Reviewed: Oct. 29, 2011

Yum! I made these for my kids' school lunches. I omitted the hot sauce and chives, and used 1 teaspoon of green herb stock instead of the garlic powder. I also was short of rice cereal by 1/2 cup, so I crushed some cornflakes. I melted the butter and rolled into balls and flattened them to bake. They are crispy and the kids love them! Will definitely make again

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Reviewer:

Allira

Reviewed: Oct. 8, 2011

These are fantastic and something I would highly recommend for sharing during the holidays!

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Reviewer:

MAGIK10410

Reviewed: Dec. 26, 2009

I've made these a few times now and they are always a hit. I have a 2 y/o and a 3 y/o so I omit the hot sauce and chives, and double the garlic powder and salt. I also ran out of sharp Cheddar so I subbed in a cup of finely grated mozz. Fantastic! Here are my hints: do not make these by hand! Use your mixmaster. My Kitchen Aid gets the dough so tightly packed that I never have problems cutting through it (no crumbling, etc.). I also pop the four sections in the freezer for about 15 minutes and that's always sufficient for me. (I wrap them tightly in press and seal.) Lastly, I try to square off my four rolls. I then cut them (post freezer) SUPER thin and cut those slices in half (think Cheez-It style). It makes WAY more tahn 54 servings but they come out light and crispy. Delicious! Thanks, Nikki! This one's a keeper. :)

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Reviewer:

electrifyingirl

Cooking Level: Intermediate

Reviewed: Dec. 17, 2009

I have been making crackers similar to these since I was a teenager decades ago. The hints that I have to make it easier is to: A. Use finely shredded extremely sharp WHITE cheddar cheese (I have to buy blocks and shred by hand). B. Melt the butter C. Sift the flour D. and lastly, I don't form into a roll or refridgerate. The dough is warm from the melted butter, and I've found it best to just squeeze it into 1" balls in my hand, and then press it down on a cookie sheet with the bottom of a flat cup. Make sure the bottom is completely flat and not dished. I also dip the cup into flour between crackers so it doesn't stick. I never have leftovers...

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Reviewer:

res

Reviewed: Oct. 24, 2009

For me, this recipe was just OK. I hosted a wine tasting party and was serving savory snacks. These were left behind, people did not seem interested in them. Would not make these again. Very dry and crumbly, I followed the recipe to a "T".

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Reviewer:

nan

Reviewed: Jul. 30, 2009

My son found this recipe and wanted to try it with his first harvest of chives. We love it and have been using it at all of our dinner parties this summer. I do use a tablespoon of whatever hot sauce I have on hand for a little extra zing. Thanks for sharing this great appetizer!

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Reviewer:

skibarbie

Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA

Living In: Park City, Utah, USA

Reviewed: Jul. 11, 2009

Great recipe thanks for sharing. Next time I will add more hot sauce though. I left them in the fridge overnight in tight little rolls and used an electric carving knife to slice them in the morning. Worked like a dream.

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Reviewer:

bermudajan

Reviewed: Jun. 28, 2009

Loved this recipe! All of my friends just had to have it. I kept some in the frid for about a week before I cooked them up and they were still crunchy.

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Reviewer:

Gerri

Reviewed: Nov. 22, 2008

These were pretty tasty little snacks. My only complaint is that the first day they seemed to have a bit of a floury texture. The next couple days either they really grew on me or it went away a bit. Hmmm. Not really sure. I did not have trouble slicing the roll at all. However, it did sit in the fridge overnight before I sliced and cooked them. Pretty good and different little crackers. Thanks.

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5 users found this review helpful