Sunday, March 4, 2012

Homemade Cheese "Goldfish" Crackers

This recipe marks my second newspaper feature with The Hinton VoiceYou can view past newspaper features here.

A big thanks to my friend Ashlee for letting me use her Canon to take these photo's (I may or may not have bribed her with a fresh batch of goldfish crackers). I am currently in the research phase of purchasing a new camera, and it's great being able to test drive a few models before making my decision.  Thanks again Ashlee!  :)

[You're in luck!  You get a two-for the price of one deal today!  Not only will you be able to make delicious cheese crackers, you will also be able to make simple homemade cookie cutters.

The cutters are incredibly easy and inexpensive - simply cut a clean pop can into strips and bend into the shape of your choosing (be wary of sharp edges).  I used a small piece of clear tape to seal the edges and hold the cutter in place. 

I've always wanted to make homemade crackers, but I've always been a little intimidated by the thought.  It seemed like a tedious, daunting task that only Martha Stewart would have time for.  I couldn't have been more wrong.  These cheese crackers are so simple - the dough only takes a few minutes to prepare.  This is the perfect rainy day activity to embark on with the children in your life.  I'll be babysitting my friend's daughter this weekend and I know that this recipe is going to be on our agenda.

This recipe makes quite a few crackers  - I managed to make more than 350 with my most recent batch.  I wouldn't recommend halving the recipe - just because they get eaten very quickly!  I've made these crackers several times now and not a single batch has made it to see a second day.]

- 8 oz (weighed) sharp cheddar cheese, shredded
- 1 cup flour, plus more for dusting
- 1/2 tsp salt (optional
- 4 tbsp cold butter, in small pieces
- 2 tbsp ice cold water

Pre-heat oven to 350 degrees.

Place cheese, flour, and salt in food processor and pulse until combined.  Add butter and pusle until blended.  Add ice-cold water and pusle for a few seconds until a ball forms.  Chill dough in fridge for 15 minutes.

Place chilled dough on a lightly floured surface and roll to 1/8 inch thick. The dough must be thin, but don't worry, it will puff out nicely just like the store-bought variety.

Cut dough with a homemade goldfish cutter, or your favourite cookie cutter.  Icing tips also work quite well.

Place shapes on an ungreased cookie sheet and bake for 10 minutes.  They are ready when the bottoms are light golden brown.


- Nutritional Info (per 10 crackers) -
Calories - 49   Fat - 4    Carbs - 2     Protein - 2    Fibre - 0


  1. Outstanding - I love that you came up with a method for making these from scratch! They're adorable and they look so easy... Very creative and I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's a pleasure following your food…

    1. Thank you for your comments Javelin! I would be honoured to be featured on your blog. :)

  2. Love this! I will be trying it out when my baby boy can start having snacks. Love being able to control the ingredients


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