Cheesy, buttery, and nostalgic, Pepperidge Farm’s got nothing on these Homemade Goldfish snacks!
I don’t think parenting officially begins until you regularly find crushed Goldfish crackers between couch cushions and car seats. While we’re on the subject, why, my fellow parents, are we all programmed to give our kids Goldfish for snacks? No one told me this was a requirement, but it seems written in our parental DNA to do so—right alongside juice boxes, celery sticks, and string cheese. Perhaps it’s some kind of cultural more brought on by snack food companies. Whatever the reason, I’m fine with it, because even I love those cheesy little fishies. But do you know what’s even better? Homemade Goldfish.
My kids have eaten enough of the Pepperidge Farm variety to qualify as Goldfish connoisseurs, and even they prefer this homemade recipe. And who wouldn’t? It’s loaded with cheese.
The recipe calls for fresh cheese, so you’ll get a sharper flavor, and the texture is a bit denser, which I love. But it’s not too dense. The flour does a good job of leveling things out. It’s like a cheddar shortbread, if that makes sense, with a rich saltiness that goes down nicely with a juice box.
Plus, you can use any tiny cookie cutter you want—bonus points if they’re shaped like fish. No worries, though, because stars, hearts, and dinosaurs work, too!
Fresh cheese for the win
If you’re like me, you’re always looking for a recipe shortcut. Shredded cheese is one of those obvious time savers, but it comes with some caveats. The first thing is the flavor—have you ever noticed that pre-shredded cheese has a more muted taste? That has to do with the anti-caking agents (like potato starch or cellulose) they add to prevent the cheese from sticking in the bag. The problem is that these anti-caking agents also keep the cheese from melting and binding with the other ingredients.
For this recipe, you want to use freshly grated cheese. It’ll melt and blend beautifully with the flour and butter, resulting in a smoother dough. Equally important, it simply tastes better! So, skip the pre-shredded stuff. You won’t regret it.
How do I store leftovers?
These Goldfish store best at room temperature in an airtight container. They should stay fresh for up to a week, though the crisp texture will change over time. I like to crisp mine up by reheating them in the oven at 300°F for about 5 minutes. It gives the Goldfish a just-baked flavor.
Serving suggestions
I think it goes without saying, homemade Goldfish go with all the kid-friendly staples like celery sticks with Peanut Butter and a little fresh fruit. Personally, I like to add them to my Grand Cru-Inspired Cheeseboard With Apple-Cranberry Chutney. In fact, they go quite well with this Sweet-And-Savory Fall Cheeseboard. Or top your favorite Chili Recipe with a few Goldfish—and they’re simply made for Broccoli Cheddar Soup.
Homemade Goldfish
Ingredients
- 8 ounces shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 cup unsalted butter cubed
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/4 teaspoon onion powder
- 2 tablespoons cold water
- Flaky sea salt optional, for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, pulse together the cheese, flour, baking powder, butter, salt, garlic powder, paprika, and onion powder until the mixture has a coarse, sandy texture.
- Drizzle in the cold water while pulsing until a dough forms. If it is still too crumbly, add 1 teaspoon more water at a time until the dough comes together. Transfer the dough to a work surface, press into a disc, wrap in plastic, and chill for 20 minutes.
- On a lightly floured surface, roll the dough to 1/4-inch thick. Use a goldfish-shaped cutter to cut out the shapes. Poke a small hole in each with a toothpick to help form the fish’s eye and control puffing.
- Arrange the crackers 1/2-inch apart on the baking sheet. If using, sprinkle a little flaky sea salt over them. Bake at 350°F for 11-14 minutes until they are puffed and golden. Allow to cool completely before storing in an airtight container.
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