Thyme and sea salt oatcakes

Ingredients

• 1/4 tsp baking powder
• 250 g of jumbo porridge oats
• 80 g 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
• 20 g of caster sugar
• 80 g of butter, melted
• water, 90–120ml

Instructions

1. 1

   Preheat the oven to 180°C/gas mark 4

2. 2

   Place the baking powder, oats, wholemeal flour, fresh thyme leaves, sea salt and caster sugar in a food processor

3. 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. 4

   Pour in the melted butter and enough of the water to bring the dough together

5. 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. 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. 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