Homemade Goldfish Crackers

Flaky and packed with a satisfying cheesy crunch, these homemade Goldfish crackers are the perfect anytime snack! They were always one of my favorites as a kid, and now I can make them any time with the best ingredients. They are easy to whip up and can be stored for up to a month! Make these with einkorn flour or any all-purpose wheat flour.

Course pantry item, Snack

Cuisine American

Keyword Einkorn Goldfish Crackers, Homemade Goldfish Crackers, Homemade Goldfish Crackers Recipe

Prep Time 5

Cook Time 13

Total Time 18

Servings servings

Calories 149kcal

Equipment

1 Goldfish Cracker Cutter

Ingredients

8 ounces sharp cheddar cheese shredded*
4 tablespoons cold butter cut into cubes
1 cup all-purpose flour (we use einkorn flour)
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons cold water
sea salt for topping (optional)

Instructions

Preheat your oven to 350°F and cut a piece of parchment paper to size. Set that aside for now while you make the dough.
In the bowl of a food processor, combine the cheese, butter, flour, salt, garlic powder, and onion powder. Pulse until the mixture looks like coarse sand. Then, drizzle in the water a little at a time while pulsing, just until the dough starts to come together a bit. It will not be a “dough” but it will hold together when pressed.
Take the dough out of the processor and gently press it into a disk. It will still be pretty crumbly, and that’s ok! Wrap it tightly in plastic wrap and pop it into the fridge to chill for at least 20 minutes. If you need to make it ahead of time, you can let it rest in the fridge for up to a day.
When you’re ready to make the crackers, lightly flour your surface and roll the dough out to about ¼ inch thick. Use a goldfish cracker cutter to cut out your dough. Pierce each cracker to make the classic eye, if you want (I don't always!).
Place the cut pieces on the parchment paper, leaving a little space between each one. Sprinkle with sea salt at this point, if desired. Bake for 11 to 13 minutes, or until the crackers are golden and puffed. Let them cool completely on the baking sheet.
Start from step 4 for any remaining dough and keep baking batches until all the dough is gone.
Once they’re fully cooled, store any leftovers in an airtight container at room temperature. They’ll stay fresh for about a month if stored in a cool, dark place.

Notes

* Cheddar Cheese - You can use either white or yellow cheddar, but whatever you use, get a block and shred it yourself. It does add a few minutes to the prep time, but the starch and anti-mold agents that they put on the pre-shredded cheese can be avoided if you shred your own.

Nutrition