Preheat the oven to gas 6, 200°C, fan 180°C.
In a bowl, mix the oats, flour, bicarbonate of soda, sugar, fine salt.
Rub in the butter with your fingers until it looks like breadcrumb consistency.
Add 140ml boiling water, a little at a time, until you have a thick, crumbly dough – you may need a little more water
Lightly flour your work surface and roll out the dough to 5mm thick, carefully turning it over once so it doesn’t stick.
Cut out rounds with a 5-6cm biscuit cutter and transfer to two lined baking trays. Roll out the trimmings and cut more rounds. You should have about 30 oatcakes
Dampen the top of each oatcake with a little water and sprinkle over the thyme and sea salt. Press the salt and thyme down with your fingers.
Bake for 20-30 mins, turning the trays once so the oatcakes cook evenly.
These oatcakes are served as part of the delicious Scottish fish, charcuterie and cheese platters at the wonderful Glenegedale House, a multi award-winning five star guest house situated midway between Bowmore and Port Ellen on Islay, with breathtaking views over the Mull of Oa and out onto the Atlantic.
The four bedroomed guest house is run by husband and wife team Graeme and Emma Clark who both share a passion for baking, so much so that the Observer Food Monthly named them Baker of the Year in 2017 alongside Nigel Slater.