Ingredients

The following ingredients have 4 Servings
  • 2 cup (10oz/282g) all-purpose flour
  • 1 stick (4oz/115g) cold unsalted butter ((cubed))
  • 2 ⅔ cups (8oz/225g) grated sharp cheddar cheese
  • 3-4 tablespoons water

Instruction

  • In a food processor, pulse the flour, butter, and cheese together until the mixture resembles coarse meal.
  • Pulse in the water, one tablespoon at a time, and only enough so that the dough forms a ball.
  • Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. (Note: don't keep the dough for longer than 36 hours without freezing it or baking it off.)
  • Roll the dough out on a lightly floured surface 1/8-inch thick. Rolling the dough thin will give you crispy crackers.
  • Using a 3 inch Goldfish Cookie Cutters or another cutter cut out as many crackers as you can.
  • Place on a lined cookie sheet and use a toothpick to make an indentation for the eye and the mouth of the fish.
  • Bake at 350°F (180°C) for roughly 15-20 minutes, until golden, and crisp.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also cut out the dough, freeze the raw goldfish and bake them off in small batches when you want them.