Foodie Friday: Cheesy Fish Biscuits, aka Homemade Goldfish Crackers (or "Toddler Crack")

Foodie Friday: Cheesy Fish Biscuits, aka Homemade Goldfish Crackers (or "Toddler Crack")

A few weeks ago was my son’s fourth birthday, and as he asked for an Octonauts cake, I decided to go for a casual “undersea” theme overall. In addition to some surprisingly good “octo-dogs” (bbq cocktail weiners cut so they looked like little octopi) I finally tried my hand at making some homemade goldfish crackers.

Now, ask any parent and they’ll agree, goldfish crackers are like “Toddler Crack.” Every kid loves them. Any time, any place, my boys will devour a bag of them like they’re manna from heaven. It turns out they are also SUPER easy to make at home.

Foodie Friday: Cheesy Fish Biscuits, aka Homemade Goldfish Crackers (or 'Toddler Crack')

This recipe was a lot of fun to do, because Tucker actually got to help me out quite a lot, cutting the shapes and laying them out. With only 5 ingredients I’m sure it would also adapt well to different cheeses, healthy flours or grains, interesting seasonings, and the possibilities for the shapes are endless.

Give them a try!

Cheesy Fish Biscuits, aka Homemade Goldfish Crackers (or “Toddler Crack”)

Ingredients

  • 8 oz Cheddar cheese, shredded (by weight)
  • 4 tbsp butter, cubed
  • 1 cup all purpose flour
  • 3/4 tsp salt
  • 2 tbsp cold water

Instructions

  1. Put cheese, butter, flour and salt into a food processor.
  2. Pulse until mixture resembles a course sand.
  3. Pulse in cold water, one tablespoon at a time.
  4. Remove dough from food processor, and form into a flattened ball.
  5. Wrap dough in plastic and chill in refrigerator for 20 minutes.
  6. Roll out chilled dough. The thinner you roll the dough, the crispier your final cracker will be.
  7. Preheat oven to 350°F.
  8. Cut dough into desired shape(s) with a cookie cutter, pizza wheel, knife, or whatever you have on hand.
  9. Lay shapes on a lined sheet (parchment paper or a Silpat mat would be best) and bake on center rack for about 15 minutes.
  10. Allow to cool, and serve to ravenous children.

3 Comments


  • The 2 tbs didn’t seem like enough, but maybe it was because I was using colby-jack? If they turn out good, this might become a staple-treat in this house. Thanks for the share.

    Reply

    • They’re awesome. Can’t wait to surprise kids. ^_^


    • I imagine that different moisture levels in different cheeses might mean a little bit of adjusting, but not too much. Glad they turned out well for you. 🙂

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