Description
These crispy Imperial Cheese Crackers are buttery, cheesy, and packed with a light crunch from Rice Krispies. They’re easy to make, perfect for entertaining, and just as welcome beside a bowl of soup as they are on a snack platter.
Ingredients
Units
Scale
- 1 cup butter, softened
- 0.55 lb - 250 g Imperial sharp cold pack cheddar cheese
- Dash of salt
- 1/4 tsp cayenne pepper or a few drops of Tabasco sauce
- 1/4 tsp Worcestershire sauce
- 1 1/2 cups all-purpose flour
- 4 cups Rice Krispies cereal
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line two baking trays with parchment paper or lightly grease them.
- In a large mixing bowl, beat 1 cup softened butter and 250 g Imperial sharp cold pack cheddar cheese until smooth and creamy. If the cheese is still quite cold, let it sit for 10 to 15 minutes first so it blends more easily.
- Mix in the dash of salt, 1/4 tsp cayenne pepper, or a few drops of Tabasco sauce, and 1/4 tsp Worcestershire sauce until evenly combined.
- Gradually add 1 1/2 cups all-purpose flour, mixing just until a soft dough forms. Avoid overmixing, or the crackers can become less tender.
- Gently fold in 4 cups Rice Krispies cereal, stirring carefully so the cereal stays as crisp and whole as possible.
- Scoop about 1 Tbsp of dough and roll into small balls.
- Place them about 2 inches apart on the prepared baking trays.
- Dip a fork into cold water and gently flatten each dough ball. Rewet the fork as needed to stop it from sticking.
- Bake for 15 to 20 minutes, or until the edges and bottoms are lightly golden. Baking time can vary slightly depending on the size of your crackers.
- Let the crackers cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely. They’ll become even crispier as they cool.
Notes
Prepared, tried, and tested by Mona
