Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Thyme oatcakes recipe

4 ratings

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
65kcal 3%
Fat
3g 4%
Saturates
1g 7%
Sugars
0g 0%
Salt
0.2g 3%

of the reference intake
Carbohydrate 8.7g Protein 1.4g Fibre 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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.