Instructions: Put the oatmeal into a bowl. Put the butter and salt into a measuring jug, pour boiling water on to it and stir until melted and dissolved.

Pour this into the oatmeal and mix to a pliable dough. You may need a little more liquid to obtain the right consistency.

In Donegal the mixture was then left for several hours, or overnight, until it was dry enough to press out into a thin sheet. Press out with your fingers into a pan about 10x8 inches. You may not manage to get it quite that thin on your first attempt, because the dough is rather difficult to handle.

Leave it to dry for another hour or two before you bake it. Bake in a very low oven at 250 degrees F (I use the coolest oven - half of a four-door Aga) for 3 to 4 hours. The more slowly it cooks, the better the flavor will be. Oatcakes keep for ages in an airtight container and can be reheated. Eat with butter or butter and jam.

Note: we use fine stoneground oatmeal from Macroom.

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