Sunday 23 July 2017

Crackers for Cheese

Lily Higgins

A stack of these addictive crackers with some gorgeous Irish farmhouse cheeses and a jar of chutney is the ultimate after-dinner treat. Makes 30.

you will need

250g plain flour

1 tsp baking powder

½ tsp salt

½ tsp cayenne pepper

70g butter

5-6 tbsps water

Method

Lightly butter two or three baking sheets.

Sift the flour, baking powder, salt and cayenne pepper together. Using a food processor or your fingertips, rub in the butter until the mixture resembles breadcrumbs.

Sprinkle over the water and blend until the mixture comes together to form a firm dough.

Flatten and cover in clingfilm, then place in the fridge for 20 minutes.

Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. Lightly flour a work surface, then roll the dough out to 2mm thick. Use a 6cm cutter to cut the crackers into rounds.

Place on the tray and pierce each one several times with a fork. Bake for 10-15 minutes until lightly golden and firm. Cool on a wire rack. They can keep in an airtight container for two weeks.

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