Prep Time : 20 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Snacks. As you know I think I can pretty much classify snacking as a hobby. Today we are making fabulously crispy cheesy teeny weeny crackers. Perfect for little hands as well as big ones. This is an adaptation of an earlier recipe from a few years ago but these have quite a different texture and I know the other recipe has some superfans so I had to post this separately. My snugbug has an obsession with savoury American snacks. After being reminded of them by a show we were watching he came home with a packet of goldfish crackers and while I got the point I thought I could do better. So these are not verbatim cheese flavoured goldfish crackers but they are the distilled essence of goldfish crackers. Sometimes I sound like a total wanker. Stick with me though. Small crispy cheesy bites that you can’t stop eating. But better.
We make the dough in the food processor so that we have more time for cutting out tiny fish shapes. If you want to. There is nothing stopping you cutting out little squares or triangles. Or even making regular sized crackers out of this dough. But if you have a little cutter and some patience go for it. If you’re making them for kids use whatever mini shapes you have. Airplanes look cool. Maybe not just for kids then. The 20 minutes of prep time is generous and for meticulous cutting out. If you roll out and cut squares it’s more like 10 at most.
Heat the oven to 180C (350F) with the fan on. Line a couple of cookie sheets with baking paper.
In the bowl of a food processor combine all the ingredients and pulse until it comes together. It will take a little while. Grating the cheese first will speed things up but the trade off isn’t worth it. Haha did you think there were more instructions? The dough won’t form a ball but when you pinch a bit together it will easily form a dough.
Tip the dough out and bring it together with your hands.
Roll the dough out on a sheet of baking paper until it is pretty thin (no more than 3mm/1/8 inch). Cut out mini shapes with cutters or just cut squares or triangles with a sharp knife. Use up all the dough. I usually use a cutter for the first roll out and then I cut the rest into triangles because I’m impatient.
Transfer the crackers to the baking sheets. you can put them pretty close together as they won’t really spread.
Bake for 10 to 12 minutes until the crackers are golden and very firm, rotating the trays halfway through baking.
Transfer the crackers to a wire rack to cool completely. They will crisp up as they cool.
Keep the crackers in an airtight container at room temperature to keep them crunchy. In theory they last a week or so but good luck. Maybe put the jar out of reach of little hands….
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Cheese Goldfish Crackers
Prep Time : 20 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy
Makes : 2 cups mini crackers
Crisp cheesy bite sized crackers – perfect for snacking!
Ingredients:
- 3/4 cup (105 grams) all purpose flour
- 1/4 teaspoon baking powder
- 150 grams sharp tasty cheddar cheese, roughly diced
- 2 tablespoons (30 grams) butter
- pinch cayenne pepper, OR
- 1/2 teaspoon chicken stock powder
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Food processor
- Cookie sheets lined with baking paper
Directions:
Heat the oven to 180C (350F) with the fan on. Line a couple of cookie sheets with baking paper.
In the bowl of a food processor combine all the ingredients and pulse until it comes together. It will take a little while. Grating the cheese first will speed things up but the trade off isn’t worth it. The dough won’t form a ball but when you pinch a bit together it will easily form a dough.
Tip the dough out and bring it together with your hands.
Roll the dough out on a sheet of baking paper until it is pretty thin (no more than 3mm/1/8 inch). Cut out mini shapes with cutters or just cut squares or triangles with a sharp knife. Use up all the dough.
Transfer the crackers to the baking sheets. you can put them pretty close together as they won’t really spread.
Bake for 10 to 12 minutes until the crackers are golden and very firm, rotating the trays halfway through baking.
Transfer the crackers to a wire rack to cool completely. They will crisp up as they cool.
Keep the crackers in an airtight container at room temperature to keep them crunchy. In theory they last a week or so but good luck. Maybe put the jar out of reach of little hands….
Cook’s Notes:
- You can change up the flavour of these with herbs and spices – just choose your favourite partners for cheese. Chilli and smoked paprika, a bit of thyme and black pepper, a tablespoon of sesame seeds added to the dough before rolling out or even a very well drained sundried tomato and some oregano popped in at the beginning for pizza flavour.
- Use a strong well aged cheddar cheese for flavour and to get the right texture.
– Keep these crackers in an airtight container at room temperature for up to a week. –
Adapted from Feast by Nigella Lawson.
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