These Vegan Thyme Oatcakes are the perfect accompaniment to chutney and cheese. These crumbly Scottish oat cakes are made with coconut and are lightly flavoured with thyme. Takes less than 30 minutes to come together.
These simple yet elegant looking Vegan Oatcakes makes the ideal accompaniment to a Christmas Cheeseboard.
They’re also perfect as an edible gift in a food hamper for a foodie friend, colleague or relative.
I love to bake my Rosemary and Black Pepper Oatcakes again and again.
More edible gift idea recipes:
- Apple Saffron Chutney
- Cardamom and Cinnamon Fudge
- Orange and Cinnamon Turkish Delight
What are Oatcakes
Oatcakes are native to Scotland, originally baked as a long-lasting alternative to bread and stored in the meal chest.
Originally oatcakes are prepared with oats or oatmeal and fat such as butter or lard, and baked into a large circle then cut into triangles.
Usually, oatcakes are kept plain, but nowadays you can see them with various flavours and they are pretty good too.
They are pretty easy to make and can be enjoyed as a snack with cheese, meat or vegetable dishes or simply with honey for a breakfast, apparently, our Queen enjoys them for breakfast too, if they are good enough for her, pretty sure for us too!
Thyme Oatcakes
Like, I mentioned above that you can find flavoured oatcakes with various flavours and with herbs, they are so delicious.
Thyme oatcakes taste perfect without overpowering. Thyme is in season during winter months and its earthy flavour is a key ingredient in many winter dishes, they blend so well in savoury bakes.
The original oatcakes recipe calls for butter but I used coconut oil to make them vegan. The end result is still so crumbly with a melt in mouth feel.
Scottish Vegan Oatcakes with Thyme Ingredients
Porridge oats – alternatively use rolled oats which are similar
Fresh thyme – you can use other herbs here such as rosemary if you wish. Use leftover thyme in to this delicious Instant Pot Baby Potatoes with garlic or Potato Tart
Wholemeal flour – you can also use a gluten-free flour here
Coconut oil – alternatively use a different oil or vegan butter
Sugar
Salt
Sea salt (optional to sprinkle on the top of the oatcakes)
Serving Suggestions
Usually, oatcakes are served with cheese and a chutney such as this red pepper and chili chutney for cheese .
For a vegan option, serve with vegan cheese, cashew cream or hummus.
How to make Vegan Thyme Scottish Oatcakes
Thyme oatcake recipe and method is so easy and straightforward.
Preheat your oven to Gas Mark 4-5.
In a large mixing bowl, add all the ingredients. Add the water little by little until the mixture forms a soft but pliable dough.
On a floured surface, roll out the dough with a rolling pin approximately 1/4 inch in thickness.
Using a round cookie cutter, cut into rounds.
Arrange onto a baking sheet lined with parchment paper and prick holes with a fork.
Bake on the middle shelf for around 20-30 minutes or until just becoming golden.
They will continue to crisp up as they cool.
These oatcakes can be frozen. Once baked let it cool completely and transfer into a freezer safe container. Oatcakes can be frozen for up to 3 months. When ready to eat, defrost at room temperature for 30-60 minutes.
No. As these oatcakes contain bicarbonate of soda, the oatcakes should be cooked immediately.
Other Baking Recipes
Eggless Condensed Milk Cupcakes
Sundried Tomato Chickpea Cakes
Christmas Candied Walnuts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vegan Oatcakes with Thyme
Ingredients
- 125 grams oats
- 50 grams wholemeal flour
- 70 mls water hot
- ½ teaspoon bicarbonate of soda
- 1 teaspoon sugar
- 7-8 thyme sprigs
- 40 grams coconut oil alt. use olive oil
- 1 tsp. salt
- ½ tsp. sea salt optional
Instructions
- Preheat the oven to gas mark 5 or 180C.
- In a big bowl add oats, flour, salt, soda, sugar and thyme (reserve a couple of sprigs for later)
- Add coconut oil and rub in the flour with your fingers, until the mix resembles breadcrumbs.
- Add hot water little by little (careful here) until you have a thick crumbly dough.
- Dust some flour on the working surface and roll out the dough to 5mm thick and cut out rounds with cookie cutter.
- Place them on a lined baking tray.
- Brush each biscuit with a little water and sprinkle remaining thyme leaves and sea salt.
- Bake for 20 minutes but keep an eye on from the 15th minute or until lightly browned.
- Transfer them on the cooling rack.
- Serve at room temperature with stilton blue cheese and chutney.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Oatcakes with Thyme
Ingredients
- 125 grams oats
- 50 grams wholemeal flour
- 70 mls water hot
- ½ teaspoon bicarbonate of soda
- 1 teaspoon sugar
- 7-8 thyme sprigs
- 40 grams coconut oil alt. use olive oil
- 1 tsp. salt
- ½ tsp. sea salt optional
Instructions
- Preheat the oven to gas mark 5 or 180C.
- In a big bowl add oats, flour, salt, soda, sugar and thyme (reserve a couple of sprigs for later)
- Add coconut oil and rub in the flour with your fingers, until the mix resembles breadcrumbs.
