Homemade Cheese Crackers (Goldfish)

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I made some goldfish crackers today.  Except, mine look like stars, not fish.  I was pleased to learn that these are not that hard to make and don’t take that much time.  The most time consuming thing was using a mini cookie cutter to make the bite size.  You could also just use a pizza cutter and cut out square ones (like a cheese-it).  I first found the recipe HERE; where she even shows you how to make your own fish shaped cookie cutter out of a soda can.

Goldfish Cheddar Crackers

Ingredients:

  • 1 cup(s) all-purpose flour (can use whole wheat for healthier alternative)
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 8 ounce(s) grated extra-sharp Cheddar cheese (around 2 cups). Note: you can experiment with other cheeses. Some people have tried this and loved the results!
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh-ground pepper
  • 1 teaspoon baking powder

Directions

Mix the dough:

  1. Pulse the flour, salt, pepper, and baking powder together using a food processor.
  2. Add the butter and cheese, and pulse until the mixture resembles coarse meal.
  3. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
  4. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours

Bake the Crackers

  1.  Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside
  2. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness.   (If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.)
  3. Cut out as many crackers as possible.
  4. Place them on the prepared baking pans.
  5. Bake until golden and crisp (13-18 minutes).
  6. Transfer to a wire rack to cool.
  7. Repeat with remaining dough and scraps.

They are best when completely cooled and the next day. Store in an airtight container for up to 1 week.

Punch them out.

Place on baking sheet (I put mine fairly close together).

Bake and enjoy.

 

 

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