I have a weakness for Goldfish so when I stumbled upon this recipe I just had to try it. I swear I think i could eat one of the jumbo boxes in one sitting if I let myself do it. When I saw the recipe, I decided I was going to try the healthy route. Instead of white flour, I used whole wheat flour. Instead of butter I used Smart Balance Light Margarine with Flax Seed oil which is only 5o calories per table spoon. Also, in the original recipe it said to use sharp chedder cheese… wellllllll once I made it to the diary aisle in publix my mind started to go in all different directions. So manny different types of cheese to choose from, I could not just choose one. The cheese is where I did not go healthy, except for the sharp chedder cheese. I decided on Cabot Pepper Jack cheese, Fat Free Sharp Chedder Cheese and Cabot Chedder Habanero Cheese. I love putting a little kick into everything so I thought I would try the Pepper Jack and Habanero out. (Pepper Jack is my all time favorite!!) They turned out fabulous! You can make them in any shape or size. I made my own fish cookie cutter out of a sprite can and then i had a small butterfly cookie cutter that I used too! Love the way both of the final products looked! Check out the recipe below and step by step instructions to make your own at home! Great for the holiday season so put around the house for small get-to-gather or to bring out when an unexpected guest drops by!
Goldfish and Butterfly Crackers
8 oz. (grated) of whatever type of cheese you choose!
(I did once batch of Fat Free Sharp Chedder, Cabot Pepper Jack, and Cabot Chedder Habanero)
4 tablespoons of butter
(I used Smart Balance Light Margarine with Flaxseed oil)
2 tablespoons of water
3/4 teaspoons of salt
(add more if you wish)
Preheat the Oven to 350 degrees
first grate the cheese. if you want you can buy already grated cheese but I like getting my hands a little dirty so I went with the block
Add the flour, butter, salt and cheese to the food processor! Pulse
Cheese, Flour, Butter and Salt mixed together.
Once you have completed this step, add one tablespoon of water and mix. Once mixed well, add one more tablespoon.
This is what it looks like once it is all mixed together.
Roll the dough into a ball and place into the refrigerator for 20 minutes! I left one of mine in over night because I did not have time to finish it before bed!
The Pepper Jack and Habanero Cheese Balls!
Once the dough has refrigerated, roll out into a flat sheet. The thinner the dough the crisper the cracker. I made some thick some thin and love them both! just adjust the cooking time.
Place the dough on a baking sheet and put them in the oven for 10-15 minutes. Keep an eye on them because each time i made these the time would change depending on how thick or thin the batch was!
My last batch in the oven!
The Final Product!!
Let cool and them store them in an air tight container so they will last longer!
I absolutely love these and they look just as good as they taste! They are extremely easy and fun.