Lilly Higgins: Cheesy puff crackers

Place the flour, paprika and butter into the bowl of a food processor. Blitz until it has a sandy texture. Add the cheese and blitz again until it’s evenly mixed. With the motor still running, slowly pour in the water. The mix will gradually come together to form a dough. Wrap the dough in clingfilm and place in the fridge to rest for at least 20 minutes – overnight is better.

Preheat the oven to 180 degrees. Cut a sheet of baking paper to fit your tray. Roll the dough out on to the paper and cut the shapes using a pizza or pastry wheel.

Transfer the paper to the baking tray and bake for 15-20 minutes, turning the tray halfway if necessary. Some will cook faster depending on the size of the cracker. Tip them on to a cooling rack. They will become more crisp as they cool. Store in an airtight container.