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Thyme Oatcakes

March 10, 2013


I love the smell of thyme, it makes the kitchen smell so beautiful.  My hot oatcakes were packed with thyme and tasted delicious served with cheese and chutney.  Without the accompaniments they are quite plain so make sure you have something to eat them with.  I had a little trouble with the batter as the porridge oats make an unusual consistency.  Nonetheless,  I ended up with some filling crunchy oatcakes fit for a good quality savoury snack.

This recipe was adapted from Good Housekeeping: 100 Quick Festive Recipes and Ideas (December, 2012).

Thyme Oatcakes


200g porridge oats, 75g plain flour, 1 tsp bicarbonate of soda, 2 tbsps fresh thyme leaves, 50g lard, 25g butter.


1. Mix together the porridge oats, flour, bicarbonate of soda and salt into a large bowl.
2. Melt the lard and butter then pour into the oat mix.
3. Pour in 200ml water.
4. Mix with a metal spoon to form a dough.
5. Lightly oil a baking sheet.
6. Preheat the oven to 180 degrees C.
7. Form the oat mix into circles and flatten slightly on the baking tray.
8. Bake for 50 minutes.


From → Sides, Snacks

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