Ingredients:

2 cups Corn Flakes cereal

1 cup (4 oz.) finely shredded cheddar cheese

1⁄2 cup unsalted butter*, softened and cut into small pieces

1 cup all-purpose flour

1⁄2 teaspoon salt*

1⁄4 teaspoon cayenne pepper 

2⁄3 cup Corn Flakes cereal (crushed to 1⁄3 cup)

 

Directions:

In food processor bowl, process 2 cups Corn Flakes cereal and cheese until crumbly. Add butter. Process until combined. Add flour, salt and cayenne pepper. Process until dough forms. Turn out onto lightly floured surface. Knead for 5 to 6 strokes. Shape into long rolls with 1-inch diameter. Wrap in plastic wrap. Refrigerate at least 2 hours.

 

Remove plastic wrap. Cut rolls into 1⁄4-inch-thick slices. Place on ungreased baking sheets. Sprinkle crushed cereal on tops. Bake at 400°F about 10 minutes or until lightly browned. Transfer to wire rack. Cool completely.

 

*Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1⁄4 teaspoon.

 

Prep Time: 10 minutes

Total Time: 2 hours, 25 minutes

Servings: 18