Cheddar Cheese Wafers with Rice Crispies

Everyone simply loves these because they are extra crunchy from the addition of rice cereal. I strongly suggest serving these round wafers alongside a dish of pepper jelly and a block of softened cream cheese or log of goat cheese. Smear a little cheese on a wafer and top with a dab of the jelly to form a perfect bite. Repeat often. Luckily this recipe makes about 4 dozen wafers, so you might have just enough to go around.

2 cups (8 oz) extra-sharp Cheddar cheese, freshly grated
½ cup butter, at room temperature
1 cup all-purpose flour, unbleached
½ tsp. ground cayenne pepper
1 tsp. Worcestershire sauce
½ tsp. sea salt
1 cup crisp rice cereal

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Mix together cheese, butter, flour, red pepper, Worcestershire and salt in a large bowl until mixture forms a ball that lightly sticks together and pulls in all the flour. (Hands might work best for this).

Gently fold cereal into dough.

Shape mixture into 1" balls. Place balls about 1" apart on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern.

Bake 15 minutes or until firm. Cool on pan on wire rack. Store in airtight container up to 1 week.