Homemade Goldfish Crackers

Recipe for Homemade Goldfish Crackers



Homemade Goldfish Crackers

Ingredients

  • 1 cup (120g) plain flour (note 1)
  • 8 oz (220g) sharp/ extra sharp cheddar cheese – shredded (note 2 & 3)
  • 3 tablespoons (60g) cold butter (cut into cubes)
  • ¼ -½ teaspoons salt
  • 2 tablespoons cold water

Instructions

  1. Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
  2. Add salt to mix together.
  3. Add shredded cheese and cut into the mixture.
  4. Add water, 1 tablespoon at a time.
  5. Use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
  6. Preheat oven to 340°F(170°C). Line baking trays with parchment papers.
  7. Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookies cutters (note 4) and transfer to baking tray.
  8. Use chopstick or toothpick to make the eye balls, and the prong of a fork (I used crab forks) to carve a curvy lip. (This step is optional)
  9. Gather all the trimmings and re-roll. Repeat until all the dough is used up.
  10. Bake for approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Store in an airtight container.

Notes

You can substitute it with 50-100% whole wheat flour.

Shred the cheese very fine so that you can easily cut it into the mixture.

Get orange cheese if you can.

http://stlcooks.com/2013/08/homemade-goldfish-crackers/

 

Be sure to visit this page on Food-4Tots to see how to make your own goldfish cookie cutters!

Image and recipe reprinted with permission from www.food-4tots.com and www.healthyaperture.com



2 Comments

  1. How long will these last for in a container? If I make on Sunday will they last for the weeks lunches?
    Thanks so much! 🙂

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