Fun Finds For Mom

Homemade Goldfish Crackers

I’ve been wanting to make these homemade goldfish crackers for a long time. (Okay maybe they’re goat and elephant crackers, but you get the idea.) Today I’m home with two kids with strep throat. So while they’re eating popsicles and watching Backyardigans, I’ve been whipping up these babies in the kitchen. I used the whole wheat goldfish cracker recipe from Smitten Kitchen.

These were easy to make, and they taste surprisingly like goldfish crackers. I used some cookie cutters I had leftover from birthday party favors years ago, and it wasn’t until I was lining them up on the baking sheet that I noticed they were looking unintentionally political. Warning, the raw dough tastes terrible – but the baking transforms them into delicious little bite-size morsels. My son thought they weren’t salty enough, so we sprinkled a touch on top (sorry Mom. I promise I won’t do it again.)

He just came back in here to get some more, saying he had to come eat the smell. I’m going to go pack them up now so I stop walking by and popping them in my mouth! Here’s the Smitten Kitchen recipe with a few notes from me:

6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons (2 ounces or 57 grams) butter (I softened mine in the microwave so it wouldn’t get stuck in my beaters)
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder (or garlic powder)
1/8 to 1/4 teaspoon table salt

Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes. (or if you don’t have a food processor, use your beaters for 5-10 minutes, or until your hand starts to get numb, then use your hands to knead it into a ball)

If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (or parchment lined) cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

 

Posted Thursday, June 16, 2011 in Food & Drink