ROSEMARY & THYME OATCAKES

These are so easy to make. You can keep them in a sealed container, ready to have with soup, cheese or houmous. Also perfect to take with you as a snack when you're on the go.
They're a bit lighter than regular oatcakes because I've used some flour as oppose to 100% oats.

I got 16 oatcakes out of this recipe, but it depends on how thick you roll them & the size of your cookie cutter.

200g gluten free oats
100g gluten free plain flour ( I use either Doves farm gluten free plain flour mix, Bobs red mill or just plain rice flour)
100g sunflower spread.
1 large sprig of rosemary and 1 large sprig of thyme.
pinch of salt
A little cold water to bind.

1  Preheat the oven to 200c.
2  Take the rosemary & thyme and remove the leaves from the stalks. Discard the stalks & chop the leaves up finely.
3 Mix the oats, flour & salt together.
4 Work the sunflower spread into the dry ingredients. Rub it in with your fingers until the the mix resembles breadcrumbs.
5 Add a little cold water into the mixture (how much you need will depend on the flour you've used - add it little by little so you don't end up with a dough that is too sticky (although if that does happen just add a little more flour.) Mix it in well until everything starts to come together into a ball of dough.
6  When you have a ball of dough, roll it out & cut into rounds. I rolled my dough out so that it was about 5mm thick.
7  Transfer the oatcakes to a baking sheet. I lined mine with grease proof / baking paper - but if you don't have any you can lightly grease your tray with butter/ cooking oil.
8  Bake for about 15-20 mins until they are starting to turn golden brown (as shown above.) Remove from the oven & leave to cool.
9 Once cook transfer to an airtight container.