Pepperidge Farm's 1962 Swiss import inspired these—but the real flavor secret is aging sharp cheddar into a dough, not sprinkling it on top.
Homemade Goldfish Crackers
Dive into the delightful world of homemade goldfish crackers with this easy, four-ingredient recipe! With just a handful of pantry staples like sharp cheddar and buttery dough, you’ll be whipping up these crunchy snacks in no time. Perfect for munching or packing in lunchboxes, these little fish are sure to make snack time a splash!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 tablespoons cold water (30 ml)
🥛Dairy & Eggs(2)
- 4 tablespoons salted cold butter, cubed (56 g)
- 1 (8 oz) block sharp cheddar cheese, shredded (227 g)
🫙Pantry Staples(1)
- 1 cup all-purpose flour (125 g)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 2
In a food processor, combine the shredded cheddar, flour, and butter. Pulse about 30 seconds, until crumbly.
- 3
Add the cold water and pulse again until the dough clumps together.
- 4
Transfer dough to a floured surface or between two sheets of parchment paper. Roll out to about ⅛ inch thick.
- 5
Use a small fish-shaped cutter (or any tiny cutter you like) to cut out shapes. Place them on the prepared baking sheets.
- 6
Bake for 10–15 minutes, until puffed and slightly crisp (do not let them brown).
- 7
Cool on the baking sheet for at least 1 hour to fully crisp up.
- 8
Store in an airtight container and enjoy! You can make a face on the goldfishes before baking them.
💡 Pro Tips
- ✓Grate the cheddar yourself and let it come to room temperature before processing, since pre-shredded cheese is coated with cellulose that prevents proper fat integration into the flour matrix.ingredientroom temp, ~68°F
- ✓Use butter straight from the fridge at 38-40°F so it stays in small solid pieces during pulsing rather than melting into the flour, which creates the characteristic flaky-yet-snappy texture through steam pockets during baking.ingredient38-40°F
- ✓Roll the dough to a precise 1/8 inch and no thicker, since these crackers rely on rapid, even moisture evaporation to achieve a crisp bite; extra thickness traps steam and leaves a doughy center even after the surface looks set.technique⅛ inch
- ✓Pull the crackers at the first sign of puffing and a matte, dry surface rather than waiting for color change, since cheese crackers scorch quickly once the residual moisture drops below 5% due to their high fat and dairy-protein content.timing10-15 minutes, below 5% moisture
- ✓Let the crackers cool undisturbed on the sheet for a full hour instead of transferring them to a rack, because the residual heat continues driving off moisture and the fat re-solidifies as it cools, which is what delivers the final crunch.timing60 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Pepperidge Farm's 1962 Swiss import inspired these—but the real flavor secret is aging sharp cheddar into a dough, not sprinkling it on top.
Homemade Goldfish Crackers
Dive into the delightful world of homemade goldfish crackers with this easy, four-ingredient recipe! With just a handful of pantry staples like sharp cheddar and buttery dough, you’ll be whipping up these crunchy snacks in no time. Perfect for munching or packing in lunchboxes, these little fish are sure to make snack time a splash!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 tablespoons cold water (30 ml)
🥛Dairy & Eggs(2)
- 4 tablespoons salted cold butter, cubed (56 g)
- 1 (8 oz) block sharp cheddar cheese, shredded (227 g)
🫙Pantry Staples(1)
- 1 cup all-purpose flour (125 g)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 2
In a food processor, combine the shredded cheddar, flour, and butter. Pulse about 30 seconds, until crumbly.
- 3
Add the cold water and pulse again until the dough clumps together.
- 4
Transfer dough to a floured surface or between two sheets of parchment paper. Roll out to about ⅛ inch thick.
- 5
Use a small fish-shaped cutter (or any tiny cutter you like) to cut out shapes. Place them on the prepared baking sheets.
- 6
Bake for 10–15 minutes, until puffed and slightly crisp (do not let them brown).
- 7
Cool on the baking sheet for at least 1 hour to fully crisp up.
- 8
Store in an airtight container and enjoy! You can make a face on the goldfishes before baking them.
💡 Pro Tips
- ✓Grate the cheddar yourself and let it come to room temperature before processing, since pre-shredded cheese is coated with cellulose that prevents proper fat integration into the flour matrix.ingredientroom temp, ~68°F
- ✓Use butter straight from the fridge at 38-40°F so it stays in small solid pieces during pulsing rather than melting into the flour, which creates the characteristic flaky-yet-snappy texture through steam pockets during baking.ingredient38-40°F
- ✓Roll the dough to a precise 1/8 inch and no thicker, since these crackers rely on rapid, even moisture evaporation to achieve a crisp bite; extra thickness traps steam and leaves a doughy center even after the surface looks set.technique⅛ inch
- ✓Pull the crackers at the first sign of puffing and a matte, dry surface rather than waiting for color change, since cheese crackers scorch quickly once the residual moisture drops below 5% due to their high fat and dairy-protein content.timing10-15 minutes, below 5% moisture
- ✓Let the crackers cool undisturbed on the sheet for a full hour instead of transferring them to a rack, because the residual heat continues driving off moisture and the fat re-solidifies as it cools, which is what delivers the final crunch.timing60 minutes