How to make homemade goldfish

1. Add the cheese, butter, and flour to a food processor and pulse a few times.
2. 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).
3. Shape the cheese dough into a round disk, wrap it in plastic wrap, and refrigerate for 1 hour.
4. Preheat your oven to 350°F (175°C).
5. Roll out the dough on a floured surface to about 1/4 inch thick. Use your goldfish mold to cut out shapes.
6. Place the goldfish shapes on a baking sheet lined with parchment paper. Repeat until all the dough is used.
7. Bake at 350°F for 12-14 minutes, or until slightly golden brown. You’ll start to smell them when they’re almost done!
8. 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!

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Homemade Goldfish

Easy homemade goldfish made with only 4 ingredients!

Course Snack

Cuisine American

Keyword cheese crackers, goldfish, goldfish recipe, homemade goldfish

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Servings 7

Calories 188kcal

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.

Nutrition

Calories: 188kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 157mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 362IU | Calcium: 119mg | Iron: 1mg

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