
Classic Snacks Made from Scratch Goldfish Crackers
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Yields:
12
Total Time:
1 hr
"'I love fishes cause they're so delicious!' Was there ever a more accurate jingle in the history of Saturday-morning snack food commercials? The light crunch, adorable shape, and notably unfried makeup meant kids could nearly always con their parents into buying a bag for the lunchbox. We are all utterly powerless in the face of Goldfish. And can't we all agree that the Cheddar fish are the top dog in Goldfish flavors?" — Casey Barber
From: Classic Snacks Made from Scratch © 2013 by Casey Barber Buy the book
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Ingredients
- 1 cup sharp Cheddar cheese, very finely shredded
- 1/2 cup unbleached all-purpose flour
- 1/2 cup cake flour
- 1 Tbsp. Cheddar cheese powder
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/4 tsp. onion powder
- 1/4 cup whole or reduced-fat milk
- 1 Tbsp. vegetable oil
Directions
- Step 1Dough: Stir cheese, flours, Cheddar powder, salt, baking powder, and onion powder together in a large bowl until cheese is evenly distributed and coated. Add milk and vegetable oil and continue to stir with a spatula, then knead in bowl with your hands until a cohesive dough forms. It will be crumbly at first, but continue to press and knead dough until any dry bits are incorporated.
- Step 2Transfer dough to your work surface, cover with upside-down bowl, and let rest for 10 minutes.
- Step 3Crackers: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or Silpat liners.
- Step 4Divide dough into 2 pieces. Refrigerate one piece while you roll second piece as thin as humanly possible, no more than 1/8-inch thick. (Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers.)
- Step 5Stamp out cracker shapes with your cookie cutter of choice: a fish is traditional shape, of course, but crackers taste just as good as hearts, stars, circles, or small squares. Transfer shapes to prepared baking sheets.
- Step 6Bake for approximately 15 minutes, until crackers are crispy and just turning golden at edges. Timing will vary according to size and shape of your crackers. Transfer to a wire rack and let cool completely.
- Step 7Crackers will soften when kept in an airtight container, and best eaten within a day or two.
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