Goldfish at home
Goodbye to the nasty preservatives in store bought junk. This is the EASIEST recipe to make your own goldfish!
8 oz sharp cheddar cheese, finely grated
1 cup all purpose flour
1 tsp kosher salt
1 tsp sugar
1 tsp baking powder
½ tsp paprika
2 tsp celery salt
½ tsp onion powder
2 tbsp unsalted butter, chilled
4-5 tbsp cold water
Goldfish cutter
Add cheese to a food processor and pulse a few times.
Add in flour and all spices and pulse until evenly incorporated.
Add in butter and 4 tbsp cold water and pulse a few more times.
Move the dough to a work surface and knead until it forms a dough that sticks together. If it's still crumbly, add more water in small increments until it comes together.
Divide dough in half and shape into two 1" thick discs. Cover and refrigerate for 30 minutes to an hour.
Preheat oven to 350°F and line two large baking sheets with parchment paper.
On a floured work surface, roll out each dough disc into a roughly 9-10" by 11" rectangle. It should be about ⅓" thick. Use your cookie cutter to cut the goldfish, and move to a parchment-lined baking sheet and sprinkle with salt to taste. You can re-roll any dough scraps.
Bake for 14-16 minutes, until bottoms are slightly browned. Let cool completely on the baking sheet before eating.
*Not my recipe*
* I also do not own a food processor so I used a blender.
Making homemade goldfish crackers is a fun and rewarding experience, especially for those who want control over the ingredients in their snacks. Using sharp cheddar cheese gives these crackers a rich, savory flavor that beats most store-bought options loaded with preservatives. One tip I learned is to ensure the cheese is finely grated before mixing to help it blend more evenly into the dough, resulting in a consistent texture. When mixing the dough, you might find it easier to pulse the ingredients in a food processor, but if you don’t own one, a high-powered blender works well as an alternative—just be careful not to over-process and turn the mixture into a paste. Adding cold water gradually is key; the dough should just come together without being too sticky. Chilling the dough is a crucial step as it firms up the butter and helps the dough hold its shape once rolled out. I refrigerated mine a bit longer than recommended, about an hour and a half, which made cutting perfect goldfish shapes much easier. Plus, rolling the dough about 1/3 inch thick ensures the crackers bake evenly and become crisp without burning. Using a goldfish-shaped cookie cutter adds charm and nostalgia to these crackers, making them a hit for kids and adults alike. If you don’t have the exact cutter, small fish or animal shapes work just as well and add a handmade touch. These goldfish crackers bake at 350°F for about 14 to 16 minutes until the bottoms are slightly browned, offering a beautifully toasted finish. Cooling them completely on the baking sheet is important to let them crisp up fully before snacking. Homemade goldfish crackers can be a healthier alternative to store-bought snacks without artificial flavors and preservatives. Plus, you can experiment by adding other spices or cheese varieties to customize flavors. Baking your own snacks also gives you control over sodium and sugar levels, ideal for mindful eating. Overall, this recipe is easy to follow and a fun way to create fresh, tasty treats right in your own kitchen.
