Ingredients
| 240g oats | |
| 50g pumpkin seeds | |
| 100ml water, boiling from the jug | |
| 4 tablespoons butter, lard, ghee or coconut oil | |
| 20g thyme, picked | |
| 1 teaspoon sea salt, plus extra to sprinkle over | |
| goat’s cheese, to serve (I use Cranky Goat Pelorus Pearl) | |
| honey, to serve |
The wild thyme oatcakes were originally a canape I made using Milmore Downs oats in Guilio’s kitchen at Roots in Lyttleton. That recipe was developed by one of the Sherwood chefs, Jo, who added lard which was amazing making these creamy and crumbly, more like Scottish oat cakes. You can use what ever fat you like and whatever herbs or even add some dried fruit.I have used pumpkin seeds today but I also love poppy, sesame seeds or fennel seeds.
Instructions
| 1. | Preheat the oven to 165°C. |
| 2. | In a blender grind half the oats and all the pumpkin seeds to the texture of wholemeal flour. |
| 3. | Pour the boiling water over the butter and stir to melt. |
| 4. | In a medium bowl mix together all of the dry ingredients. |
| 5. | Once the butter is melted stir it into the dry ingredients to make a soft dough. |
| 6. | Line a baking tray with baking paper. |
| 7. | Roll out the dough as thin as you can (about 2mm) straight onto the paper on the tray. |
| 8. | Tidy the edges then use a knife to mark squares into the dough and then cut them diagonally so you have a tray of triangle crackers Sprinkle with sea salt then bake in the oven for 10-15 minutes until golden. |
| 9. | Serve with some goat’s cheese and honey. |
Recipes & food styling Ainsley Thompson / Photography Sam Stewart
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