This homemade Goldfish crackers recipe is a game-changer! Forget the store-bought box; these crunchy, cheesy bites are surprisingly easy to make and taste so much better. You’ll love having a fresh, healthier snack on hand that everyone in the family will enjoy.
Key Ingredients & Substitutions:
- Sharp Cheddar Cheese: Don’t skimp on quality here; it’s the star!
- All-Purpose Flour: A good all-rounder for this dough.
- Unsalted Butter: Make sure it’s cold for best results.
- Milk: Any type will work, even plant-based milk.
Ingredients:
- 1 cup (4 ounces) sharp cheddar cheese, shredded
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder (optional, for extra flavor)
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2-4 tablespoons cold milk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 20-30 minutes
- Servings: Approximately 3-4 cups of crackers
- Tools Needed: Food processor, rolling pin, baking sheets, parchment paper, small fish-shaped or round cookie cutter (½ to ¾ inch)
Step-by-Step Instructions:
1. Make the Dough
Combine the shredded cheddar, flour, salt, and garlic powder (if using) in a food processor. Pulse a few times to mix. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
2. Form the Dough
With the food processor running, slowly add cold milk, one tablespoon at a time, until the dough comes together in a ball. Be careful not to add too much milk; you want a firm dough.
3. Chill the Dough
Remove the dough from the food processor, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to roll.
4. Roll the Dough
Preheat your oven to 350°F (175°C). Divide the dough in half. On a lightly floured surface or between two pieces of parchment paper, roll one half of the dough very thin, about ⅛ inch thick. The thinner it is, the crispier your homemade Goldfish crackers will be.
5. Cut and Bake
Use a small fish-shaped or round cookie cutter to cut out your crackers. Place them on a baking sheet lined with parchment paper. If you have a small round cutter, you can use a skewer or toothpick to poke a small “eye” in each cracker.
6. Bake Until Golden
Bake for 15-20 minutes, or until the edges are golden brown and the crackers are crisp. The baking time will vary depending on the thickness of your crackers. Let them cool completely on a wire rack before serving. Repeat with the remaining dough.
Storage Instructions:
Store your homemade Goldfish crackers in an airtight container at room temperature for up to one week. They tend to get a bit softer over time, but a quick refresh in a 250°F oven for 5 minutes can crisp them right back up.
Frequently Asked Questions (FAQ):
- Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. - What if I don’t have a food processor?
You can grate the cold butter into the dry ingredients and then use your hands to work in the milk until a dough forms. - Can I use different cheeses?
While sharp cheddar gives the classic Goldfish taste, you can experiment with other hard cheeses like Parmesan or Gruyère for different flavors. - How do I get them extra crispy?
Roll the dough as thin as possible and bake them a bit longer until they are deeply golden. - Can I freeze the dough?
Yes, you can wrap the dough disc tightly and freeze it for up to 3 months. Thaw in the refrigerator before rolling. - Are these spicy?
No, this recipe is mild. For a spicy kick, add a pinch of cayenne pepper to the dough mixture.