Goldfish Crackers

Goldfish Crackers


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Learn how to make every kids favorite snack!

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Time needed

40 min preparation + 16 min cooking

Serving Size / Yield

50 servings


  • 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

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To make the cookie cutter:

  1. Draw outline of goldfish on a piece of paper for reference.

  2. Take an empty soda can and cut through it horizontally using a sharp knife.

  3. Using your scissors, cut a strip of metal from the soda can.

  4. Straighten edges with scissors.

  5. 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.

  6. 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.

  7. Staple or tape or glue the ends of the tail together.

To make the crackers:

  1. Pulse the flour, salt, pepper, and baking powder together using a food processor.

  2. Add the butter and cheese, and pulse until the mixture resembles coarse meal.

  3. 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.

  4. 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.

  5. Refrigerate for another 15 minutes or so to make sure they won’t spread.

  6. 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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