Makes: About 1½ dozen
Time: About 4 hours, largely unattended
Three hours seems like a long time to bake what amounts to a thick oatmeal cracker, but doing it low and slow like this develops incredible flavor and is entirely hands off. If you happen to have lard lying around, feel free to substitute it for the butter. Serve with butter and jam or cheddar cheese for a hearty snack or rustic appetizer.
1. Line a large baking sheet with parchment paper. Put the oats in a food processor and pulse a few times until they turn into a coarse powder; transfer to a large bowl. Add the butter, honey, salt, and ½ cup of the boiling water. Stir, adding the remaining ¼ cup water slowly, only as needed, until the dough comes together (it should be sticky but pliable).
2. Lightly dust a work surface with flour and roll the dough into a rectangle that’s about ⅛ inch thick, sprinkling on more flour as needed. For traditional crackers, cut circles (2½ or 3 inches across) with a cookie cutter or drinking glass; you can reroll and cut any scraps. Otherwise, trim any uneven edges and cut the dough into squares or rectangles. Let them sit on the counter for an hour to dry out a bit.
3. Heat the oven to 250°F. Use a thin spatula to transfer the crackers to your prepared baking sheet and bake until deep golden brown and firm, about 3 hours. Serve with butter and jam or store in an airtight container for up to a month.