- 2 cups old-fashioned rolled oats
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 1/4 cup plus 2 tablespoons milk
- 1 cup quartered dried Calimyrna figs, stems discarded
- 1/2 cup dry red wine
- 2 tablespoons honey
- 3 tablespoons tiny fresh thyme sprigs
- 1/2 cup plus 2 tablespoons soft mild goat cheese (about 5 ounces)
- Preheat oven to 375°F. and butter 2 large baking sheets.
- In a food processor pulse oats until chopped fine. Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. On a lightly floured surface roll out dough 1/8 inch thick (about a 13-inch round) and using a 1 1/2-inch cutter cut out about 60 oatcakes. Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color). Transfer oatcakes to a rack and cool completely.
- In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated. Transfer fig mixture to a small bowl and cool.
- Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.