Cheddar Goldfish Crackers With Peanut Butter Spread Recipe 455

CHEDDAR HOLLY CRACKERS

Steps:

• Beat butter and Cheddar with an electric mixer on medium speed until combined. Add rosemary, salt, and pepper, and beat to combine. Reduce mixer speed to low and gradually beat in flour, then 1 tablespoon cold water, mixing just until incorporated, 30 seconds (add an additional tablespoon water, 1 teaspoon at a time, if needed).
• Roll the dough between two sheets of parchment to 1/4-inch thickness. Refrigerate until firm, at least 1 hour or up to 3 days.
• Preheat oven to 375°F. Line two baking sheets with parchment paper. Cut out cookies with various-sized small floured holly leaf cookie cutters; transfer to prepared baking sheets, spacing them 1 inch apart.
• Bake until firm and lightly golden around the edges, 8 to 10 minutes. Let cool on baking sheets 1 minute, then transfer to wire racks to cool completely.

HOMEMADE GOLDFISH CRACKERS

Steps:

• 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.

CHEDDAR CRACKERS OR GOLDFISH CRACKERS

Steps:

• Directions: 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. TIP: 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

CHEDDAR GOLDFISH CRACKERS WITH PEANUT BUTTER SPREAD RECIPE - (4.5/5)

Steps:

• 1.Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 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. 2.Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve. 3.Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp - 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread. Calories 64 Total Fat 5g Saturated Fat -- Cholesterol 9mg Sodium 95mg Total Carbohydrate 4g Dietary Fiber -- Sugars -- Protein 3g