Chrissy Teigen’s past trolling tweets highlight the slut-shaming culture we tolerated
Chrissy Teigen’s past trolling tweets highlight the slut-shaming culture we tolerated

Amanda Cassidy

Elizabeth Day: ‘Life is full of failure. But it’s never too late to change your life’
Elizabeth Day: ‘Life is full of failure. But it’s never too late to change your...

Jennifer McShane

We’ve found the perfect SPF: It’s quick-drying, lightweight and moisturising
We’ve found the perfect SPF: It’s quick-drying, lightweight and moisturising

Shayna Sappington

Sunday brunch: Easy vegan apricot & pistachio pastries
Sunday brunch: Easy vegan apricot & pistachio pastries

Meg Walker

Marianne Smyth, aka @smythsisters, on her capsule wardrobe essentials
Marianne Smyth, aka @smythsisters, on her capsule wardrobe essentials

Holly O'Neill

5 brilliant documentaries made for watching on a lazy Sunday
5 brilliant documentaries made for watching on a lazy Sunday

Jennifer McShane

Delicious vegan-friendly spots to try for a weekend brunch in Dublin
Delicious vegan-friendly spots to try for a weekend brunch in Dublin

Jennifer McShane

Image / Editorial

Lilly Higgins’ Cheese Crackers


by IMAGE
23rd Oct 2014
blank

A stack of these addictive crackers with some gorgeous Irish farmhouse cheeses and a jar of?chutney is the ultimate after-dinner treat – not to mention an elegant edible gift.

Crackers for Cheese (Makes 30)

YOU WILL NEED

  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 250g plain flour
  • 1 tsp baking powder
  • 70g butter
  • 5-6 tbsp water

METHOD

  1. Lightly butter 2 or 3 baking sheets.
  2. Sift the flour, baking powder, salt and cayenne pepper together.
  3. Using a food processor or your fingertips, rub in the butter until the mixture resembles breadcrumbs.
  4. Sprinkle over the water and blend until the mixture comes together to form a firm dough.
  5. Flatten and cover in cling film. Place in the fridge for 20 minutes.
  6. Preheat the oven to 180C/gas mark 4.
  7. Lightly flour your work surface. Roll the dough out until it is 2mm thick. Using a 6cm cutter, cut?the crackers into rounds.
  8. Place on the tray and pierce each one several times with a fork.
  9. Bake for 10-15 minutes until lightly?golden and firm.
  10. Cool on a wire rack; they can keep in an airtight container for two weeks.

Try these with a nice Camembert from?Sheridans Cheesemongers and?Donal Skehan‘s apple and ginger chutney, plus a glass of the divine?Longueville House mulled cider?? all featured?in our current issue ??for the perfect #instabites-worthy fireside night in!

@Image_Interiors