These pumpkin seed and thyme oatcakes are very versatile but are at their best as bases for a slab of cheese and chutney. Encourage the children to help out and share as a gift with friends and family.
Preheat the oven to Gas Mark 3, 165°C, fan 145°C.
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.
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.
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.
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.
Place the tray into the oven for 10-15 minutes until golden brown.
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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