Crisp Cheddar Crackers

 Here is another recipe I hadn't thought about sharing until I served them as a last minute appetizer for a friend.  I just pulled them from the freezer and quickly tossed them into the oven to warm up.  Perfect with the wine we were sharing.

"You should put these on your blog!  I love them.  I want the recipe.  I can't stop eating them."

Here you go Judy.  These are wonderfully crisp and light.  Fast to put together and bake.  Best of all, you can make them ahead and leave them in the fridge for a week or freeze them for a few months.  Let them come to room temperature to serve or crisp them in the oven for a few minutes.  Umm that smell!

Crisp Cheddar Crackers

                                            Makes about 3 dozen

1 cup all purpose flour

½ cup butter (softened)

1½ cup grated old cheddar cheese, packed or 6 ounces weighed*

1 cup Rice Krispies cereal

⅛ to ¼ tsp cayenne 

1 egg, beaten

1. Cut butter into the flour until it looks like coarse meal or when the butter is more or less throughout.  Carefully stir in cheese, Rice Krispies and cayenne.**  Add beaten egg and mix tossing gently until coated throughout.
2. Take about a tablespoon of the mixture and form it into a small 1 inch ball and flatten.***  Place on an ungreased baking sheet about 2 inches apart.  You will need 2 or 3 baking sheets.
3. Bake cookies in a 350℉ convection oven for 11 minutes or longer for regular oven (about 15 minutes) or until edges are a light brown, rotating the pans half way through.
4. Remove the cookies to a rack and let cool.  If they are not as crisp as you'd like after cooling, you can put them back into the oven to crisp up before serving later on.

*Old or extra old is the best bet here.  Not mild or medium.   

** I use my hands and gently turn the mixture or fluff from the bottom of the bowl         a few times.

*** Try not to pack it too hard or work it too much or they will be tough