Goldfish crackers are often a pantry staple when you have young children. Although there is a convenience of purchasing them from the store, did you know that you can make your own? Using the recipe from Miss Anthropist’s Kitchen, you can make these tasty crackers in any design using mini cookie cutters. If you want to keep the goldfish shape, you can purchase a fish cutter to use or, if you are feeling ambitious, check out her tutorial on making your own!
Ingredients:
- 1 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cut into small pieces (I used salted butter, but didn’t add any salt afterward)
- 8 ounces 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 salt
- 1/8 teaspoon onion powder (note: this is optional since it isn’t part of the original recipe, but I decided to add anyway since I used it)
- 1/2 teaspoon fresh-ground pepper
- 1 teaspoon baking powder
Directions:
- Pulse the flour,onion powder, salt, pepper, and baking powder together using a food processor.
- Add the butter and cheese, and pulse until the mixture resembles coarse meal.
- 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. Remove, wrap in plastic, and chill for 20 minutes (I put it in the freezer for 20 minutes and in the fridge for 10) or up to 24 hours.
- Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
- To add character to the fish: break off an end from a side of a toothpick so it is blunt. Use that point to make the goldfish eyes. To make the smile, lay the toothpick down on its side, press, and drag. If you try to use the toothpick point, it will ruin the smile.
- Optional: Refrigerate for another 15 minutes or so to make sure they won’t spread.
- Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
- They are best when completely cooled and the next day in my opinion. Store in an airtight container for up to 1 week.
Picture and Recipe Courtesy of Miss Anthropist’s Kitchen
