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1
Preheat oven to 375F.
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2
and butter 2 large baking sheets.
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3
In a food processor pulse oats until chopped fine.
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4
Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal.
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5
Add milk and pulse until a dough just forms.
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6
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.
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7
Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color).
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8
Transfer oatcakes to a rack and cool completely.
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9
In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated.
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10
Transfer fig mixture to a small bowl and cool.
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11
Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.
