Homemade Goldfish Crackers
Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 30-45 minutes Wait Time: 20 minutes Cook Time: 10-12 minutes Yields: approximately 50-60 crackers (depending on size and shape)
1 cup unbleached all-purpose flour
1 tablespoon cornstarch
1 1/2 cups extra sharp cheddar cheese, shredded
2 tablespoons Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
4 tablespoons butter
3 tablespoons water
Sift together flour and cornstarch. Place all ingredients (including flour/cornstarch mixture), except water, in a food processor and pulse until the dough resembles coarse sand. Add in water, 1 tablespoon at a time, until a cohesive dough forms.
Remove dough from food processor, wrap in plastic, and chill in refrigerator for 20 minutes.
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or Silpat liners.
Divide dough into 2 pieces. Refrigerate one piece of dough while you roll out the other piece. Place dough in between two large sheets of wax paper. Roll out dough into a thin piece, no more than 1/8-inch thick. (Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers.) Stamp out cracker shapes with desired cookie cutter of choice. Transfer shapes to prepared baking sheets.
Bake for approximately 10-12 minutes, until crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking sheet then transfer to a wire rack and let cool completely. Crackers will soften when kept in an airtight container and best eaten immediately or within a day or two.