Goldfish for a snack, sure. Goldfish at lunch, yep. Goldfish before 10 am, we’re in quarantine so why not?! With all our goldfish snacking, we ran out of our monthly stash pretty quickly. Since we’re avoiding the grocery store as much as possible Colette and I decided to make our own goldfish crackers. Well actually we made gold-heart crackers. All we had was gluten free flower from Trader Joe’s so tried it out!
They don’t taste exactly like the store bought version but they’re pretty good! Piece of advice, make sure to roll the dough extra thing for crispness (we did not and regretted it). Adults, if you want to add some flavor add in garlic and parm for wine night!
- 2 cup shredded cheddar
- 4 tablespoon butter
- 3/4 cup gluten-free flour mix
- 1/4 teaspoon onion powder
- 1/8 teaspoon table salt (more for topping)
- 2 tablespoons of cold water
Heat oven to 350°F
Combine ingredients in a food processor until it has a mealy consistency.
Add water one at a time until the dough forms into a ball. You may need to do some kneading here!
Wrap in plastic wrap and put in the fridge for about 25 minutes (or over night).
Roll out to a very thin layer (you want them to be extra crisp). And use whatever cookie cutter you have handy to cut out the crackers!
Arrange the fish shapes onto a parchment paper lined baking sheet, and bake for 15-17 minutes.Allow the crackers to cool, then store in an airtight container and enjoy!