Top-ranked recipe named "Cheddar Crackers or Goldfish Crackers"
These crackers were incredible... crispy, buttery, cheese-flavored crackers. Reminiscent of Goldfish Crackers or Cheese-it Crackers.
"These are just as addictive as the name brands for me, but much less salty. I was having trouble rolling them thin, just because rolling is not my forte. (I let them chill overnight, so maybe i should have let them reach room temperature before rolling.) So they were a bit thick going in and coming out, but the flavor is still amazing. I know if I can thin them out some more, I'll get a crispier cracker. Thanks for posting!"
Pulse the flour, salt and pepper, then add butter (cut in small pieces) and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.
Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.
Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.
The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal.
Adapted from Country Living
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Jebb36 6 months agoThe flavor on these is really good. The first time I made them, I used the full amt of pepper, and my 3 yr old said they were too spicy. The 2nd time, I used 1/4 tsp of pepper and the taste was good. I ate most of them shortly after they came out of the oven. The only thing is when I stored them in a ziplock they were soft the next day. Not sure how to keep them crispy.
pineapplebutter 5 years agoThese are just as addictive as the name brands for me, but much less salty. I was having trouble rolling them thin, just because rolling is not my forte. (I let them chill overnight, so maybe i should have let them reach room temperature before rolling.) So they were a bit thick going in and coming out, but the flavor is still amazing. I know if I can thin them out some more, I'll get a crispier cracker. Thanks for posting!
CCheryl 5 years agowow what a great recipe,,,cant wait to make these, CCheryl
ellie36 5 years agoYou can easily substitute whole wheat flour for the white flour. [I posted this recipe.]