Goldfish Crackers at Home

Ingredients

• 4 oz Sharp Cheddar Cheese (shredded; about 1 cup loosely packed)
• 1 cup All-Purpose Flour (sifted)
• 4 tablespoons Unsalted Butter (cold, cut into small cubes)
• 2 tablespoons Cold Water (a few dashes; add more if dough is dry)
• 0.5 teaspoon Baking Powder (helps crackers puff slightly)
• 1 teaspoon Salt (divided: half in dough, half for sprinkling)

Instructions

1. Shred the cheese

   Using a box grater, shred the sharp cheddar cheese into fine pieces.

   Time: PT5M

2. Pulse cheese in processor

   Place the shredded cheese in the food processor and pulse a few times until it forms a coarse crumb.

   Time: PT2M

3. Add dry and wet ingredients

   Add the flour, cold butter cubes, baking powder, half the salt, and cold water to the processor. Pulse until a cohesive dough forms.

   Time: PT5M

4. Shape and chill the dough

   Turn the dough onto a piece of plastic wrap, shape it into a ball, wrap tightly, and refrigerate for 30 minutes.

   Time: PT30M

5. Preheat the oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

6. Roll the dough thin

   On a lightly floured surface, roll the chilled dough to about 1/8‑inch thickness.

   Time: PT5M

7. Cut shapes and prepare baking sheet

   Press a goldfish‑shaped cookie cutter (or any small fish shape) into the rolled dough. Transfer the cutouts onto a parchment‑lined baking sheet and sprinkle the remaining salt lightly.

   Time: PT5M

8. Bake the crackers

   Bake for 10 minutes, or until the edges turn a light golden brown and the crackers are crisp.

   Time: PT10M

   Temperature: 350°F

9. Cool and serve

   Remove the sheet from the oven, let the crackers cool on a rack for 5 minutes, then enjoy.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g