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Preheat your oven to 300°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the freshly shredded cheddar cheese, all-purpose flour, salt, and crushed red pepper flakes.

Use your hands to thoroughly toss and mix the cheese and dry ingredients until the cheese is well-coated with the flour mixture.

Using a cheese grater, grate the cold butter directly into the cheese and flour mixture. This helps distribute the butter evenly and keeps it cold.

Toss the grated butter into the mixture with your hands, working it in a little at a time until it's well combined with the other ingredients.

Pour the Rice Krispies cereal into the bowl with the cheese mixture.

Knead the entire mixture with your hands until it forms a cohesive dough. You may transfer it to a clean wooden cutting board to finish kneading into a solid mass.

Roll the dough into logs, approximately 1 1/2 inches in diameter. Then, slice the logs into individual coin-shaped pieces, about 1/4 to 1/2 inch thick.

Place the sliced pieces onto the prepared baking sheet, leaving a little space between each one.

Bake for about 30 minutes, or until golden brown and crispy. Let cool slightly on the baking sheet before serving.


Preheat your oven to 300°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the freshly shredded cheddar cheese, all-purpose flour, salt, and crushed red pepper flakes.

Use your hands to thoroughly toss and mix the cheese and dry ingredients until the cheese is well-coated with the flour mixture.

Using a cheese grater, grate the cold butter directly into the cheese and flour mixture. This helps distribute the butter evenly and keeps it cold.

Toss the grated butter into the mixture with your hands, working it in a little at a time until it's well combined with the other ingredients.

Pour the Rice Krispies cereal into the bowl with the cheese mixture.

Knead the entire mixture with your hands until it forms a cohesive dough. You may transfer it to a clean wooden cutting board to finish kneading into a solid mass.

Roll the dough into logs, approximately 1 1/2 inches in diameter. Then, slice the logs into individual coin-shaped pieces, about 1/4 to 1/2 inch thick.

Place the sliced pieces onto the prepared baking sheet, leaving a little space between each one.

Bake for about 30 minutes, or until golden brown and crispy. Let cool slightly on the baking sheet before serving.
