Date Posted... Jun 5th 2020





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]



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


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