How to make homemade goldfish crackers, a copycat recipe of the classic Pepperidge Farm snack.
This brilliant idea to make homemade goldfish crackers belongs solely to my six year old daughter. She thought of it one day when we ran out of the ones from the bag. I didn’t have the heart to tell her the recipe has been floating around the interwebs on many a blog for years, as she thought she invented the idea of a homemade goldfish cracker.
So on yet another snow day in our unseasonably cool winter here in DC, we took on the task. Our goldfish are considerably bigger than the ones from our beloved Pepperidge Farm. That’s because the only fish cutter I had was 3-inches long. These aren’t going to fool anyone into thinking they are eating the real thing, but they do make a tasty, cheesy cracker. At least to someone like me, who doesn’t take the words “picky eater” to an extreme unheard of by any living, eating being. (My daughter wasn’t a fan. Double sigh.)
You can make any shapes. We made some tiny circle “bubbles.” To make them even bolder and more like the originals, sprinkle cheddar cheese powder on them right out of the oven. I only had white cheddar cheese powder, so you’ll have to use your imagination and pretend it’s orange. Find the powder in the popcorn aisle of the supermarket.
If you like these, check out this recipe for homemade Milano cookies.
how to make homemade goldfish crackers
you will need:*
8 ounces of shredded cheddar cheese
4 tablespoons cold butter, cut into cubes
1 cup all-purpose flour
3/4 teaspoons salt
2 to 3 tablespoons cold water
fish cookie cutter
cheddar cheese powder seasoning (optional, found in the popcorn aisle)
Place the cheese, butter, flour, and salt in a food processor and combine. Slowly add 2 tablespoons of water and combine until a ball forms. If the mixture is too dry, add another tablespoon of water. (Because we were trapped indoors from snow and unable to make it to the supermarket, we used pre-shredded cheddar. Freshly shredded is less dry, so we needed an additional tablespoon of water.) Briefly roll the mixture into a ball and roll out on a floured surface. Roll 1/4 inch thick (1/8 inch would have been better, but I was working with a handicap, a 6 year old who wanted to roll herself). If the mixture is difficult to roll, cover and refrigerate for 30 minutes first. Cut out shapes and place on a baking tray lined with parchment paper. Use a toothpick to make smiley faces and eyes.
Bake in a preheated 350 degree oven for 20 minutes, or until the edges of the crackers begin to brown and they are crispy. My 3-inch fish took between 20 and 25 minutes to bake. For a bolder taste sprinkle cheddar cheese powder over the crackers as soon as you take them out of the oven. Let cool a bit.
My daughter marked this one with an “M.” I ate it though, so it didn’t work.
By the way, I’m playing around with this animated gif thing. I’ll get better.