Recipe for home-made goldfish crackers
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.
- You can substitute it with 50-100% whole wheat flour.
- Shred the cheese finer than what is shown in the photo so that you can easily cut them into the mixture.
- Get orange cheese if you can.
- If you have food processor, pulse everything (except water) together until the dough resembles coarse sand. Then follow with step 4.
- Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers. But, the dough must not be too thin or else the crackers will be difficult to handle.
- If you don’t have cookie cutter, you can use a pizza cutter or knife to score the desired shapes. Refer to THIS POST.
- Crackers will turn soft pretty fast even they are kept inside an airtight container. Best to be eaten immediately or within a day or two. To extend them for a week or so, I keep them in the fridge. Lightly warm them up in the toaster oven when I want to eat them.
Recipe, pictures and notes are courtesy of Low Lai Kuan (http://food-4tots.com/)