Okay, so I’ve been seeing those little goldfish crackers everywhere, and my kids are totally obsessed with them. I figured, why not try making them myself? I mean, how hard could it be, right? Turns out, it’s a bit of a project, but a fun one!
First, I had to gather all the stuff I needed. I grabbed some cheddar cheese, because what’s a goldfish cracker without that cheesy goodness? Then, I got some all-purpose flour, a bit of salt, some cold butter, and ice water. Oh, and I also used a bit of paprika and garlic powder for extra flavor, but that’s totally optional.
Mixing It Up
I started by shredding the cheese super fine. You want it to blend in nicely, you know? Then, I dumped the flour, salt, paprika, and garlic powder into a big bowl and mixed them all together. Next, I cut the cold butter into small pieces and added it to the flour mixture.
Here comes the fun part! I used my hands to smush the butter into the flour until it looked like coarse crumbs. It’s kind of therapeutic, honestly. After that, I slowly added the ice water, a little bit at a time, mixing it in until a dough started to form. You don’t want to add too much water, or it’ll get sticky.
The Cheesy Dough
Once the dough came together, I added the shredded cheese and mixed it in until it was evenly distributed. Then, I wrapped the dough in plastic wrap and stuck it in the fridge for about 30 minutes. This helps the dough firm up and makes it easier to roll out later.
Rolling and Cutting
After the dough had chilled, I took it out of the fridge and rolled it out on a lightly floured surface. I aimed for about 1/8 inch thickness. Now, here’s where you can get creative. If you have a tiny fish-shaped cookie cutter, great! Use that. I didn’t, so I just used a knife to cut out little squares. They weren’t perfectly fish-shaped, but hey, they still tasted good!
Baking Time
I placed the crackers on a baking sheet lined with parchment paper and poked a little hole in each one with a toothpick. This helps them bake evenly. Then, I popped them in the oven at 350°F (175°C) for about 15-20 minutes, or until they were golden brown and crispy.
The Final Result
- Smell: The smell of freshly baked cheese crackers filled the whole kitchen. It was amazing!
- Taste: They were so much better than the store-bought ones! Seriously, the homemade version is way more flavorful and cheesy.
- Texture: They were perfectly crispy and had that satisfying crunch.
My kids devoured them in minutes. I think I’ll be making these again soon. It’s a bit of work, but it’s totally worth it. Plus, it’s a fun activity to do with the kids. Just be prepared for a bit of a mess in the kitchen!
