Goldfish Crackers

Incorporate Cheese and Form Dough

• Add the finely shredded cheddar cheese to the food processor and pulse until it's fully incorporated and the mixture is crumbly.
• With the processor running on low, slowly drizzle in the ice water, 1 tablespoon at a time. Stop as soon as the dough starts to clump together and form a ball. You may not need all the water.
• Do not over-process the dough.

Chill the Dough

• Turn the dough out onto a piece of plastic wrap. Gently press it together to form a flat disk, about 1-inch thick.
• Wrap the disk tightly in the plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This step is crucial for making the dough easy to roll.

Preheat Oven and Prepare Pans

• When ready to bake, preheat your oven to 350°F (175°C).
• Line two large baking sheets with parchment paper.

Roll and Cut the Crackers

• On a lightly floured surface, unwrap the chilled dough. Roll it out as thinly as possible, to about 1/8-inch thickness.
• Use a small fish-shaped cookie cutter (about 1-inch) to cut out the crackers. Re-roll scraps as needed.
• Carefully place the cut-out crackers on the prepared baking sheets, leaving a small amount of space between them.
• Optionally, use a toothpick or skewer to poke a small 'eye' on each fish.

Bake to Perfection

• Bake for 15-18 minutes, rotating the pans halfway through, until the crackers are golden brown at the edges and feel firm to the touch.
• Keep a close eye on them during the last few minutes as they can brown very quickly.

Cool and Store

• Let the crackers cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
• The crackers will become crispier as they cool. Store in an airtight container at room temperature for up to one week.