Goldfish Crackers

1. 1
   prep · ~1 min

   Blitz the dry ingredients and butter.

   1.Pulse flour, salt, garlic powder, and smoked paprika in a food processor until combined.

   2.Scatter cold butter cubes over the flour mixture and pulse until it resembles coarse sand with pea-sized bits (8-10 pulses).

   3.Add the shredded cheddar and pulse 5-6 times until evenly distributed.
2. 2
   mix · ~1 min

   Bring the dough together.

   1.With the processor running, drizzle in ice-cold water 1 tablespoon at a time.

   2.Stop as soon as the dough starts to clump together — it should hold when pinched but not be sticky.

   3.Turn the dough onto a work surface and gather into a flat disc.

   TIPAdd water sparingly. Too much liquid makes the crackers tough instead of crispy.
3. 3
   rest · ~20 min

   Chill the dough.

   1.Wrap the dough disc tightly in plastic wrap.

   2.Refrigerate for at least 20 minutes to firm up the butter and cheese.

   TIPCold dough is easier to roll and cut, and yields flakier crackers.
4. 4
   prep · ~10 min

   Preheat oven and prepare baking sheets.

   1.Preheat the oven to 350°F.

   2.Line two baking sheets with parchment paper.
5. 5
   prep · ~10 min

   Roll and cut the goldfish.

   1.Lightly flour your work surface and rolling pin.

   2.Roll the chilled dough to ⅛-inch thickness, working quickly so it stays cold.

   3.Press the goldfish cutter into the dough and transfer each cracker to the prepared baking sheets.

   4.Gather scraps, re-roll once, and cut more fish. Discard any remaining scraps after the second roll.

   5.Use a toothpick to gently poke a small eye on each fish. Prick the center of each cracker lightly with the toothpick to prevent puffing.

   TIPIf the dough gets too soft, pop it back in the fridge for 5 minutes. Cold dough cuts cleanly.
6. 6
   bake · ~14 min

   Bake until golden and crisp.

   1.Arrange the goldfish on baking sheets with a little space between each.

   2.Bake one sheet at a time on the middle rack for 12-15 minutes, rotating the pan halfway through.

   3.Watch closely in the last 2 minutes — edges should be deep golden and centers firm to the touch.

   TIPEvery oven runs differently. Pull the crackers when the edges are just turning golden; they crisp further as they cool.
7. 7
   rest · ~15 min

   Cool completely on a wire rack.

   1.Let the crackers cool on the baking sheet for 2 minutes, then transfer to a wire rack.

   2.Cool completely before storing — this is when they achieve maximum crunch.

   TIPDon't rush the cooling. Warm crackers will steam and soften if stacked or stored too soon.

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