Cheddar Fish Crackers
From ATK Kids
Notes:
Chilling the fish for 20 minutes after you cut them helps them keep their fish shape.
Ingredients
3/4 C (3 oz) extra sharp cheddar cheese, shredded
1/2 C (2.5 oz) all-purpose flour, plus extra for counter
1 t cornstarch
1/8 t salt
3 T unsalted butter, cut into 3 pieces, chilled
1 T cold water
Instructions
Line rimmed baking sheet.
Add cheddar, flour, cornstarch, and salt to food processor and lock lid into place. Turn on processor and process until mixture is smooth, about 30 seconds. Stop processor and remove lid.
Add chilled butter to food processor, lock lid back into place, and process until mixture looks like wet sand, about 20 seconds. Stop processor and remove lid.
Add water to processor and lock lid back into place. Pulse for 1 second, then release and repeat until dough forms large clumps, about five 1-second pulses.
Transfer dough to lightly floured counter and knead for about 20 seconds.
Use rolling pin to roll dough into rough 10-inch circle, about ⅛ inch thick, rotating dough a quarter turn and re-flouring counter between rolls as needed.
Use fish cracker cutter to cut out fish as close together as you can.Place fish on parchment paper–lined baking sheet (they can be close together, but not touching).
Sprinkle counter with a little more flour. Gather dough scraps together and repeat rolling and cutting dough until only tiny scraps remain (discard scraps).
Place baking sheet in refrigerator for 20 minutes. Preheat oven to 350.
After the crackers are chilled, place in the oven and bake until crackers are puffed and firm, 14 to 16 minutes.
Place baking sheet on cooling rack. Let crackers cool completely on baking sheet, about 15 minutes.
Serve.
Notes:
Chilling the fish for 20 minutes after you cut them helps them keep their fish shape.
Ingredients
3/4 C (3 oz) extra sharp cheddar cheese, shredded
1/2 C (2.5 oz) all-purpose flour, plus extra for counter
1 t cornstarch
1/8 t salt
3 T unsalted butter, cut into 3 pieces, chilled
1 T cold water
Instructions
Line rimmed baking sheet.
Add cheddar, flour, cornstarch, and salt to food processor and lock lid into place. Turn on processor and process until mixture is smooth, about 30 seconds. Stop processor and remove lid.
Add chilled butter to food processor, lock lid back into place, and process until mixture looks like wet sand, about 20 seconds. Stop processor and remove lid.
Add water to processor and lock lid back into place. Pulse for 1 second, then release and repeat until dough forms large clumps, about five 1-second pulses.
Transfer dough to lightly floured counter and knead for about 20 seconds.
Use rolling pin to roll dough into rough 10-inch circle, about ⅛ inch thick, rotating dough a quarter turn and re-flouring counter between rolls as needed.
Use fish cracker cutter to cut out fish as close together as you can.Place fish on parchment paper–lined baking sheet (they can be close together, but not touching).
Sprinkle counter with a little more flour. Gather dough scraps together and repeat rolling and cutting dough until only tiny scraps remain (discard scraps).
Place baking sheet in refrigerator for 20 minutes. Preheat oven to 350.
After the crackers are chilled, place in the oven and bake until crackers are puffed and firm, 14 to 16 minutes.
Place baking sheet on cooling rack. Let crackers cool completely on baking sheet, about 15 minutes.
Serve.
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