I’ve made these crackers a few times now, with a couple different kinds of flour, and I love them! They’re so cheesy and salty and delicious! I think they resemble a Cheese It a bit more than a goldfish cracker, but they’re pretty similar overall. This recipe was adapted from Tasty Kitchen.
What you’ll need:
8 oz. sharp cheddar cheese, shredded (the sharper the better! I used extra sharp)
1/2 stick butter (4 oz.)
1 cup flour (you can use GF or regular, I’ve tried a few combinations and it always works out!)
1/2-1 tsp salt. (I like mine a bit saltier, like most cheese crackers are, so I used 1 tsp)
2 tbsp water
Preheat oven to 350 degrees.
If you’re using block cheese, you’ll need to shred it. My food processor has a nice little shredding attachment, so I used that.
Dump your cheese, butter, flour, and salt into your food processor with a regular blade. Pulse until it becomes crumbly and almost doughy.
Add the water and blend until it comes together as a dough.
Scrape the dough out of the processor and wrap it in saran wrap. Place the dough in the refrigerator for 20 minutes. It works best to flatten the dough so it rolls easily when unwrapped.
Roll your dough to be roughly 1/8 of an inch thick. The thickness will determine the kind of cracker you get. The thinner you roll it, the more crisp the cracker will be. Keep in mind, if you roll it too thin, it will be difficult to move to your baking sheet! I kept mine at about 1/8 of an inch or so. Cut with a small cookie cutter.
Place your crackers on a greased baking sheet. Bake at 350 for 12-15 minutes, or until the desired crispiness (you can always grab one out of the oven and stick it in the freezer for a few seconds so you can test the done-ness)
Beware, these crackers are amazingly addicting.