Tuesday, April 26, 2011

::Whole Wheat Goldfish Crackers::

I love snacks. I'd rather have snacks throughout the day than have a big meal three times a day. I never buy the actual Goldfish crackers, besides to make a chex mix type of thing, but, when I saw a recipe for homemade ones I knew I needed to try making them. The day after I made them I had to work and can you imagine, the person who brings desserts to work all the time, when I told them I brought goldfish?! I think you could have heard a pin drop in the room... "You brought what?" After saying that, I then learned that a majority of people I work with don't like Goldfish? Do you? Do your kids? Anyways...
On the news you always hear about obesity, not only in adults, but kids as well. Besides being in the news, you can see it almost anywhere you go. On this blog I guess I don't have the most "healthy" of recipes, but I think the title says it all; "From Scratch." I think making foods from scratch, even if they do call for butter and cream, are healthier than all those processed foods on the shelves that many people buy. It's all in the portions. So, instead of buying some processed snacks for your kids to eat after school or bring to school for a snack...make these goldfish! If they like goldfish...they'll like these! I also encourage you to make snacks, make supper (etc, etc, etc!) with your family. Cooking and baking also gives you time to just chat!
I hope you enjoy this recipe (and didn't take any offense by anything said earlier!) :)

::Whole Wheat Goldfish Crackers::
Recipe from: Smitten Kitchen
Yield: About 100 1 1/4 inch goldfish

6 ounces (1 1/2 cups coarsely grated) sharp cheddar
4 tablespoons butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt

Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (though mine were parchment-lined, because they are in despicable shape) cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

The ingredients!

I just used a store bought cheese...a freshly grated one would probably taste better and not be as "processed."

The butter!

Gotta love some whole wheat flour!

White flour is also used....you can def. tell the difference when looking at the two.

Ooops..upside down...but too late to change!


Put all the ingredients in a food processor.

And pulse until it forms together...like the above picture!

Another shot of the dough.

Flour the surface of your counter.

Whenever I roll something out, I flour the rolling pin.

Roll out very thin. I think the directions say an 1/8 of an inch.

I couldn't find a tiny fish cookie cutter...but I did find a cute little cupcake one! :)

Cut out.

You don't have to leave a whole lot of space between each on your baking sheet.

Close up!

All baked up! A little golden around the edges.

Close up!

Let cool and place in a bag or storage container.


  1. These look great! I wonder how they would turn out with rice flour to make them gluten free?

  2. I have never used rice flour before! If you have substituted it before in place of regular flour, you could try...the only thing i could think of being different is the taste. Especially since the recipe calls for some whole wheat flour. If it works let me know! Thank you for the comment!