Pumpkin seed and thyme oatcakes
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Crumbly and delicious, these delicately flavoured oatcakes from Marcus Wareing are crying out to be served with a slab of cheese - goat's cheese or Camembert would work particularly well. They could also be wrapped up and given to loved ones as gifts, or as part of a homemade hamper with chutney and pickles.
First published in 2015
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Ingredients
Metric
Imperial
- 120g of oats
- 120g of wholemeal flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 20g of thyme, leaves picked
- 50g of pumpkin seeds
- 100ml of boiling water
- 2 tbsp of olive oil
- 50g of plain flour
- 15g of butter
- 1 pinch of sea salt
SAVE RECIPE
Equipment
- Ring cutter
Method
1
Preheat the oven to 165°C/gas mark 3
2
Lightly toast the pumpkin seeds in a hot, dry pan. Remove the pan from the heat and leave to cool slightly. Once cool, roughly chop
- 50g of pumpkin seeds
4
Pour in the water and olive oil and mix to form a smooth dough - if the dough is too dry, add a splash of cold water to combine. Roll the dough out on a well-floured surface to 1/2cm thick
- 100ml of boiling water
- 2 tbsp of olive oil
- 50g of plain flour
6
Place into the oven for 10—15 minutes until golden brown and cooked through
7
Remove from the oven and leave to cool. Once cool, serve with some cheese and chutney
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