These goldfish crackers are the perfect, healthier substitute for the chemical filled crackers you buy at the store!
Finally, they have arrived. You guys have been asking me for these little crackers since I first started my blog. Particularly, around back-to-school time. For four years straight now, I’ve been able to count on that request like clockwork the moment July starts to come to an end. So I finally decided it was time.
To be honest, I do most of my cooking intuitively. I add some of this, and some of that. Sometimes even guessing at how much I added just so I can give you an exact amount to use. I know that’s awful to admit, but the truth is, it’s a process that works for me and apparently for my blog here. So I’m sticking with it for now.
But crackers have never been an intuitive thing for me. With most recipes, I get an instinct for what will or won’t work. But when it comes to crackers of any kind, instinct calls in sick for the day and then adds some vacation time on top of that. So for this, I adapted this recipe here.
And if you’re worried about where to get a small fish-shaped cookie cutter, never fear. A soda can (I had some sparkling water in a can from my mom) and a simple box cutter will get the job done nicely (even if you don’t have a soda can in the house, I’m sure a neighbor or even a nearby recycling bin will have one). I made my own cookie cutter by following these instructions here.
Now I have to tell you that these do not have that “light” texture that regular goldfish do. These, while crunchy, have almost more of a hard cookie type texture. But they are very good! And despite the number of fish you have to cut out, it’s actually not as tedious as it sounds. Give it a try, you’ll see.
Let me know how you like them!
MORE HEALTHY CRACKER RECIPES:
GOLDFISH CRACKERS RECIPE:
A deliciously healthy alternative to these goldfish crackers you buy at the store! Please note that because this data is figured automatically, the data below is for 5 little crackers based on a 105 cracker yield. Again, this data is not exact.
- 2 cups finely grated, sharp cheddar cheese, loosely packed
- 3/4 cups whole wheat pastry flour (affiliate link)
- 1/4 tsp. onion powder
- 1/8 tsp. table salt
- 2 tbsp. butter or oil
In a food processor, blend everything but the oil together. Stop the processor at least once to scrape the sides.
When it's well mixed, add in the oil and blend until the mixture becomes very crumbly. Empty into a large mixing bowl, and knead the dough into a ball. It won't seem possible at first, but the warmth of your hands will make the dough come together nicely. If you really struggle with the dough being too dry, you can always add an extra 1 tbsp. of oil. But it shouldn't be necessary.
Roll the dough to 1/4 inch thickness and cut with cookie cutter.
Bake at 350 F for 15 -17 minutes.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.