“I love fishes because they’re so delicious!” …especially when they’re triple the normal size and made with quality sharp cheddar. I used to eat goldfish crackers with lunch in elementary school. I would pretend that I was a big hungry shark eating all these little delectable, unsuspecting fishes. Yum. I can’t say I played the same game when I made them this time, but I did draw smiley, frowny and neutral faces on them with a toothpick. Regardless of how you play with them, they’re really good! They may even be a great addition to some tomato soup.
Source: Miss. Anthropist’s Kitchen
1 cup all-purpose flour
4 T. cold unsalted butter, cut into small pieces
2 generous cups grated extra-sharp Cheddar cheese
3/4 tsp. salt
1/2 tsp. fresh-ground pepper
1 tsp. baking powder
Preheat oven to 350 and line baking sheets with parchment paper
1. Make a goldfish cutter out of an aluminum can (Note: i used tape instead of staples)
2. Pulse the flour,onion powder, salt, pepper, and baking powder together using a food processor.
3. 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.
4. Remove, wrap in plastic, and chill for 20 minutes (I put it in the freezer for 15 minutes)
5. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
6. Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.