Homemade Goldfish Crackers
31 July 2013 | 65 comments
Posted in cookie/ cracker, Featured Articles, How to, snacks, Vegetarian, Western
Posted in cookie/ cracker, Featured Articles, How to, snacks, Vegetarian, Western
Homemade Goldfish Crackers Recipe
Source: Adapted and modified from Tasty Kitchen
Ingredients:
1 cup (120g) plain flour (note 1)
8 oz (220g) sharp/ extra sharp cheddar cheese – shredded (note 2 & 3)
60g unsalted butter, cold (cut into cubes)
¼ -½ teaspoons salt
2 tablespoons cold water
Methods:
- Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
- Add salt to mix together.
- Add shredded cheese and cut into the mixture.
- Add water, 1 tablespoon at a time.
- Use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
- Preheat oven to 170°C. Line baking trays with parchment papers.
- Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookies cutters (note 4) and transfer to baking tray.
- Use chopstick or toothpick to make the eye balls, and the prong of a fork (I used crab forks) to carve a curvy lip. (This step is optional)
- Gather all the trimmings and re-roll. Repeat until all the dough is used up.
- Bake for approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Store in an airtight container.
Notes:
- You can substitute it with 50-100% whole wheat flour.
- Shred the cheese finer than what is shown in the photo so that you can easily cut them into the mixture.
- Get orange cheese if you can.
- If you have food processor, pulse everything (except water) together until the dough resembles coarse sand. Then follow with step 4.
- Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers. But, the dough must not be too thin or else the crackers will be difficult to handle.
- If you don’t have cookie cutter, you can use a pizza cutter or knife to score the desired shapes. Refer to THIS POST.
- Crackers will turn soft pretty fast even they are kept inside an airtight container. Best to be eaten immediately or within a day or two. To extend them for a week or so, I keep them in the fridge. Lightly warm them up in the toaster oven when I want to eat them.
Very cute lil fishes 🙂
I love goldfish crackers, so good now I can bake this at home
thks for sharing 🙂
Alice: Yeah, do give it a try! It’s my pleasure to share! 😉
These gold fish cookies are so adorable!
Angie: Yeah, the more I look at, the more I love. 🙂
Lovely and a great way to recycle! Can we have some goldfish cookies please? 🙂
Alice: Yes, I love this recycle project very much! Sure, come over. 😉
My goodness, you even make your own cookie cutter now! Very impressive 🙂
Tigerfish: Thank you! It’s easy-to-do. Do give it a try! 😉
they are adorable and perfectly baked! I’m with tigerfish – totally impressed with your DIY cookie cutter!
Noobcook: Thank you for your lovely comment! 😉
Cute! But wouldn’t it be easier to just make a cookie cutter with multiple fish on it, so that you can press out a dozen at once or something?
Mave: That’s a great idea! Thanks for your kind input! 😉
Absolutely stunning photos! Each beautifully shot, with so much whimsy and humor. Love them!
JB & Renee: Thanks for your wonderful comment! 😉
These fish cookies are so cute and kids will have so much fun helping around.
Ann: Thanks! It’s a great parent-child project! 😉
these are so cute!
Dina: Thank you! 😉
I just found this link and speechless cause so many best recipes those I’m suppose to try at home. Thanks so much for sharing..
Lynda: Thanks for your wonderful compliment! Hope you will give these recipes a try! 😉
So cute! I really like the idea of making your own cookie cutters. The results turned out great. Thanks for sharing!
🙂
Yelena: Thanks! It’s my pleasure to share. Glad you like the idea! 🙂
Your fish are so evenly browned, do you mind telling me which oven do you use? I’m using a reasonably good brand, cheapest range and my fish are not so even.
Lisa: I was using Rowenta oven when making these crackers. Currently, I’m using Delonghi. It is working fine too. Try to reduce the baking temperature and rotate your tray half way during baking. Hope these steps will help to solve your problem. 🙂
I don’t know where I went wrong with mine. When I went to go pull them out of the oven they were all greasy. Any suggestions? Up until then they looked amazing!
KP: Thank you for the feedback! Did you bake them long enough?
this is a crazy question, but we have a cheese allergy at home… can you think of any adaptations?
