April 8th, 2012
From the book Healthy Lunchboxes for Kids . © 2008, by Amanda Grant. Photography by Tara Fisher. Published by Ryland Peters & Small. Reprinted with permission of the publisher. Click here for more information on this great cookbook!
Preheat the oven to 350F.
Line the baking sheets with baking parchment.
Put the cheese and butter in a mixing bowl. Add the flour, baking powder, and seeds.
Put the puffed rice (breakfast cereal) into a plastic bag and use a rolling pin to roll over the bag and break up the rice. Add to the bowl and mix everything together. This will take some time and you will need to use your hands.
Squeeze the mixture into small balls, about the size of cherry tomatoes. Place on the baking sheets and flatten slightly with a fork.
Bake for 10-15 minutes, until light golden. Carefully transfer the savory cookies to a wire rack to cool.
Let cool completely, then store in an airtight container or freeze.