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.
For best results, grate the cheese by hand. That small step makes a big difference in the success of the recipe.When you need only a quick sprinkling of cheese, the convenience of packaged pre-grated cheese comes in handy. However, when cheese is the star ingredient, a great recipe tastes best when made with freshly grated or shredded cheese. The term “grated” implies small, fine pieces, so a rasp-style grater works very well. The word “shredded” indicates larger pieces, such as from the large holes on a box-style grater. Most food processors have disks that can quickly grate or shred cheese. Chilled, firm cheese is easiest to grate or shred.