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
- Lightly butter 2 or 3 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 cling film. Place in the fridge for 20 minutes.
- Preheat the oven to 180C/gas mark 4.
- Lightly flour your work surface. Roll the dough out until it is 2mm thick. Using a 6cm cutter, 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.
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!