I’m Nourhan from the food blog Miss Anthropist’s Kitchen, and I’m excited to be a part of the Plan To Eat blogging community. I want to inspire you with fun and delicious ideas–the first being these homemade Goldfish crackers!
A few months ago I suddenly decided that I wanted to make Goldfish cheese crackers…not square shaped crackers, triangle shaped crackers…but goldfish shaped crackers.
I also decided that I wasn’t willing to order a miniature fish cookie cutter for $13.95 ($7.95 + $6.00 shipping).
A few Google searches later and I had the solution to my dilemma. There was a way to make my own cookie cutter, with supplies I already had in my house! Seriously. It’s super simple. It may take you more than 2 tries (due to breakage if you fold it too harshly), but it’s not a hassle at all. All you need is an empty soda can, a knife, scissors, and staples (or if you’re like me, tape). I’ve included pictures and directions below :)
And best part? I totally think my goldfish cookie cutter is more accurate than the store-bought one!
After making the cookie cutter, I immediately went to make the cracker recipe, which was quite possibly the easiest thing EVER. All you need is a food processor. Toss in the ingredients, pulse, refrigerate for 30 minutes or so, and you have yourself a prepared cracker dough waiting to be cut and baked :)
Hope you guys enjoy these–I know I did!
Goldfish Cheddar Crackers (adapted from Miss Anthropist’s Kitchen)
(Plan To Eat User? Get the recipe on here on Plan To Eat and import it!)
- 1 cup(s) all-purpose flour
- 4 tablespoon(s) cold unsalted butter, cut into small pieces (I used salted butter, but didn’t add any salt afterward)
- 8 ounce(s) grated extra-sharp Cheddar cheese (around 2 cups). Note: you can experiment with other cheeses. Some people have told me on my blog that they’ve tried this and loved the results!
- 3/4 teaspoon(s) salt
- 1/8 teaspoon onion powder (note: this is optional since it isn’t part of the original recipe, but I decided to add anyway since I used it)
- 1/2 teaspoon(s) fresh-ground pepper
- 1 teaspoon baking powder
- Pulse the flour,onion powder, salt, pepper, and baking powder together using a food processor.
- 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. Remove, wrap in plastic, and chill for 20 minutes (I put it in the freezer for 20 minutes and in the fridge for 10) or up to 24 hours.
- Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
- To add character to the fish: break off an end from a side of a toothpick so it is blunt. Use that point to make the goldfish eyes. To make the smile, lay the toothpick down on its side, press, and drag. If you try to use the toothpick point, it will ruin the smile.
- Optional: Refrigerate for another 15 minutes or so to make sure they won’t spread.
- Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
- They are best when completely cooled and the next day in my opinion. Store in an airtight container for up to 1 week.
Adapted from Country Living
To Make Homemade Goldfish Cookie Cutter: (In case reading directions is hard to understand, here is another blog with pictures on how to make the goldfish cookie cutter)
Before beginning: When handling cut metal, you must be careful–especially if there are children involved with the project.
- Draw outline of goldfish on a piece of paper for reference. (Mine was about an inch in length)
- Take an empty soda can and cut through it horizontally using a sharp knife.
- Using your scissors, cut a strip of metal from the soda can (it should be the circumference of the soda can).
- Straighten edges with scissors
- Using your goldfish paper template, determine how big the head will be and fold both sides outwards accordingly. Don’t fold too harshly or the strip will break. If this happens, just cut off another strip and start again.
- Using your template, determine when to fold the tail. Make sure the end of the tail overlaps at some point, and cut off the excess strip if necessary.
- Staple or tape or glue the ends of the tail together. (I used tape over the tail).
- For more safety, you may put a protective layer of tape over the top part of the fish (the non-cookie cutting side where you’ll be applying the pressure) as a protection against the metal when cutting.