I actually did a lot of cooking this week. I made two different types of chili, my own Alfredo sauce and these wonderful little goldfish crackers. It was difficult to chose which to feature! My logic is as follows : The Alfredo was amazing and I can’t wait to share it, however I want to learn how to make my own pasta. When I do, then I will post both as a combined feature. For the two types of chili…well, I was making those until midnight this last Tuesday. During the process I was hot, tired and sore. Needless to say, taking pictures of the process was not a priority and thus it’s a little hard to showcase. Plus while both were wonderful, I want to tweak and add my own touches…they too will be featured in the future. FORGIVE!
I digress. These little cuties completely stand alone though! I first noticed the concept over on Pinterest and followed it through to Miss Anthropist’s Kitchen. Many people have posted this tutorial, and I love her pictures of how to make the cookie cutter. For those who have not seen it, here is what you do…
- 1 cup all-purpose flour
- 4 tablespoons butter, cut into small pieces (If you use sated butter, you can skip adding additional salt)
- 8 ounces grated cheese. (I used cheddar, but feel free to get creative)
- 3/4 teaspoon salt (again skip this if you use salted butter – I did)
- 1/2 teaspoons black pepper
- 1 teaspoon baking powder
- Pulse flour, salt (if needed), pepper and baking powder in a food processor.
- Add butter and cheese, pulsing until it resembles coarse meal.
- Pulse 3 to 4 tablespoons of water, 1 tablespoon at a time until the mixture forms a ball and rides the blade. Remove, form into a ball and wrap in plastic. Note: My food processor is tiny. I mixed mine in two batches. When I combined the two batches it formed into a ball without any needed water.
- Chill for at least 20 minutes, up to 24 hours.
- Preheat over to 350 degrees F. Line baking sheets with parchment paper, spray, or use non-stick trays.
- Roll out the dough to 1/8 inch or thicker if you prefer a larger cracker. Use cookie cutters to cut out as many crackers as desired.
- Optional: Using a toothpick, add “eyes” and “smiles” to your crackers.
- Place on sheets and bake for 13-18 minutes (until golden).
- Cool and enjoy! Many people state the crackers are more crispy a day later. I did not notice a huge difference in my batch.
- Store in an air tight container for up to 1 week.
To make the cookie cutter:
You will need an empty and clean aluminum can, a pair of scissors and some tape. Again I am sorry I do not have better images of my process. If you need please visit any of the following pages for other details and pictures.
Take the can and cut it circumference-wise to get a long, somewhat curved strip. Using the natural curve in the strip, form the head of the fish. Pinch and bench the strip where you want the tail to start. Fold the edges to connect the base of the tail, trimming the extra material. Use a piece of tape to hold the fish together. Also tape the side you will be pressing against for safety. **If you need, trace the shape/outline of your goldfish as reference for when you are folding.
Let me know how they turn out for you! And don’t forget about the Holiday Ornament Exchange. You have through the weekend to claim your spot.