So excited to share this super easy recipe for homemade goldfish crackers – or in our case hearts, diamonds and circles! We’re under social isolation so we have to use what cookie cutters we have available.
This recipe is quick and easy to throw together, so it’s a great one to have the kids help out with. Plus the best part – in half an hour you can be eating these crackers!
It’s a great one for times like this because not only are we making a healthier (and cheaper) homemade snack, but it will give the kids an activity too – because they can sit and cut out the crackers with whatever fun shapes you have. Any small (3/4 to 11/2 inch ones are perfect) cutter will do – but bonus points for animals!!!
- 1 cup whole wheat flour (you can use regular all purpose flour too)
- 1/2 tsp salt
- 11/4 cups grated sharp cheddar cheese (any cheddar cheese you have will do)
- 4 tbsp. whole milk (you can use a plant based milk, any % of milk or water)
- 1/4 cup cold butter
- 1/4 tsp onion salt
- 1/2 tsp garlic powder
- You can use a vegan “cheddar”, plant based milk or water and vegan butter
- Preheat the oven to 350F.
- Dice the butter into small 1/2″ cubes. In the bowl of a food processor (or stand mixer), add the grated cheese and butter and pulse until the cheese and butter are creamed together. You don’t want there to be any large chunks, if there is just continue to pulse for another 30 seconds at a time.
- Next add the salt. Then add the flour a 1/4 cup at a time and pulse until it’s all incorporated. The texture will be similar to a crumbly meal. Now add the cold milk 1 tbsp at a time and mix until it begins to form a dough. You may need anywhere from 2 to 4 tbsp. depending on which flour and cheese you use.
- Sprinkle a bit of flour on a piece of parchment paper and place dough ball on top. roll dough out until its about 1/8″ thick. (The thinner your dough the crispier the crackers, the thicker the dough the more light and fluffy the crackers will be). Put the dough on a cookie sheet and into the refrigerator for 15 minutes; this will allow the butter to get cold again and will result in a puffier cracker.
- Remove from fridge and cut into fun shapes using whatever cooking cutters you have. (*NOTE: if you only have larger cookie cutters, you can cut them into small squares using a knife, or you can do larger crackers – you will just need to bake a little longer).
- Bake in oven for 12-18 minutes. Start checking the crackers at 10 minutes. For small ones they take around 12-14 minutes, medium sized ones around 14-16 minutes and large ones around 16-18 minutes. You want the crackers to start to turn a little golden brown and then they’re about done. You can take one out of the oven, let cool and give it a try – you’ll want them to have a bit of crunch.
- Remove from oven, let cool and serve!
- Crackers can be stored in an airtight container at room temperature – they will soften after about 12 hours or so. Or you can keep them in an airtight container in the fridge and they will retain a bit more crunch.
If you don’t have a food processor don’t worry, you can do this in a stand mixer. You can probably do it in a strong blender as well – although I haven’t tried. You can also do it by hand – it will just take a bit more time and you’ll want to soften the butter a little to work with. It will give the crackers a bit of denser texture, but it’s still doable.
If you know you’re going to eat these up quick – you can make an extra batch of dough and keep it in a ball in the fridge for up to a week. Just pull it out and let it warm up a bit so you can roll it out.
I hope you have fun making these during your baking adventures, and if you like the recipe – please let me know. You can comment here, on Facebook or post a pic on Instagram and tag me @mysweetmess and hashtag #mysweetmess.
Till the next recipe,