Make Ahead

Cheese Crispettes

February 10, 2010
Photo by James Ransom
Author Notes

This recipe comes from my mother and started out very 1960's—it called for margarine (or "oleo" as my mom wrote) and Rice Krispies. She used to make these for every party and I always loved them (as did everyone else), so I played with the recipe. It's very forgiving. You can adjust the seasonings to your taste. And as tigerwoman notes below, you can make these gluten free by using chickpea instead of all-purpose flour, and Rice Krispies in place of panko. —drbabs

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves about 40
  • 1 cup all purpose flour, sifted
  • 4 ounces unsalted butter, room temperature
  • 1 cup grated sharp cheddar cheese (about 4 ounces)
  • 1/2 teaspoon cayenne pepper (or more to taste)
  • 1/2 teaspoon smoked paprika (or more to taste)
  • 1/4 teaspoon kosher salt (or more to taste)
  • 1 cup panko bread crumbs
In This Recipe
  1. Preheat oven to 350° F and line cookie sheets with parchment.
  2. Put flour, butter, cheese, cayenne, paprika and salt into food processor and pulse till completely blended and a ball forms. Taste for seasoning and adjust.
  3. Add panko and process in small pulses (as few as possible) to incorporate panko into dough.
  4. Scoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Place on cookie sheet and flatten with fork or spatula. (You can also roll the dough out about 1/2 inch thick and use small cookie cutters.) Sprinkle the tops with smoked paprika and more salt if desired.
  5. Bake for 15 minutes until the bottom is lightly browned and the crispettes are cooked through. (I like these best when they are on the well-done side, so you may bake them a little longer—just watch carefully so they don't burn.)
  6. Remove from cookie sheet and cool on wire rack.

See Reviews

See what other Food52ers are saying.

  • Martha
  • Katheryn's Kitchen
    Katheryn's Kitchen
  • Robyn
  • cookie love
    cookie love
  • betty888