Cocktail Crisps

Four ingredients and 25 minutes for a batch of crunchy, buttery cheese crackers made for cocktail hour. Sharp cheddar, butter, and flour get blended into a dough, then rolled with Rice Krispies cereal for a crispy, airy texture you can’t get from flour alone.

The Rice Krispies are what set these apart from a standard cheese straw or cracker. They puff slightly during baking and create a delicate, layered crunch with tiny air pockets throughout. Without them, you’d have a dense cheese cookie. With them, you get something light and shattery.

Roll them small, about half a teaspoon each, and flatten before baking. These are meant to be one-bite appetizers, not cookies. The thin, flat shape maximizes crispy surface area and lets the cheddar flavor concentrate as the butter browns in the oven.

Chef Tips

• Use sharp or extra-sharp cheddar. Mild cheddar doesn’t have enough punch to stand up to the butter and flour. The sharper, the better.
• Blend the butter, flour, and cheese thoroughly before adding the cereal. A smooth dough means the Rice Krispies distribute evenly.
• Flatten them thin. Thick rounds stay doughy inside. A gentle press with your palm or the bottom of a glass works well.
• Cool completely on the sheet before serving. They crisp up as they cool and are crumbly when warm.

Variations

• Spicy cocktail crisps: Add ¼ teaspoon of cayenne pepper as the recipe suggests. The heat pairs perfectly with the sharp cheddar.
• Parmesan version: Replace half the cheddar with finely grated Parmesan for a sharper, more Italian-leaning appetizer cracker.