Preheat the oven to 350°.

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-inch balls. Place balls about 1 inch 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.

Serve with 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.

This recipe is much better when the cheese is freshly grated but store bought grated does work. If you buy a block of cheddar cheese, make sure it is cold. Then you can shred it quickly in food processor.

Adapted from Southern Living.