Ingredients

  • 1 ½ Cups cake flour
  • ¼ tsp Freshly cracked black pepper
  • 50g (½ Cup), Kerrygold Vintage Cheddar (grated)
  • 175g (½ Cup) Kerrygold Pure Irish Salted Butter
  • 2 Tbsp Roughly chopped sage (4-6 big leaves)
  • 2 Tbsp Iced Water

Directions

Recipe by Iso Hungry

Is there anything more classic than the combination of butter and sage? This recipe adds cheese into the mix – because taste is everything. Butter & Sage crackers are the perfect addition to a show stopping Charcuterie board packed with fresh, nutritious snacks. These cheesy crackers also make a great bite in your healthy lunch box. You could even hand them out to guests as gifts, just tie a few together with some string!
  1. Cube the Kerrygold Salted Butter into 1 x 1cm cubes and set aside to soften. The butter should be room temperature and soft to the touch.
  2. In the bowl of a food processor, add the flour, grated cheddar and black pepper. Pulse to combine. If you’re using a mixing bowl, sift the flour into a bowl, before adding the pepper and cheese.
  3. Add the softened butter to the bowl, taking care to distribute it evenly throughout the flour. Process on low for 10-15 seconds, or until the mixture resembles a course meal. If you’re using the bowl method, rub the butter into the flour using your fingertips.
  4. Using the funnel on your food processor, add the iced water, one tablespoon at a time. (One tablespoon of water might be enough to bring the dough together)
  5. Process for a few seconds more until the mixture starts to come together. The dough should hold together when applying pressure. For the bowl method, simply add water as needed to bring the dough together.
  6. Add the roughly chopped sage and pulse until incorporated or mix it into the mixture by hand.
  7. Turn the mixture onto a lightly floured surface, pushing it together to form a flat disc, about 1 - 2cm thick.
  8. Wrap the dough in cling film and refrigerate for 1 - 1½ Hours.
  9. Remove the cling film from the dough and divide the dough into two equal parts. Place one half between two sheets of baking paper.
  10. Using a rolling pin, roll out the dough to an even thickness of about 3mm.
  11. Use a round cookie cutter (5cm), to cut as many crackers as possible from the rolled dough. Use the press and twist method to avoid sticking. Repeat with the other half the dough or freeze it for later.
  12. Place the crackers onto a baking sheet, lined with baking paper. The crackers don’t need a lot of space in between them, as they do not rise or spread. Using a toothpick, prick a hole in the centre of each cracker, this will allow air to escape, ensuring an evenly baked cracker.
  13. Preheat your oven to 175°C. Chill the crackers in the refrigerator for 15 minutes before baking.
  14. Bake for 20-25 minutes, until cooked and light brown in colour.
Allow the crackers to cool completely before removing them from the baking sheet. Serve fresh or store in an airtight container for up to a week.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Desserts

Rhubarb & Strawberry Sponge Pudding

Dessert doesn’t need justification but if anyone asks, this recipe has two of...

Serves 4 - 6
Baking

Spider Cookies

A simple but effective baking idea this Halloween, get creative for the perfect...

Serves 20-25 cookies
Main courses

Pan Seared Scallops with Lemon Caper Sauce

Don’t make reservations! Eat your special meal at home with these elegant Pan...

Serves 2
Baking

Witch Chocolate Cupcakes

These wickedly delicious cupcakes are sure to get everyone into the Halloween sp...

Sides & Nibbles

Crispy Potato Rosti

These are delicious served with any type of fish or meat but they are also lovel...

Serves 4
Baking

Apple & Hazelnut Streusel

This winter warmer is scrumptious with custard, clotted cream or crème fraîche...

Serves 8
Main courses

Mussels Cooked with Cream, Chorizo, Garlic and Flat-Leaf Parsley

Recipe by Clodagh McKenna Start by prepping the mu...