Bertha Raudebaugh’s Cheese Crisps


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)


  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.