I recently came across a recipe for cheddar cheese goldfish crackers on one my favorite food blogs (smittenkitchen.com). Now that I have a one-year, healthy recipes for kids are constantly on my mind. I love the idea of a healthy snack that I can make and will last for almost a week.
The recipe is SO easy and everyone will love them – adults and kids. Probably the only semi-time consuming thing is cutting them out and putting their “faces on”.
I used a skewer for the eyes and a 1/4 tsp. metal measuring spoon for the mouth. It’s hard to find something that will give it that curve. I used a little less than 1/4 tsp salt and I felt like it was ever so slightly salty (the cheese had plenty of salt), so I will go with 1/8 tsp next time.
Also, I got the fish cutter here.
And here is smitten kitchen recipe….
6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons (2 ounces or 57 grams) butter
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt
Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (though mine were parchment-lined, because they are in despicable shape) cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.
Hope you enjoy them as much as Sophie did!