Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper.
- In a medium bowl, whisk together the flour, salt, and optional paprika or cayenne.
- In a larger bowl, cream the softened unsalted butter and shredded sharp cheddar cheese until creamy and smooth using an electric mixer or sturdy spoon.
- Gradually add the dry flour mixture into the cheese and butter mixture. Mix on low speed or stir by hand until a dough starts to form. Do not overmix.
- Gently fold in the Rice Krispies cereal, mixing evenly but trying not to crush them.
- Roll the dough into little balls, about 1 inch in diameter. Place them about 1 inch apart on your prepared baking sheets.
- Give each ball a gentle flatten using the back of a fork or the bottom of a glass.
- Bake in the preheated oven for 15–18 minutes, until the edges are lightly golden and the crackers look firm.
- Carefully remove from the oven and let them cool on the baking sheet for about 5 minutes to set up.
- Transfer the crackers to a wire rack to cool completely for a perfect crispy texture.
Notes
Substitutions & Additions:
- Cheese: Try mild cheddar, white cheddar, Parmesan, or Pepper Jack.
- Spice: Add garlic powder, onion powder, or dried mustard powder. Increase cayenne for more heat.
- Texture: Sprinkle tops with sesame seeds, poppy seeds, or flaky sea salt before baking. Mix in dried chives or dill into the dough.
- Butter: If using salted butter, slightly reduce added salt (e.g., to 1/4 teaspoon). Tips for Success:
- Use softened butter for proper creaming.
- Do not overwork the dough once flour is added.
- Handle Rice Krispies gently when folding.
- Flatten crackers evenly for uniform baking.
- Watch your oven as temperatures vary; check around 15 minutes.
- Cool completely on a wire rack for crispness.
- Prep Ahead: Dough can be rolled into a log, refrigerated for up to 3 days, or frozen for up to 3 months. Thaw in the fridge if frozen, then slice and bake. Storage:
- Store completely cooled crackers in an airtight container at room temperature for up to 5 days.
- To re-crisp, bake on a baking sheet at 300°F for a few minutes, then cool. FAQs:
- Crumbly dough: Ensure butter was soft enough, or try mixing a tiny bit longer. Add a splash (start with 1/2 teaspoon) of milk or water if needed.
- Gluten-free: Substitute with GF all-purpose blend and certified GF Rice Krispies. Baking time may vary slightly.
- Cheese: Try mild cheddar, white cheddar, Parmesan, or Pepper Jack.
- Spice: Add garlic powder, onion powder, or dried mustard powder. Increase cayenne for more heat.
- Texture: Sprinkle tops with sesame seeds, poppy seeds, or flaky sea salt before baking. Mix in dried chives or dill into the dough.
- Butter: If using salted butter, slightly reduce added salt (e.g., to 1/4 teaspoon). Tips for Success:
- Use softened butter for proper creaming.
- Do not overwork the dough once flour is added.
- Handle Rice Krispies gently when folding.
- Flatten crackers evenly for uniform baking.
- Watch your oven as temperatures vary; check around 15 minutes.
- Cool completely on a wire rack for crispness.
- Prep Ahead: Dough can be rolled into a log, refrigerated for up to 3 days, or frozen for up to 3 months. Thaw in the fridge if frozen, then slice and bake. Storage:
- Store completely cooled crackers in an airtight container at room temperature for up to 5 days.
- To re-crisp, bake on a baking sheet at 300°F for a few minutes, then cool. FAQs:
- Crumbly dough: Ensure butter was soft enough, or try mixing a tiny bit longer. Add a splash (start with 1/2 teaspoon) of milk or water if needed.
- Gluten-free: Substitute with GF all-purpose blend and certified GF Rice Krispies. Baking time may vary slightly.