Homemade goldfish crackers

Brandy O'Neill

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Not a fan of preservatives? These simple crackers taste just like the store bought stuff but are a lot healthier. Made from natural ingredients, they're perfect for your little ones.

Homemade Goldfish Crackers

Looking for a quick and easy cracker recipe? We all know kids love those little fish-shaped cheese crackers but they are filled with non-natural ingredients. These simple crackers only use five ingredients and fun shaped cookie cutters. If you cannot find a miniature fish cutter, don't worry. Stars, hearts, circles and even squares will work. Let your imagination run wild!

Homemade goldfish crackers

Yield 3-5 dozen (depending on cutter size and cracker thickness)


  • 8 ounces sharp cheddar cheese (grated)
  • 4 tablespoons cubed unsalted butter (cold)
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 teaspoon kosher salt
  • 2 tablespoons ice cold water


  1. Using a food processor, add cheese, butter, both flours and salt.
  2. Pulse until it resembles coarse wet sand. Add in 1 tablespoon of water, pulse to combine and add in the last tablespoon of water. Pulse once again to combine.
  3. Lay out a large piece of plastic wrap and dump dough onto the plastic wrap. Combine dough together with your hands, flatten into a disk and wrap in plastic. Let chill in the refrigerator for at least 20 minutes but up to one day.
  4. Once chilled, preheat oven to 350 degrees F and roll out cracker dough to desired thickness. Thinner dough gives you more crackers and a crispier texture, while thicker dough gives you fewer crackers and a puffy/chewy texture.
  5. Cut out desired shapes, add to a parchment or Silpat-lined baking sheet and bake for about 12-15 minutes until browned.
  6. Optional: Sprinkle uncooked shapes with a little kosher salt before baking.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.