Homemade Goldfish Crackers

"Make your own cheddar goldfish crackers"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Bonita Chef photo by Bonita Chef
Ready In:
100 crackers




  • Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
  • Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
  • Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
  • Roll the dough out on a cookie sheet to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.).
  • Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
  • Bake at 350 F until golden and crisp - 15 to 20 minutes.

Questions & Replies

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  1. Lora L.
    What can I use if I don’t have a food processor ?


  1. pandur
    Very nice recipe! I love my cheddar blasted goldfish crackers but I will be eating these instead from now on. I added 1/2 tsp of garlic powder, 1/4 tsp of onion powder
  2. gemini08
    These crackers turned out very nice! I made 2 batches, cut into round coins with a cookie cutter. I also added 1/2 tsp caraway seeds. One batch was rolled out very thin and baked up nice and crispy. The 2nd batch was rolled @ 1/4 inch, the crackers puffed up nicely and where hollow inside, easy to be filled with with your favorite spread. This is a reall winner! Thanks for posting!
  3. ValFosburgh
    Wonderful cheese cracker recipe! I used my Ninja to get the course crumble on the brick of cheese and butter, and it was done in a snap! I didn't have unsalted butter, so I used regular salted butter and reduced the additional salt to 1/4 tsp. I also lightly sprinkled the crackers with sea salt before I baked them. I did have trouble rolling it into 1/8" thickness on my pizza stone so I ended up removing and cooling the edge crackers at 20 minutes, and baking the rest longer - maybe a total of 28 minutes. Those thicker ones were crisp on the bottom and chewy on top, but really good. The edge crackers were very cracker-like in crispness. I think I will try adding different seasonings in the future (garlic, cayenne, etc.) for a change of pace, too. Thanks for the recipe, Hansje54!
  4. dayla
    Very tasty crackers. I rolled them into a log and wrapped them in aluminum foil and refrigerated. I sliced thin slices and baked until quite done. They are very tasty. I will be making this again for sure!!
  5. Eliza Z.
    These were delicious, even though the initial unbaked dough wasn't exciting. Following the suggestion of another reviewer, I added garlic powder (but not onion powder because I didn't have any). I also topped with few grains of coarse sea salt on each cracker. I definitely recommend the pizza cutter route; I tried with a cookie cutter first and it was a slooooow process. I would also recommend rolling out the dough to get it as thin as possible--the thinness is what gives you the crunch. I also found the batches most delicious that I left in longer than I thought I should--some brown is good (at least to my taste buds). Next time I will puncture each one with a toothpick or fork to prevent puffing up.



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