Friday, November 18, 2011

Pseudo Goldfish Crackers (only better - REAL cheese)

4 oz. Sharp Cheddar Cheese, shredded
4 Tbs. Butter
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk
Topping: salt, dried herbs or spices if desired

Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well, really well. Try to get it smooth.

On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness.
Cut into 3/4 inch squares or another small shape that you like.
You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 8-10 minutes.
The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

The use of real cheese, not powdered or processed, makes these even better than the original. You want real cheddar taste? GO FISH !

My daughter's reaction? Simply, OMG!


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  2. Forgot, for the proper thickness I put a wooden ka-bob skewer on each side of the dough as I roll it to get the proper thickness. Use corn starch on roller to prevent sticking and make your final rolls from the outside towards the center of the dough. This will prevent tearing.

  3. I know how much your daughter missed her Goldfish crackers - so glad you found something to make her happy!