Lilly Higgins’ Cheese Crackers

Crackers holding

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)


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


  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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