It’s hard to believe it now, as I look out and see a couple feet of snow on the deck, but one day the snow will be gone and it will be mild enough to enjoy the company of friends with some wine and nibbles. No doubt, I’ll ask myself where the time went and how could it be spring already. When that day comes, there’s a good chance I’ll serve a plate of these.
I serve them year-round; we had some New Year’s Eve. They’re easy, the dough can be frozen and everyone loves them. Their flavor is similar to those little square cheese crackers but without the coating of artificial coloring, the buckets of salt or the greasy mouthfeel. They’re crunchy and substantial and few people guess their crunch comes from cereal. After the crunch, they’re tender thanks to some butter.
They keep well too. The ones I served New Year’s Eve were made right before Christmas and stored in an airtight container. A week is probably the longest I’ve kept them because it’s so easy to double the recipe and pull dough from the freezer when needed. It’s also hard not to eat them. They’re wonderful with any beverage, adult or otherwise, and are fine just for snacking in front of the television — Super Bowl, anyone? — or with a good book.
These need to be made with a mixer and if you use a hand mixer, be sure to start with really soft butter or this might overpower it. Bake these in two batches for best results.
Crisp Cheddar Snacks
6 TB (3 oz) unsalted butter, soft
2 cups (8 oz) shredded sharp cheddar cheese
1 cup (4.4 oz) all-purpose flour
1/2 tsp cayenne, or to taste
1/4 teaspoon salt
1 cup (1 oz) crispy rice cereal
Line a baking sheet with parchment, set a rack in the middle of the oven and preheat to 350F/180C /Gas 4.
Beat the soft butter and cheese with a mixer at medium speed until well combined.
Add the flour, cayenne and salt. Mix well, until a stiff, crumbly dough forms. Add the cereal and combine well.
Form the dough into balls the size of walnuts, transfer to the baking sheet and press with the tines of a fork in a cross-hatch, like peanut butter cookies.
Bake 18-25 minutes until well-colored. [20 is fine in my oven. ella] Transfer to a cooling rack and let cool completely. They will crisp up as they cool. Store airtight.
Makes 2 dozen
Recipe doubles and freezes well.
{ 8 comments… read them below or add one }
Oh my, do these look delicious and easy. The GM organic flour, a nice sharp cheddar with a lot of kick, and that cayenne, and I think this is a winner.
The blog looks fantastic, by the way.
You’ve got a beautiful home here, and it’s always a pleasure to be your guest.
And your blog roll just keeps getting better and better.
Kudos! Bravo! Well done!
MMMmmmm these cripsy cheesy snacks look so good that I can’t wait for my hubby to make them for us.
bluesmoke Thank you ever so for the kind words. It’s always a pleasure to see you here.
Don’t you love GM’s organic flour? And there must be an organic version of (shhh! you didn’t hear me say this!) Kellogg’s Rice Krispies, yes?
Bon Appetit!
brightfeather – I so love the list you have for him. It’s like my “honey do” list for my squeeze except he doesn’t know how to do any of the things on the list. Put 2 apartment dwellers in a real house and it can be frightening. Or depressing.
What a fun recipe … and you can’t go wrong with CHEESE!
Now I’m going to need more recipes to use up the rest of the box of Rice Krispies. heh
What do you think of subbing the cayenne with chili powder? I know a lot of people put cayenne in their macaroni and cheese, but I prefer the more full-bodied taste of chili powder in mine.
Yo, chickentush! I think chili powder would be super. Hotter, yum.
You could always use the leftover cereal to make rk treats but mold it into weird shapes for “cakes” like the Baltimore folks.
Or, gee, you could put some in a bowl and add milk!
I can’t wait to try these!
Debbie aka The Real World Martha(S)
I think you’ll love them, Debbie. Everyone does. Please let me know!
Good to see you again.