Remember the old Cheese Krispies recipe from the 50’s or 60’s? I loved those things. My mom made them every year at Christmas time as part of an appetizer tray and we devoured them, batch after batch. I had a craving for these the other day when I was searching for finger food ideas. I was excited when I found her old recipe on a scrap of paper, written in her beautiful handwriting, but that’s where my excitement stopped. Margarine? I remember vividly the blocks of paper wrapped Parkay margarine that she used in her baking. We don’t touch the stuff. Rice Krispies? A quick glance at the ingredients list on the package convinced me that I either had to abandon this recipe or adapt it.
I did a quick online search and BINGO! Here’s a slightly healthier recipe (or one that at least contains fewer additives) that I found by on Food52 and have copied here.
- 1 cup all purpose flour, sifted
- 1/2 cup unsalted butter, room temperature
- 1 cup sharp cheddar cheese, grated
- 1/4-1/2 teaspoon cayenne pepper (or more to taste)
- 1/2 teaspoon smoked paprika (or more to taste)
- 1/4 teaspoon coarse salt (or more to taste)
- 1 cup panko bread crumbs
- Preheat oven to 350 and line cookie sheets with parchment.
- Put flour, butter, cheese, cayenne, paprika and salt into food processor and pulse till completely blended and a ball forms. Taste for seasoning and adjust.
- Add panko and process in small pulses (as few as possible) to incorporate panko into dough. (Note: This didn’t work for me, so I put the cheese mixture in a bowl and worked the panko into it with a wooden spoon.)
- Scoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Place on cookie sheet and flatten with fork or spatula. (You can also roll the dough out about 1/2 inch thick and use small cookie cutters.) Sprinkle the tops with smoked paprika and more salt if desired.
- Bake at 350 for 15 minutes until the bottom is lightly browned and the crisps are cooked through. (I like these best when they are on the well-done side, so you may bake them a little longer–just watch carefully so they don’t burn.)
- Remove from cookie sheet and cool on wire rack. Store in an air-tight container, or freeze.