Bertha Raudebaugh’s Cheese Crisps

Ingredients

4 oz butter (room temp)
8 oz grated sharp cheddar cheese (room temp)
1 C plain flour
1 tbsp mixed herbs with salt
1/4 TSP cayenne pepper
Dash paprika
2 C rice crispies (I used puffed millet)

Method

1. Mix ingredients apart from rice crispies well, then add rice crispies
2. Make into marble sized balls, plac on ungreased sheets, flatten with a fork
3. Bake 180C 18-20 min until golden
4. Cool on a rack and store in an airtight container. Makes about 60 small crackers.