 mins to cook
- 65 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g porridge oats
- 100g wholemeal plain flour, plus extra for dusting
- ½ tsp bicarbonate of soda
- 1 tsp sugar
- 1 tsp fine salt
- 15g thyme sprigs, leaves picked
- 80g cold butter, diced
- 1 tsp sea salt flakes (optional)
Each serving contains
- Energy
- 270kJ 65.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 0g
of the Reference intake
Carbohydrate 8.7gProtein 1.4gFibre 1.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the oats, flour, bicarbonate of soda, sugar, fine salt and all but 2 tsp thyme. Rub in the butter with your fingers, until the mix resembles breadcrumbs.
- Add 140ml boiling water, a little at a time, until you have a thick, crumbly dough (adding more water if needed).
- Lightly flour a work surface and roll out the dough to 5mm thick, carefully turning it over once so it doesn't stick. If the dough looks crumbly at the edges, press it together with your fingers.
- Cut out rounds with a 5-6cm biscuit cutter and transfer to 2 lined baking trays. Roll out the trimmings and cut more rounds. You should have about 30.
- Dampen the top of each biscuit with a little water and sprinkle over the reserved thyme and sea salt (if using). Press down with your fingers. Bake for 20-30 mins until lightly browned, turning the trays once so the oatcakes cook evenly. Transfer to a cooling rack. Serve at room temperature. Can be stored in an airtight container at room temperature for up to 3 days.
- Tip: These oatcakes are delicious served with Stilton and chutney.
- See more Savoury baking recipes
