Thyme-Scented Oatcakes

200g/8oz fine oatmeal (I used stone-ground medium oatmeal)
2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons of fresh thyme leaves
6-8 tablespoons boiling water

Yields 10-15 oatcakes
Preheat the oven to 180C/375F. Line baking sheet with parchment paper.

Measure the oatmeal, oil, salt and 2/3rds of the fresh thyme into the bowl of a food processor. Whizz until everything is combined well. While keeping the motor running, pour in the boiling water, one tablespoon at a time. You might need less than 8 tablespoons. So be careful from the 5th spoonful on. After 30-45 seconds the mixture will begin to come together and look sticky and thick (switch off, scrape down and repeat if it doesn’t). Add the remaining thyme and pulse a few times to chop it roughly.

Gather the dough up into a ball, with your hands or a spatula. Place on a floured board and roll out, while still warm, to about 2mm thick. With a cookie cutter, cut out rounds or any any other shape and place on the prepared baking sheet.

Bake for 15-17 minutes until lightly colored. Cool on a wire rack then store in an airtight container.

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