Kat: So sorry, I don’t know what can used to substitute cheese. Maybe you can try my other non-cheese crackers. 🙂
I don’t really like cheese so I used dark/semi sweet chocolate instead of cheese in the same amount. shred the chocolate and use 1 tbs of confectioners’ sugar to replace the salt. if you live in tropical area like us, you’ll find the dough “melts” after being handled for awhile. just work on 1 dough and let the other sit in refrigerator. when the dough you’re working on melts, chill it again and work on another dough you have. I hope you don’t have chocolate allergy like my mom, she sneezed all the time but kept eating, lol
Yena: What a great idea to substitute cheese with chocolate! I also face the same problem handling the dough under the current hot weather. Thank you so much for your kind sharing! 🙂
this is the best source I’ve ever seen. you have patient with those lil fishes and I love your detail photos. I want to ask about the cheese you use, is it real cheese or processed cheese? real cheese is so expensive here, I think I could buy gold with it so I used processed one. the taste was horrible, so salty, too cheesy, but puffed well and didn’t turn soft. do you have any suggestion?
Yena: I used Kraft cheddar cheese. It said “natural cheese” on the packing. You can take a look at this photo that I have shared on this page – https://food-4tots.com/2013/07/31/homemade-goldfish-crackers/3/. I’m so sorry that I’m not sure how to resolve your issue. Maybe you use try another brand instead. 🙂
[…] Homemade Goldfish Crackers from food 4 tots […]
[…] food-4tots.com […]
Thanks for sharing this recipe! I made a “grown-up” version by adding some fresh rosemary and using a different cutter. It tasted great and stored well for a week. I posted about it on my blog and gave you props for the recipe: http://www.kefferkitchentherapy.com/?p=47
Andrea: Love your “grown-up” version!! So glad that you like my recipe and thank you for link back!! 🙂
Where can one find a small/tiny fish cookie cutter. Thanks
Allie: You can DIY it just like what I have shared in this post. 🙂
Awesome recipes! Thanks for sharing
Angie: Thank you for your lovely words! 🙂
Does it have to be sharp cheddar?
Evett: I haven’t tried other cheese besides cheddar. I think you can use any kind of cheddar if you like. :0
Is it possible to freeze the dough? Wondering if I could use one immediately and freeze the other for another day?
Sue: Yes, freezing is possible. 🙂
About how many fish crackers does this make?
Kat: Sorry, I didn’t count but it should be around 70-90 little crackers depending on the size. 🙂
This might sound like a stupid question, but how many tablespoons is 60g. Or is there another unit of measurement you can tell me for that. I don’t have a way to measure grams.
Denmommy3: It is about 4 tablespoons (Note: I use 14 gram to 1 tablespoon). Kindly refer to this link: http://www.butterbaking.com/conversions/
Can you substitute the flour with whole wheat flour?
Katerina: I haven’t tried it myself. The texture may be harder with whole wheat flour. You may give it a try if you like. 🙂
I really lived them!!! Please tell me where did you buy the goldfish cookie cutter??!! I need it please!!!
Francisca: Sorry, I don’t where you can buy it. Maybe you can make them yourself using my step by step tutorial. 🙂
! Please tell me where did you buy the goldfish cookie cutter??!! I need it please!!!
thank you shared. my kids love goldfish and they are not available in Denmark
Gitte: You’re most welcomed! Hope your kids will love the outcome! 🙂
I made half the batch this afternoon with regular cheddar and a sprinkling of kosher salt and used my mini gingerbread man cookie cutter. Have 5 boys under 11 and they all loved them but we agreed that the thinner ones were a better crunch. Mine tasted a bit more like cheez it’s than goldfish but we loved them. Thanks so much for the post!
Amy: Thank you for sharing your feedback! So glad that the recipe worked for you and your boys! 🙂
[…] Source: https://food-4tots.com […]
Any chance you have heard about results of using gluten free flour blends?
Even if you have, I will give it a shot. What a great website. I LOVE it!!
Oh, I will try to remember to let you know how it works out.
Mara: Looking forward to hearing from you! 🙂
Mara: Sorry, I haven’t tried it before. But I think it will work too with gluten free flour. Thank you for your wonderful compliment! 🙂
[…] Source […]
Very delicious! Mine turned out more like mini cheese biscuits because we didn’t roll them out thin enough. They tasted awesome though, my daughter and I had fun making them and eating them! Thanks!
Candace: That’s great to hear that. Glad to know that you and your dd had so much fun! 🙂