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52 Weeks of Baking: Goldifish and The Three Bears

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,

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.

Cheddar Goldfishbear Crackers
From Country Living

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

  1. Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal.
  2. 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.
  3. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
  4. Heat oven to 350° F.
  5. Line 2 baking pans with parchment paper and set aside.
  6. 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].
  7. Place them 1 inch apart on the prepared baking pans.
  8. Bake until golden and crisp ‑- 15 to 20 minutes.
  9. Transfer to a wire rack to cool.
  10. Repeat with remaining dough and scraps.
  11. Store in an airtight container for up to 1 week.

















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