- Add hot water little by little (careful here) until you have a thick crumbly dough.
- Dust some flour on the working surface and roll out the dough to 5mm thick and cut out rounds with cookie cutter.
- Place them on a lined baking tray.
- Brush each biscuit with a little water and sprinkle remaining thyme leaves and sea salt.
- Bake for 20 minutes but keep an eye on from the 15th minute or until lightly browned.
- Transfer them on the cooling rack.
- Serve at room temperature with stilton blue cheese and chutney.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
It doesn’t get more festive than these pretty and melt in the mouth Eggless Linzer Cookies! The famous Christmas cookies from Austria . Cookies with a round cut out, sandwiched between raspberry and saffron preserve, then the tops are dusted with icing sugar to give a snow finish. A perfect bake to celebrate the season of joy and to be merry!
The season of Baking, Christmas is not complete without baking cookies. You can never have too many kinds of Christmas cookies, especially when they are as good as these ones – Linzer ! Being a novice baker, I always like to tackle simple, straightforward yet delectable baking recipes in my own kitchen and past year these Linzer cookies had been playing on my mind, since our holiday to Austria where we got these cookies from but I did not taste as they were made with eggs.
So this Christmas we all fell for these sweet and crumbly shortbread cookies which are filled with the tart flavour of jam. Obviously, I baked these incredibly delicious cookies before Christmas, but life got so busy and on top of that became ill so I had to take a break from blogging and social media … better late than never!
More Eggless Christmas Baked Goodies on JCO – Mini Panettone
WHAT ARE LINZER COOKIES?
These adorable Linzer cookies hail from the Linz city of Austria. This Linzer cookies recipe is a small version of Linzertorte, one of the oldest known baked goodies in the world and popular in Austria. A rich pastry flan prepared with ground hazelnuts or almonds and spiced such as cinnamon and clove and filled with jam. Usually, Linzer cookies are just a mini version of the nutty and buttery Linzertorte and these cookies are a staple during Christmas period in Austria and Germany .
LET’S SORT OUT THE INGREDIENTS!
Traditional Austrian Linzer cookies are prepared with rich and buttery shortbread dough which is prepared with either ground almonds or hazelnuts and eggs, but I have made without eggs and yet cookies turned out fabulous. So for the cookies dough, you’ll need plain flour, butter, sugar, ground nuts, ground spices and baking agent.
Once cookies are baked, they are spread with tart jam and mostly raspberry or blackcurrant jam, preserve or jelly used for filling.
Once filled with jam, the top part of cookies dusted with icing sugar to give a festive look.
DO I NEED PROPER LINZER COOKIE CUTTER SET?
To prepare Linzer cookies you don’t require a proper cutter set. They can be made perfect with even ordinary cookie cutter. You just need one size cookie cutter and a tiny cap of any bottle to cut out the small hole. However, if you really want to be creative you can buy a different shape and size cookie cutter such as Snowflakes or Star cutter.
TIPS FOR MAKING LINZER COOKIES!
Make sure your butter is at room temperature. Once the dough is prepared, wrap it in a cling film or greaseproof paper and chill it in the fridge for a couple of hours. Work fairly quick when you work with dough and cut out the cookies so the dough stays chilled and firm. If you feel that cookies are getting soft, place them back in the refrigerator until the dough has firmed up again. This will help them retain their original shape and prevent cookies from spreading.
CAN I USE WHOLE NUTS TO MAKE EGGLESS LINGER COOKIES?
Of course, you can, if ground almond or hazelnuts not available where you are. If you are using whole almonds or hazelnuts, toast them in the oven for 8-10 minutes on 350F. Let it cool completely then grind it in a food processor with 1/4 cup sugar.
HOW TO MAKE EGGLESS LINGER COOKIES?
First in a big bowl combine all the dry ingredients such as plain flour, almond or hazelnut flour, salt, baking powder and cinnamon powder. In another bowl or stand mixer add unsalted butter and icing sugar, beat until mixture becomes pale and fluffy. Add flour mixture little by little in the butter mixture and combine everything. Divide the dough into two portions, put it on butter or greaseproof paper and cover it with another wax paper. Leave the dough to rest in the refrigerator for at least 2 hours.
Preheat the oven to gas mark 4, 350 F or 180C. Remove the dough from the fridge and leave it for 5 minutes on the worktop. Roll the one disk of dough into approximately 1/8″ thickness and cut the cookies with a cookie cutter. Repeat the same procedure for the second disk of dough but this time cut small top for each cookie, using a small cookie cutter or a cap of the bottle.
Arrange the cookies on a lined baking tray and bake them about 12 minutes or until just starting to get golden around the edges. Remove from the oven and cool completely on a wire rack.
Dust icing/powdered sugar on baked cookies with cutouts.
Spread a teaspoon of jam or preserve on the bottom half of the cookies, top up with cookies with cutouts. Store in a metal tin for up to a week.
Eggless Linzer Cookies
ingredients
instructions
NOTES:
* In other countries Butter paper aka greaseproof, baking, parchment or wax paper.
