📝 About This Recipe
Ditch the store-bought bags for these irresistibly crunchy, buttery, and intensely cheesy homemade goldfish crackers. Crafted with sharp cheddar and a hint of savory spices, these snacks offer a wholesome alternative for the modern bento box without sacrificing that iconic nostalgic flavor. They are the perfect bite-sized addition to any kid's lunch, providing a satisfying snap and a rich, real-cheese finish that parents will love just as much as the little ones.
🥗 Ingredients
The Cracker Base
- 8 ounces Sharp Cheddar Cheese (cold, freshly grated from a block)
- 4 tablespoons Unsalted Butter (cold, cut into small cubes)
- 1 cup All-Purpose Flour (plus extra for dusting)
- 1 tablespoon Cornstarch (for extra crispness)
Seasoning Blend
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/8 teaspoon Turmeric (purely for that classic golden-orange hue)
Liquids
- 2 tablespoons Ice Cold Water (added one at a time)
👨🍳 Instructions
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1
Grate the cheddar cheese using the fine side of a box grater. It is crucial to use a block of cheese rather than pre-shredded, as the anti-clumping agents in pre-shredded cheese will prevent the dough from binding properly.
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2
In a food processor, combine the grated cheddar, cubed cold butter, flour, cornstarch, salt, garlic powder, onion powder, paprika, and turmeric.
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3
Pulse the mixture until it resembles coarse crumbs or wet sand. You shouldn't see large chunks of butter or cheese remaining.
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4
With the processor running on low, drizzle in the first tablespoon of ice water. Pulse a few times, then add the second tablespoon.
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5
Continue to pulse until the dough begins to clump together into a ball. Do not over-process; stop as soon as it holds when pressed between your fingers.
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6
Remove the dough from the processor, wrap it tightly in plastic wrap, and flatten it into a disc. Refrigerate for at least 30-45 minutes to allow the gluten to relax and the fats to firm up.
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7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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8
On a lightly floured surface, roll the chilled dough out to a thickness of about 1/8 inch. If the dough is too thick, the crackers will be chewy; if too thin, they will burn quickly.
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9
Use a small fish-shaped cookie cutter (or any small geometric cutter) to cut out your crackers. Place them on the prepared baking sheets about 1/2 inch apart.
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10
Optional: Use a toothpick to poke a small 'eye' into each fish and a spoon edge to create a 'smile' for that authentic look.
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11
Bake for 12-15 minutes, or until the edges are just barely starting to turn a deeper golden brown. Rotate the pans halfway through for even baking.
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12
Remove from the oven and let the crackers cool completely on the baking sheet. They will crisp up significantly as they cool.
💡 Chef's Tips
Always use cold ingredients; the cold butter and cheese create steam in the oven, which results in a flaky, crispy texture. Don't skip the turmeric; it provides that iconic 'goldfish' color naturally without the need for artificial dyes. If you don't have a fish cutter, a clean bottle cap or a pizza cutter can be used to make small squares or circles. To ensure maximum crunch, make sure your oven is fully preheated and use a middle rack for consistent heat distribution. Store in an airtight container for up to a week, or freeze the dough for up to 3 months for quick snack sessions later.
🍽️ Serving Suggestions
Tuck these into a bento box alongside crisp apple slices and celery sticks with peanut butter. Serve in a small bowl with a side of mild tomato soup for a fun 'dipping' lunch experience. Pair with a chilled juice box or a refreshing cucumber-infused water. Mix them with pretzels and dried cranberries to create a custom 'School-Yard' trail mix. Use them as a crunchy topping for a homemade macaroni and cheese bake.