Cheesy Hullabaloo puff crackers and Hullabaloo dip

A rich and nutty treat for the true beer connoisseur



  • 200g Plain flour
  • 100g Finely-grated strong cheddar
  • 90g Chilled butter (cubed)
  • 5-6tbsp Loddon Hullabaloo
  • ½ tsp Bicarbonate of soda
  • ½ tsp Salt
  • ½ tsp Mustard powder
  • ½ tsp Onion granules
  • Pinch of cayenne pepper

Beer Dip:

  • 180g Full-fat cream cheese
  • 70g Grated cheddar cheese
  • 2 Spring onions (finely chopped)
  • 60ml Loddon Hullabaloo
  • 4tbsp Ranch dressing
  • Salt and pepper


  • 1) Preheat the oven to 185C
  • 2) In a medium bowl mix together the flour, bicarbonate of soda, salt, mustard powder and cayenne. Add the cubed butter and rub in with your fingers until you have pea-sized pieces of butter
  • 3) Add the grated cheese and combine together
  • 4) Add 4 tablespoons of the beer and mix together until you have a soft ball with no flour residue left in the bowl. Add more beer, one tablespoon at a time if necessary, until you have a dough which is not too dry or crumbly
  • 5) Place the dough in a polybag and chill in the fridge for 20-30 minutes
  • 6) Remove from the fridge, shape into a rectangle and roll out until you have a piece measuring appx 5 inches (12cm) wide and 15 inches (38cm) long
  • 7) Fold the dough into three, gently seal the edges and put back in the fridge for another 20 minutes. Afterwards repeat the process one more time
  • 8) Roll out the dough until appx 1/8 inch (3mm) thick
  • 9) Cut into squares to your preferred size, place on baking trays and lightly prick the pastry with a fork
  • 10) Bake for 20-25 minutes until puffed-up, crisp and golden brown
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