Homemade Goldfish Crackers #SundayFunday

This week the Sunday Funday writers are sharing recipes for homemade crackers or a recipe that uses crackers in it.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Karen of Karen's Kitchen Stories is hosting this week. Here's our line-up...

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Karen of Karen's Kitchen Stories is hosting this week. She invited us to make candy or share a recipe that uses candy. Here's our line-up...

• Sourdough Discard Crackers from Karen's Kitchen Stories

• Easy Inside Out Chicken Cordon Bleu from A Day in the Life on the Farm

• Homemade Everything Seasoned Crackers from Amy's Cooking Adventures

• Homemade Goldfish Crackers from Culinary Cam (you're here)

• Keto Cheese and Chive Crackers from Cook with Renu

• Parle Cheesling Bhel from Mayuri's Jikoni

• Whole Wheat Crackers from Sneha's Recipe

• Za'atar Chickpeas Crackers from Food Lust People Love

Goldfish Crackers

When my boys were toddlers, I fed them Goldfish Crackers like they were their own food group. I made my own version with shreds of mimolette and a pinch of Cajun Seasoning. These are super fast as you combine everything in the food processor, roll them out, and bake for just a few minutes. They are cheesy, crunchy, and delicious.

Ingredients

• 1 1/2 cups flour (I used a gluten-free flour)

• 1/2 teaspoon Cajun seasoning

• 2 cups shredded cheese (I used a combination of mimolette and cheddar)

• 1/2 cup (1 stick) butter, cubed

• 1 to 2 Tablespoons vodka (or you can use water)

• Also needed: parchment paper, rolling pin, mini cutters (amazon affiliate link)

Procedure

Place flour, spices, cheese, and butter in the bowl of a food processor. Cover and pulse until evenly blended. Add vodka or water until a stiff dough forms. Turn the dough into a bowl and press it into a ball. Wrap tightly in plastic wrap and chill for at least 30 minutes.

While the dough chills, preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone baking mat.

Roll dough to about 1/8" thickness on a lightly floured surface or between two sheets of lightly floured parchment paper.

Cut into desired shapes with a small cookie cutter or cut basic squares approximately 1" in size. Gently transfer shapes to prepared baking sheet using a thin spatula. For larger crackers, use the tip of a chopstick or skewer to make a small hole in center of each cracker. For these tiny ones, I didn't do that.

Bake for 12 to 14 minutes or until the bottoms just begin to brown. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

That's a wrap on my cracker offering. The Sunday Funday group will return next weekend with risotto recipes. Stay tuned!