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Goldfish Crackers®

Source of Recipe


From "Classic Snacks Made from Scratch" by Casey Barber



List of Ingredients



• 1 cup (4 ounces) very finely shredded sharp Cheddar cheese
  
• ½ cup (2â…› ounces) unbleached all-purpose flour
  
• ½ cup (2â…› ounces) cake flour
  
• 1 Tbsp Cheddar cheese powder (see Note)
  
• 1 tsp kosher salt
  
• ½ tsp baking powder
  
• ¼ tsp onion powder
  
• ¼ cup whole or reduced-fat milk
  
• 1 Tbsp vegetable oil
  






Instructions



1. Make the Dough:
   Stir the cheese, flours, Cheddar powder, salt, baking powder, and onion powder together in a large bowl until the cheese is evenly distributed and coated. Add the milk and vegetable oil and continue to stir with a spatula, then knead in the bowl with your hands until a cohesive dough forms. It will be crumbly at first, but continue to press and knead the dough until any dry bits are incorporated. Transfer the dough to your work surface, cover with the upside-down bowl, and let rest for 10 minutes.
   
   
2. Make the Crackers:
   Preheat the oven to 375° F. Line two baking sheets with parchment paper or Silpat liners.
   
   
3. Divide the dough into two pieces. Refrigerate one piece while you roll the second piece as thin as humanly possible, no more than â…›-inch thick. (The thinner your dough, the crispier your crackers will be; thicker dough means puffier, more bread-like crackers.)
   
   
4. Stamp out cracker shapes with your cookie cutter of choice; a fish is the traditional shape, of course; but the crackers taste just as good as hearts, stars, circles, or small squares. Transfer the shapes to the prepared baking sheets.
   
   
5. Bake for approximately 15 minutes, until the crackers are crispy and just turning golden at the edges. The timing will vary according to the size and shape of your crackers. Transfer to a wire rack and let cool completely.
   
   Makes 10 to 15 dozen crackers
   (depending on cookie-cutter size)
   
   






Final Comments


â—¦ Cabot and Frontier are two companies that make cheese powder (found in specialty grocery stores near the spice section), but my cheese powder of choice is pure powdered Vermont Cheddar from King Arthur Flour.

â—¦ Want a tiny goldfish cookie cutter to make your crackers look just like the real thing? Find the perfect version at coppergifts.com

â—¦ The crackers will soften when kept in an airtight container, so they're best eaten within a day or two.