Are your kids crazy over goldfish cookies? Try making them at home with this simple recipe, courtesy of Mummy Low Lai Kuan of http://food-4tots.com/!
1 cup (120g) plain flour (See note 1)
8 oz (220g) sharp/cheddar sharp cheddar cheese, shredded (See notes 2 & 3)
60g unsalted butter, cold - cut into cubes
1/4 to 1/2 teaspoons salt
2 tablespoons cold water
- Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
- Add salt to mix together.
- Add shredded cheese and cut into the mixture.
- Add water, 1 tablespoon at a time.
- Use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
- Preheat oven to 170°C. Line baking trays with parchment papers.
- Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookies cutters (note 4) and transfer to baking tray.
- Use chopstick or toothpick to make the eye balls, and the prong of a fork (I used crab forks) to carve a curvy lip. (This step is optional)
- Gather all the trimmings and re-roll. Repeat until all the dough is used up.
- Bake for approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Store in an airtight container.
Click on the next page to see the corresponding notes on making the Goldfish Crackers.