Okay, so I’ve been trying to be more mindful of what I’m snacking on, and those little Goldfish crackers are my weakness. I figured, “Why not try making them myself?” I mean, how hard could it be, right? Famous last words, I guess. I started this whole thing by looking up a basic recipe online,I could make a simple recipe.
The Shopping Mission
First, I grabbed my keys and headed to the grocery store. I needed the basics: flour, cheddar cheese (the sharper, the better, I figured), some butter, salt, and… that was it, I thought. I was wrong.
Mixing It Up
Back home, I dumped the flour into a big bowl. Then, I grated what felt like a mountain of cheese. It took FOREVER. My arm was actually starting to ache. I added the softened butter and salt, and then I started mixing. And mixing. And mixing. The dough was… crumbly. Like, REALLY crumbly.
The “Secret” Ingredient…Maybe?
I remembered reading something about adding a touch of something else… I checked my original recipe notes. Baking powder! I have baking powder, but I forgot I also need to buy paprika and garlic powder. Back to the store, I go. This time, I just need some paprika and garlic powder.
Rolling and Cutting
After I add all those ingredients, I rolled out the dough (or, tried to). It kept cracking, it was a bit of a mess, it was dry. I got out my fish-shaped cookie cutter. It was a bit bigger than a real Goldfish, but hey, who’s complaining? I started cutting, but the shapes were… well, let’s just say they weren’t winning any beauty contests.
Baking and… Hoping
I placed my misshapen crackers onto a baking sheet and popped them in the oven. The recipe said 12-15 minutes at 350 degrees, but mine were looking pretty brown after 10. I pulled them out, a little worried.
The Taste Test
They were… okay. Definitely cheesy, a little salty, and they had that satisfying crunch. But they weren’t quite like the real deal. They were thicker, a bit drier, and the flavor was… intense, maybe too much cheese? They were also tasted a little bit of garlic and paprika. I added too much ingredients.
The Lessons Learned
- Read the ENTIRE recipe before you start. Like, really read it.
- Don’t eyeball the ingredients. Measure, measure, measure.
- Get the right tools. A rolling pin that isn’t sticky would have been helpful.
- Be patient. Baking takes time, and sometimes things don’t go as planned.
So, yeah, my homemade Goldfish crackers weren’t exactly a perfect replica. But it was a fun experiment. I will try again next time! I learned a lot, and honestly, they still tasted pretty good with some soup. Next time, I’ll try to make the dough less crumbly, maybe with a little more butter or a touch of water. And I’ll definitely go easier on the cheese. Maybe.
