Ingredients
Scale
- 2 cups sharp cheddar cheese, shredded
- 2 cups all-purpose flour
- 2 cups Rice Krispie cereal
- 1 cup butter, softened
- 2 tsp Worcestershire sauce
- 1 tsp cayenne pepper, plus more for sprinkling
- 1 tsp salt
- 1/4 tsp garlic powder
Instructions
- Start by preheating your oven to 375 degrees F. This gives you time to prepare the dough while the oven heats up.
- In a large mixing bowl, cream together the softened butter and shredded cheddar cheese using an electric mixer or wooden spoon. Beat them together until they’re well combined and fluffy.
- Add the flour, Worcestershire sauce, cayenne pepper, salt, and garlic powder to the butter and cheese mixture. Stir everything together slowly at first to prevent flour from flying everywhere.
- Continue mixing until the ingredients start coming together into a cohesive dough. I find using my hands works better than a spoon at this point – just dive right in and knead it gently.
- Once the dough is mostly formed, add the Rice Krispie cereal and mix it in carefully. You want to distribute the cereal evenly without crushing it too much.
- Pinch off pieces of dough about the size of a large teaspoon and roll them into small balls between your palms.
- Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between each one since they’ll spread a little while baking.
- Using a fork, gently flatten each ball of dough into a cracker shape. Press down carefully and then lift the fork straight up to avoid tearing the dough. Hold the cracker down with your finger if needed.
- Sprinkle a tiny bit more cayenne pepper on top of each cracker for extra flavor and color.
- Bake for 13-15 minutes, or until the crackers turn golden brown around the edges and look crispy. Keep an eye on them during the last few minutes to prevent burning.
- Let the crackers cool completely on the baking sheet before moving them. They’ll continue to crisp up as they cool down.
Notes
- Make sure your butter is properly softened before starting – cold butter won’t cream well with the cheese
- Sharp cheddar gives the best flavor, but you can experiment with other hard cheeses like aged white cheddar or even gruyere
- Don’t overmix once you add the Rice Krispies or they’ll get crushed and lose their crunch
- The dough might seem a bit crumbly at first, but keep working it with your hands and it will come together
- Watch the baking time carefully – these can go from golden to burnt pretty quickly
- Store completely cooled crackers in an airtight container for up to one week
- You can make the dough ahead of time and keep it wrapped in the refrigerator for up to 2 days before baking
- If the dough gets too soft while working with it, chill it for 15 minutes in the refrigerator
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 crackers
- Calories: 80 kcal
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 12 mg