Thyme-Scented Oatcakes

This is a variation of the spelt-oat crackers from a previous post.  I stumbled upon this recipe on Tastespotting.com. The name and picture jumped out at me and had me suspecting that they were allergy-friendly.  I was delighted to see such a short list of ingredients and little prep time.  There is no dairy, egg or gluten (if you use gluten-free oats) in these oatcakes.  They pair well with a cheese plate and are a good addition to a cocktail party.  I enjoyed them for snack topped with garlicky white bean dip and as an accompaniment to a hot bowl of soup.  


This recipe calls for fresh Thyme.  I did not have any in the refrigerator, so I used fresh parsley instead.  I like the green specks scattered throughout the cookies.  


For families with allergies, no more worries if the baguette or store-bought crackers contain "traces of____"  How great that they take just seconds to make and save you money!


What you need:  
200 grams (8 oz) fine oatmeal
3 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons of fresh thyme leaves
6-8 tablespoons boiling water


What to do:
Preheat oven to 375 F.  Line baking tray with parchment paper


Measure oats, oil, salt and 2/3 of thyme into bowl of food processor. Whizz until everything is combined well.


While the motor is running (speed 1 on Thermomix), pour in the boiling water one tablespoon at a time.  You might need less than 8 tablespoons.  Slow down at 5-6.  After about 30-45 seconds the mixture will begin to come together and look sticky and thick. Peek in and take a look at the consistency.  Add the remaining thyme and pulse a few times to chop roughly.  


Gather the dough up into a ball and place on lightly floured board.  Roll out ,while still warm, to about 2 mm thick.  Use a cookie cutter to cut out shapes.  I used a fluted biscuit cutter.  


Place on prepared baking sheet.  Bake for 15-20 minutes until lightly browned.  Let cool and store in airtight container.