February 15th. I love February 15th. Don’t get me wrong, Valentine’s day is great. But the day after is my day. To deck the halls with as much Irish cheer as I can! Every year we have a big Irish dinner in celebration of my Dad who was incredibly proud of his Irish heritage. I was only 19 when he passed away and this is my way of celebrating him and his love of life and all things Irish.
I love making appetizers before any holiday meal, they help take the stress off of getting dinner done on time and since everyone ends up in the kitchen anyways, it gives them things to munch on.
I made a chalkboard fabric runner for our counter so I can write what things are around them. Easy and super handy. If you want more Irish recipe ideas, read here.
IRISH CHEDDAR CRACKERS
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter
1 cup (4 oz) shredded Irish Cheddar
2-3 T ice water
In a med bowl mix together the flour, baking powder, and salt. Cut the butter in with a pastry blender until pea sized clumps remain.
Add cheese and 2 T of the water and mix just until dough comes together, adding more water a tablespoon at a time until it comes together.
Divide dough in half and wrap each piece in plastic wrap and refrigerate for 30 minutes.
Roll out dough on a lightly floured surface to 1/4 inch thickness.
Cut into rounds (I used a 2 1/2″ cutter) and place on greased baking sheets 2 inches apart.
Bake at 350 degrees for 10-12 minutes until barely browned.
Recipe adapted from The New Irish Table by Margaret M. Johnson
Ingredients
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1 cup (4 oz) shredded Irish Cheddar
- 2-3 T ice water
Instructions
- In a med bowl mix together the flour, baking powder, and salt. Cut the butter in with a pastry blender until pea sized clumps remain.
- Add cheese and 2 T of the water and mix just until dough comes together, adding more water a tablespoon at a time until it comes together.
- Divide dough in half and wrap each piece in plastic wrap and refrigerate for 30 minutes.
- Roll out dough on a lightly floured surface to 1/4 inch thickness.
- Cut into rounds (I used a 2 1/2" cutter) and place on greased baking sheets 2 inches apart.
- Bake at 350 degrees for 10-12 minutes until barely browned.
