Easy homemade goldfish crackers made with just four ingredients! Find the full recipe below.
How to make homemade goldfish
- Add the cheese, butter, and flour to a food processor and pulse a few times.
- While the food processor is running, slowly add 2 teaspoons of water and blend until the mixture comes together (about 30 seconds to 1 minute).
- Shape the cheese dough into a round disk, wrap it in plastic wrap, and refrigerate for 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick. Use your goldfish mold to cut out shapes.
- Place the goldfish shapes on a baking sheet lined with parchment paper. Repeat until all the dough is used.
- Bake at 350°F for 12-14 minutes, or until slightly golden brown. You’ll start to smell them when they’re almost done!
- Let the goldfish crackers cool, then store them in an airtight container in the fridge for up to a week. I like to freeze half of the crackers for later.
Freezer friendly goldfish
Once the goldfish have fully cooled, you can store them in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw overnight in the fridge or at room temperature for 10-15 minutes. Then, enjoy!
Homemade Goldfish
Ingredients
- 1 cup shredded chedder cheese
- 4 tbsp butter
- 1 cup flour I use einkorn flour
- 2 tsp water
Instructions
- Add the cheese, butter, and flour to a food processor and pulse a few times.
- While the food processor is running, slowly add 2 teaspoons of water and blend until the mixture comes together (about 30 seconds to 1 minute).
- Shape the cheese dough into a round disk, wrap it in plastic wrap, and refrigerate for 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick. Use your goldfish mold to cut out shapes.
- Place the goldfish shapes on a baking sheet lined with parchment paper. Repeat until all the dough is used.
- Bake at 350°F for 12-14 minutes, or until slightly golden brown. You’ll start to smell them when they’re almost done!
- Let the goldfish crackers cool, then store them in an airtight container in the fridge for up to a week. I like to freeze half of the crackers for later.
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