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Crispy, cheesy, and utterly addictive homemade crackers shaped like little fish. A fun and savory snack for all ages, made with real cheddar cheese and much better than the store-bought version.
Prepare the Dough Base
Incorporate Cheese and Form Dough
Chill the Dough
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Crispy, cheesy, and utterly addictive homemade crackers shaped like little fish. A fun and savory snack for all ages, made with real cheddar cheese and much better than the store-bought version.
This american recipe takes 68 minutes to prepare and yields 8 servings. At 222.27 calories per serving with 8.74g of protein, it's a moderately challenging recipe perfect for snack.
Preheat Oven and Prepare Pans
Roll and Cut the Crackers
Bake to Perfection
Cool and Store
Add 1/8 to 1/4 teaspoon of cayenne pepper along with the dry ingredients for a spicy kick.
Mix in 1/2 teaspoon of finely chopped fresh rosemary or dried thyme for an aromatic, herby flavor.
Substitute half of the cheddar with an equal amount of grated Parmesan or Gruyère cheese for a more complex flavor profile.
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
By making these crackers at home, you have complete control over the ingredients, avoiding the artificial flavors, colors, and preservatives often found in commercial snacks.
Made with a generous amount of real cheddar cheese, these crackers provide a good source of calcium, which is essential for strong bones and teeth.
The carbohydrates from the all-purpose flour provide a quick source of energy, making these crackers a satisfying and energizing snack.
A single serving of these homemade Goldfish crackers (about 1/2 cup) contains approximately 220-230 calories, depending on the exact ingredients used.
They are healthier than store-bought versions as they are made with real cheese and butter and contain no artificial flavors, colors, or preservatives. However, they are still a snack high in fat and calories, so they should be enjoyed in moderation as part of a balanced diet.
Yes, you can. Use a pastry blender or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs. Then, stir in the cheese. Add the ice water and mix with a fork, then your hands, just until a dough forms. Be careful not to overwork it.
The slight puffiness comes from the steam created by the cold butter and water hitting the hot oven. To encourage this, ensure your ingredients are very cold and your oven is fully preheated. Rolling the dough to an even 1/8-inch thickness also helps.
Absolutely. The cracker dough freezes beautifully. Wrap the disk of dough tightly in two layers of plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before rolling and baking.
There are a few possible reasons. The dough might have been rolled too thick, or they may not have been baked long enough. Ensure they are golden brown and firm before removing them from the oven. Also, it's crucial to let them cool completely on a wire rack, as they crisp up significantly during the cooling process.