These are almost too cute to eat! Inspired by Smitten Kitchen’s goldfish cracker recipe, which uses a combination of whole wheat and white flours — we adjusted the recipe so it’s made without any white flour. These are crispy, cheesy, and satisfyingly crunchy. What’s the most fun? Making these fishies smile.
Whole Wheat Cheddar Goldfish Crackers
About 8 dozen 1-1/4 inch goldfish
- 6 ounces (1 1/2 cups coarsely grated) sharp cheddar cheese
- 6 Tbsp (2 ounces or 57 grams) butter
- 3/4 cup Community Grains whole wheat flour
- 1/8 tsp onion powder
- 1/4 tsp table salt
- Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
- Form into a disc, wrap tightly in parchment paper or plastic wrap, and chill it in the fridge for 30 to 45 minutes.
- On a lightly floured surface, roll the dough out to 1/8-inch thickness. Form shapes with a cookie cutter (this one or this one would work nicely), or cut into bite-sized squares.
- Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. To give your fish eyes, use a skewer (or similar) and press all the way down. Use a small paring knife to give them smiles. If cutting into squares, dock with a fork.
- Bake the crackers on an ungreased cookie sheet 1/2 inch apart for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.