40 min preparation + 16 min cooking
Serving Size / Yield
- 1 C. all-purpose flour
- 4 Tbs. cold unsalted butter, cut into small pieces
- 8 oz. extra-sharp cheddar cheese, grated
- 3/4 tsp. salt
- 1/2 tsp. fresh-ground pepper
- 1 tsp. baking powder
To make the cookie cutter:
- Draw outline of goldfish on a piece of paper for reference.
- Take an empty soda can and cut through it horizontally using a sharp knife.
- Using your scissors, cut a strip of metal from the soda can.
- Straighten edges with scissors.
- Using your goldfish paper template, determine how big the head will be and fold both sides outwards accordingly. Don’t fold too harshly or the strip will break.
- Using your template, determine when to fold the tail. Make sure the end of the tail overlaps at some point, and cut off the excess strip if necessary.
- Staple or tape or glue the ends of the tail together.
To make the crackers:
- Pulse the flour, salt, pepper, and baking powder together using a food processor.
- Add the butter and cheese, and pulse until the mixture resembles coarse meal.
- Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
- Heat oven to 350 degrees. Line two baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
- Refrigerate for another 15 minutes or so to make sure they won’t spread.
- Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
Photo courtesy of Miss Anthropist's Kitchen
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