Lilly Higgins’ Cheese Crackers

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!

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