Parmesan and Thyme Biscuits

I was inspired to try these savoury biscuits by a picture I saw on Pinterest – I spend far too much time gazing longingly at food photos here (if you are also on Pinterest you can drool with me.

The photo linked back to an original recipe called Savoury Oatmeal Cookies on a food blog called “the kitchn”. I’ve tweaked it a bit and have anglicised the measurements but huge thanks for the inspiration.

These were really tasty, soft, crumbly biscuits – if I made them again I would flatten them out a little more to make them slightly thinner and crisper – they hold their raw shape really well so don’t need too much space on the baking sheet.

They are great on their own but would also make really nice pre-dinner nibbles with a G&T or act as a vehicle for some post-dinner cheese and chutney. Maybe experiment with different flavours – the original used rosemary not thyme and I suspect that the addition of some mustard powder would work well too.


Makes about 12 biscuits.

5 oz (150g) Oats

5oz (150g) Plain Flour

½ teaspoon of Baking Powder

2 tablespoons Warm Water

2 fl oz (50 ml) Olive Oil,

2 oz (50g) Light, Soft Brown Sugar

1 large egg – free range

2 oz (50g) Finely Grated Parmesan

1 tablespoon Thyme Leaves (stripped from the stem).

Salt & Pepper


Pre-heat oven to 180°C / 350° F / Gas Mark 4

Put the oats in a large mixing bowl and sprinkle the water over them.

In a separate bowl mix the olive oil, sugar and egg. Pour this mixture over the oats, stir well.

Add the flour, baking powder, parmesan and thyme. Stir well and season with a pinch of salt and a generous grinding of black pepper.

Grease and line a baking sheet with greaseproof paper. Form small balls (approx 1 tablespoon) of the mixture and space evenly on the baking sheet. Flatten each ball to form an even disk. Sprinkle a pinch of salt on top of each.

Bake for 15-17 minutes, until the edges are slightly darkened.

Remove to a cooling rack.


Pesto Recipe

There are all sorts of variations on this traditional basil pesto (pesto alla Genovese) and you can substitute rocket, spinach or even wild garlic leaves for the basil.

Fresh pesto tastes the best but if you have made too much (or you are trying to use up a glut of herbs) it will keep for a week or so in the fridge in an airtight container – you may want to pour a little extra olive oil over the top to help preserve the flavours.

You can also freeze pesto where it will keep for around six months. A simple way to do this is to put the pesto into an icing bag and pipe it into ice cube trays – that way you can always thaw the perfect amount.

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