Hello! It has been a while. I hope you all are well. So much has happened in the world, and in my life personally since I last posted in May. Blogging just felt like too much. But Kiddo and I continue to cook. We haven’t tried many new recipes, but I hope to go back to experimenting in the kitchen with her on a regular basis.
Last week we ran out of Goldfish, and our next grocery delivery was not scheduled for over a week. Yikes! I then started looking for a recipe, and found a good one. In the end, we didn’t have all of the cracker supplies until after the groceries arrived, but that did not thwart or plans. Once Kiddo saw the cookie cutter (cracker cutter?) there was no turning back.
The recipe is rather simple and easy. However I burned the first two batches. The first time I got distracted and thought I just left them in too long. The second time I baked the crackers for exactly 15 minutes and they came out brown- they tasted like a burnt Cheeze-It (which I took as a good sign). We didn’t have parchment paper. I don’t know if that played a role in the burning. I settled on a bake time of 8.5 minutes. The thicker crackers were not quite crunchy on top, but all were delicious. I’ll try this recipe again when I have my silicone baking mats.
* A note about the flavor: the crackers taste like Cheez-It crackers. I think that is great, however, Kiddo prefers the more mild flavor of Goldfish. The next time I make these (and there WILL be a next time!) I will reduce the paprika, onion powder and garlic powder slightly.
Homemade Goldfish Cracker Recipe
Prep: about 25 minutes Cook: 8-15 minutes** Total: 45ish minutes
- 3 cups shredded sharp cheddar cheese (about 8 ounces)
- 1 cup all-purpose flour
- 1/2 teaspoon paprika (but reduce a bit to make the flavor more like Goldfish and less like Cheeze-It)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 6 tsps cold butter, cut into 1/2 inch pieces
- 1-2 TBS cold water (we used 2)
- flaky sea salt (optional)
Homemade Goldfish Cracker Directions
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper(this may change your baking time).
2. In a food processor, combine: cheese, flour, and spices. Pulse until the cheese mixes into the flour. Add the butter and pulse until the mix clumps together to form small balls (ours were about the size of pistachios). Add the water, 1 TBS at a time, until the dough comes together and forms a ball.
4. Turn the dough onto a floured surface and form into a ball. Divide the dough in half. Working with one section of dough at a time. Our kitchen was quite hot when we made this recipe, so we needed to put the unused portion in the refrigerator. Roll the dough as thin as you can, about a 1/4-inch thick. Cut into your desired cracker shape. Repeat with the remaining dough.
5. Carefully transfer the cut-out dough to the prepared baking sheet, spacing them a 1/2 inch apart. Sprinkle with flaky sea salt, if desired- but not too much! They can easily be made too salty.
6. Bake 8-15 minutes, until golden. Sorry, I know that is a crazy window of time. The original recipe said 15-16 minutes, and not a single comment mentioned the time being off. So it seems like the time issue is on my end. However, I don’t want your crackers to burn, so check them at 8 minutes! Let cool completely, then store in an airtight container for up to 1 week.
7. Try not to eat them all at once!