by Heather Schmitt-Gonzalez / Tuesday, April 5, 2011
Whole Wheat Goldfish Crackers ...and a few Sharks (for good measure)
HERE'S WHAT PEOPLE ARE SAYING...
"I think these taste better than the store kind." ...Drama Queen
"Good. They taste like cheesy bread." ...Lyrical Teen
"Awesome." (with the 'ok' sign formed on his hand held high) ...Sweet Thang
Met with strong reviews, these Whole Wheat Goldfish Crackers have earned a place on our pantry shelves. This was one of those recipes that I knew I was making before I even read past the title. Kids love goldfish crackers. At least I think I can generalize and say "kids"...because I've never met one that didn't. I imagine there's a few out there that don't (mingling with the kids who don't like pizza), but for the sake of being right, I'm going with the generalization.
This could be something that I end up making 'til the end of time, because there will always be kiddos needing snacks. I varied from the original recipe in that I added a bit of garlic powder to the dough. I also went with the higher amount of onion powder. While they went over well, I'll probably try them next without that pinch of garlic and with the lesser amount of onion. Plus, you could "un" whole wheat them and use all all-purpose flour, too. I'll probably try that one of these days, too. And now that I have the cute little fish cutter, I'll probably try making fishy graham crackers, too. And I've been wondering how they make the pretzel goldfish. I haven't looked into it yet, but how fun would it be to make mini-pretzel goldfish? Is that even possible? We'll see...
Whole Wheat Goldfish Crackers
slightly adapted from Smitten Kitchen
yield: ~140 (1-1/4") goldfish
6 ounces sharp cheddar, coarsely grated
57 grams cold unsalted butter
62 grams whole wheat flour
31 grams all-purpose flour
1/8-1/4 teaspoon onion powder
pinch garlic powder, optional
1/4 teaspoon fine sea 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. Wrap dough in plastic wrap and chill it in the fridge for at least 30 minutes
Roll the dough out 1/8" thick. I used a slab or marble (unfloured) and my bench scraper to lift the shapes from it after they were cut. You can also lightly flour your work surface and rolling pin first, if you wish.
Form shapes with a mini-fish cutter (dip cutter in flour if it seems to stick). Gently transfer dough to an ungreased cookie sheet (&/or lined with parchment or a silpat) leaving about a ½" between each.
Poke an eye into each fishy (I used a toothpick...poked it in then moved it around a bit) and add a mouth (I used a grapefruit knife as Deb from Smitten Kitchen recommended...although I have to admit some of mine look more like sharks than fish). Bake the crackers on middle rack for ~12-15 minutes, or until they are just slightly browned at the edges.
Remove from the oven and set the cookie sheet on a rack to cool.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.