“This is one of the original recipes I remember of my mother-in-law, Sue Stewart, and I still think about her when I make them! She always said to finely grate the cheese, which is very important in preparing these crackers,” Vera Stewart writes in her new cookbook, The VeryVera Cookbook: Occasions. In our interview with her, she adds that it’s essential to use a quality cheese—don’t skimp out on that good cheddar!
Cheese Crispies Are Your Next Crowd-Pleaser
Cheese Crispies (Yield: 60 wafers)
1 (8-oz.) package sharp cheddar cheese (Stewart recommends Cracker Barrel), finely grated
½ cup (1 stick) margarine (Stewart uses Land O Lakes), at room temperature
1 cup all-purpose flour
⅛ teaspoon ground red pepper
1 cup Rice Krispies cereal
Preparation
- Preheat the oven to 325°F.
- In a large mixing bowl, combine the grated cheese and margarine. Mix well by hand.
- Add in the flour, red pepper, and Rice Krispies. Mix well. This is easiest using your hands until the mixture comes together.
- Form into balls, about the size of a marble. Place on an ungreased cookie sheet and press with a fork dipped in water to flatten twice, alternating directions, flattening each crisp until about ⅛-inch thick. Dip the fork in water between pressing each ball.
- Bake for 18–20 minutes, until lightly browned and crispy.
From The VeryVera Cookbook: Occasions by Vera Stewart. Copyright © 2023 by Vera Stewart. Reprinted by permission of Vera Stewart and Story Farm.Garden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.