Back

Date Posted... Jun 5th 2020

Categories..

Alumni

Latest

Recipes

Maria’s Cornish Seasalt And Thyme Oatcakes

 

 

We would love to hear how your Cornish Seasalt and Thyme Oatcakes turn out, let us know at: [email protected]

 

Ingredients

175 g porridge oats

50 g wholemeal flour plus a little extra for rolling

¼ teaspoon baking powder

3 teaspoons dried thyme leaves

1 teaspoon Cornish seasalt flakes

1 dessertspoon caster sugar

50 g butter

Approximately 75 mls water

Method

1. Preheat the oven to 180 c / Gas mark 4.

2. Place the porridge oats in a food processor and blitz briefly to a finer texture.

3. Place the oats into a mixing bowl with the wholemeal flour, baking powder, thyme, Cornish seasalt flakes and caster sugar and stir to mix thoroughly.

4. Melt the butter in a small saucepan.

5. Make a well in the middle of the dry ingredients and pour in the butter then half of the water.

6. Stir to mix with a table knife and add the rest of the water a little at a time until the dough comes together into a stiff but not sticky dough.

7. Dust the surface of the worktop with a little flour and form the dough to a flat disc.

8. Roll out the dough to a 4 – 5 mm thickness then cut into circles with a plain pastry cutter, 5 – 6 cm in diameter.

9. Using a palette knife gently lift the biscuits onto a baking sheet lined with parchment paper.

10. Bake for approximately 20 minutes then remove from the oven, carefully turn over, then return to cook for a further 10 minutes until lightly golden and firm to the touch.

11. Remove from the oven and immediately sprinkle with a few more seasalt flakes.

12. Cool completely then store in an airtight tin.

Recipes News