Homemade Cheesy Goldfish Crackers



  • 8 oz (by weight) Extra sharp cheddar cheese, freshly shredded
  • 4 Tbsp butter, cut into cubes
  • 1 cup All purpose flour
  • 3/4 tsp table salt
  • 2 Tbsp cold water
  • Garnishes
    • chili powder - optional
    • dried oregano - optional
    • black pepper and rosemary - optional

Written Method:

I used my kitchen shears to cut through the thin aluminum of a soda can, cut and trim a strip, then tape it together with packing tape to make my dough cutter. 

Prep.  Get it all ready.  All five ingredients.  Because that's all there is to it!  Pulse everything (except for the water) together in a food processor until it resembles coarse sand.  Pulse in the water, 1 Tbsp at a time.  Remove the dough from the processor, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.  While the dough is chilling, preheat the oven to 350 degrees F. 

Roll out the dough out (maybe to about 1/8"?).  Use as little flour as possible.  The more flour you use, the softer (and less crispy) the crackers will be. Cut the dough into shapes with cookie cutters (or things you have around the house).  I used a wooden skewer for the fish eye and a toothpick to make the smile.  To bake, place the fish on parchment paper or Silpat (silicone baking mat).   We sprinkled some with chili powder, some with dried oregano, and left some naked!  Just have fun!  Makes a BUNCH!  But I can't tell you how many, because people were eating them as they were cooling.  Also, it depends on the size of the cutters you are using, obviously.   Bake at 350 degrees F for about 15 - 20 minutes or until crispy.  The baking time may depend on the type and color of your baking sheet, and how thinly you rolled them.  Allow them to cool on a wire rack.