Oatcakes (Donegal, Northern Ireland)

Made with just five ingredients - oatmeal, wheat flour, butter, water, and salt - these traditional Irish oatcakes are outstanding topped with good, creamy butter and sweet jam.

1½ cups stone-ground oatmeal, preferably Macroom's
1½ cups whole wheat flour, plus more for dusting
3 Tbsp. unsalted butter or lard, cubed and chilled, plus butter for serving (optional)
½ tsp. kosher salt
¾ cup boiling water

To Serve:
jam

Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form. Add water; pulse until dough forms. Transfer dough to a lightly floured baking sheet. Press a sheet of parchment paper over dough and using a rolling pin, roll dough into a ½" thick square; cover with a kitchen towel and let sit 1 hour to dry slightly.

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5).

Using a 3" round cutter, cut out cakes; gather and reuse scraps. Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes. The more slowly it cooks, the better the flavour will be. Let cool slightly; serve with butter and jam, if you like. Store in an airtight container at room temperature for up to a week.

Makes 10.