Caraway oatcakes

• caraway seeds↗2 tsp tsp
• rolled oats↗200g rolled g

  rolled

• wholemeal flour↗50g g

  plus extra for dusting

• thyme sprigs↗6

  leaves gathered

• soft butter↗50g g

  cut into cubes

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line a large baking tray with parchment paper. Toast the caraway seeds in a dry pan over medium heat for 1–2 min until fragrant. Grind half of the seeds to a coarse powder using a mortar and pestle or a spice grinder.

2. 2

   Combine the caraway, rolled oats, flour and thyme sprigs in a large heat‑proof bowl until uniform. Rub the butter into the mixture with your fingers until evenly distributed. Pour in 100 ml of boiling water and stir roughly with a wooden spoon until the dough comes together and visible butter lumps disappear. If needed, add a little more water so the dough binds – avoid making it too wet, otherwise the oat cake will be tough.

3. 3

   Roll out the dough on a lightly floured work surface to a thickness of 5 mm. Using a wavy‑edge cutter, cut out 25 oat cakes measuring 6 × 6 cm, or cut into 5 cm squares. Re‑roll the scraps to make more cakes if possible.

4. 4

   Transfer them to the prepared tray and bake for 15–20 min until crisp and no wet spots remain. Let cool on the tray for 5 min, then move to a wire rack to cool completely. Store in an airtight container for up to two weeks. If desired, re‑toast in a pre‑heated oven for 2–3 min to restore crispness before serving.