Sourdough Goldfish Crackers (Sourdough Cheddar Crackers)

Sourdough Goldfish Crackers (Sourdough Cheddar Crackers)

from pantrymama.com
155 min
200 servings

Prepare to be captivated by these flaky, cheese-infused sourdough goldfish crackers. Their irresistible flavor is bound to leave you yearning for more, prompting you to consider a double batch if you intend to share with the little ones!

Ingredients

  • 100 g Sourdough Starter ((or sourdough discard))
  • 100 g All Purpose Flour
  • 5 g Salt
  • 60 g Butter ((softened at room temperature))
  • 225 g Cheddar Cheese ((cubed))

Directions

  1. 1

    Add all of the ingredients to the bowl of a food processor and blitz until it forms a dough. You can add a splash of iced water if it's not forming a dough, but it should be wet enough without the water due to the sourdough starter.

  2. 2

    Tip the dough out onto the counter and bring together into a disc. Flatten it out on some parchment paper and wrap it up and place in the fridge for at least 2 hours (you can leave it there for up to 48 hours if you like).This dough shouldn't be sticky, it should hold together without sticking to your hands.

  3. 3

    When you're ready to bake the sourdough goldfish crackers, preheat your oven to 180C (350F) and grab a large cookie sheet lined with parchment paper.

  4. 4

    Take the cracker dough out of the fridge and allow it to sit for around 20 minutes. Roll the dough out to around 1/8" thick (I don't use any flour as the dough isn't sticky, but if you want to dust your counter tops you certainly can).

  5. 5

    Take a small cookie cutter (you can use this goldfish cutter or just use what you have). Cut out as many crackers as can from the dough and place them on the lined baking sheet.Repeat this process until you have no dough left.A little tip - I found this easiest to do with a small round cookie cutter. The heart cutter that I tested was time consuming as I had to use a skewer to get the dough out of the heart for each cracker whereas I could just use my finger for the round cutter).

  6. 6

    Bake the sourdough goldfish crackers for 12 minutes or until golden brown and just crisp. Sprinkle with flaky sea salt when you remove them from the oven.