Whole Wheat Goldfish Crackers Recipes

WHOLE WHEAT CRACKERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and 1 teaspoon kosher salt in the bowl of an electric stand mixer fitted with the paddle attachment. Mix, adding oil to coat flour and slowly adding water until dough pulls away from the sides of the bowl, 1 to 2 minutes.
• Roll out dough using a pasta machine or a lightly floured rolling pin in small batches until dough is very thin; about 1/16- to 1/8-inch thick.
• Lay dough on an ungreased baking sheet and score using a knife, making sure not to cut all the way through. Use a cookie cutter to make crackers in the shape or size that you prefer.
• Bake in the preheated oven until crackers are just browning on edges and centers are dry, about 15 minutes. Let cool on the pan for 10 minutes before placing in a storage container.

WHOLE WHEAT CHEDDAR CRACKERS

Steps:

• 1. Preheat oven to 400 F.
• 2. Place the first 3 ingredients in a food processor and pulse to combine.3. Add the butter and pulse and until a ball forms.4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.5. Bake for 15-17 minutes.6. Serve.

100% WHOLE GRAIN CHEEZ-ITS / GOLDFISH

Steps:

• Preheat your oven to 350°F / 175°C. Combine all of the ingredients in a food processor, and run until it forms a ball. It should take about two minutes.
• Then you can roll it out (I do it between two Silpats) or refrigerate it for about 30 minutes so that it'll be easier to handle. You can also roll it out on a lightly floured surface. Roll the dough to about an eighth of an inch. I like to sprinkle mine with some table salt, but I like them really salty.
• Cut shapes however you wish, and then with a skewer, prick a small hole in the middle to prevent them from puffing up.
• Spread them out on a piece of parchment paper or on a Silpat, leaving just a little room for them to grow.
• Baking time will depend on the size of your shapes, but my mock Cheez-its took 8 minutes. They should just be turning brown at the edges. My elephants took around 13 minutes.

WHOLE WHEAT GOLDFISH CRACKERS

Steps:

• Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes. If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (though mine were parchment-lined, because they are in despicable shape) cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.