The other day I walked past PartySugar's desk and caught her looking at some puffy goldfish crackers. I asked her what she was looking at and she said that she would send it my way. It turned out that she had found a recipe for homemade goldfish crackers. I knew immediately that I wanted to give it a try, however, there was one problem, I didn't have a fish cookie cutter. I thought I would cut them out with a knife (which is what I did for the few you see), but in the end I decided to use a bear cookie cutter instead. The final result was pretty tasty, and was very similar to store bought goldfish crackers. To make your own golden, cheesy crackers, read more
If I made these again, I think I'd add a little cayenne to give them a little more oomf. Oh and be sure to store them in an air tight container (or eat them right away) they absorb the moisture in the air pretty easily.
1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
8 ounces grated extra-sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon fresh-ground pepper
- Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal.
- Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
- Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
- Heat oven to 350° F.
- Line 2 baking pans with parchment paper and set aside.
- Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter [or your choice cookie cutter].
- Place them 1 inch apart on the prepared baking pans.
- Bake until golden and crisp ‑- 15 to 20 minutes.
- Transfer to a wire rack to cool.
- Repeat with remaining dough and scraps.
- Store in an airtight container for up to 1 week.