Homemade goldfish crackers are incredibly easy to make and taste just like the store-bought kind! The hardest part of the whole thing is cutting them out and, you can skip that part if you don’t care about them looking like fish.
Goldfish crackers seem to be present wherever toddlers are found. The little goldfish crackers seem to be the perfect mate for little fingers. Myles is not quite toddling yet, but just as I’ve done advance reading to know what to expect, I also thought some advanced baking might be in order to learn the secret behind the goldfish goldmine. Are goldfish crackers something that I could easily make myself using a cheddar of my choosing? YES!
The hardest part of making goldfish crackers, as it turns out, is the time it takes to cut them out.
I highly recommend purchasing a goldfish cookie cutter to use for this project. That being said, nothing is stopping you from making giant goldfish crackers if you so choose!
Homemade Goldfish Crackers
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter cold, cut into small pieces
- 8 ounces cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- Pulse the flour, butter, cheese, 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.
- Line 2 baking pans with parchment paper and set aside.
- Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy. This dough rolled out so easily; you'll wish that you always worked with cheddar!)
- Cut out as many crackers as possible.
- Place them 1 inch apart on the prepared baking pans.
- Bake at 350 F until golden and crisp - 15 to 20 minutes.