Cheesy fish crackers

By Nickey Miller

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

The dough comes together easily, and you get to play with shapes and designs.

YIELDS

30 Mins

Ingredients

12 ounces (340 g/3 cups) shredded old cheddar cheese
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
1 cup all-purpose flour, more for dusting
1/2 cup whole wheat flour
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
In a food processor, combine all the ingredients and pulse until the cheddar and butter are fully incorporated and a dough forms.
On a lightly floured work surface, roll out the dough to about one-eighth of an inch thickness. Move the dough around and check underneath it frequently to make sure it is not sticking to your work surface, dusting lightly with more flour as needed.
Using a fish-shaped cookie cutter, cut out the crackers and place them on the prepared baking sheets, leaving ample space between them. (Instead of using a cookie cutter, you can use a paring knife to create original shapes for your crackers. If you wish to create a design on your crackers, use a little bit of water between pieces of cracker dough to stick them together. Ensure that the crackers on each baking tray are about the same size for even baking.)
If there is any flour on top of the crackers, brush it off with a pastry brush before baking. Bake the crackers, one sheet at a time, for 14 to 16 minutes, or until they are puffed up and appear dry. Allow the crackers to cool completely on the baking sheets. Enjoy!

TIP: These crackers are best enjoyed on the day they are baked, but they can be stored in an airtight container at room temperature for up to one week. The dough can be made ahead, wrapped tightly. In beeswax or plastic wrap, and stored at room temperature for up to 12 hours or in the refrigerator for up to three days. Warm chilled dough to room temperature for one to two hours before rolling it out.