We will hit the road Thursday for our move down to South Texas and we are praying that the moving van is packed by then.
We have come up some great distractions to keep us from getting too bogged down with packing not least of which is the turtle sanctuary we just set up in our bath tub for a Red Eared Slider my husband picked up for me from the middle of the highway (I’ve been wanting a turtle for years, we are going to set him free in a safer spot but are enjoying the additional pet for a couple days before we do, I know so weird, but bringing new animals home is my love language).
Another great distraction from packing is coming up with car trip snacks for the move.
We all know that Pepperidge Farms has mastered this in their Gold Fish Cracker. I don’t know what kind of drugs they put in those little suckers but I know that every kid I have met would live off of them if they could (and lucky for mine she often gets the chance during busy or stressful times, like, well, like right now).
While I have nothing against the official Gold Fish Cracker, I like to cook at home when I can.
I searched for this on a whim assuming that gold fish crackers were an absolute impossibility to make at home. To my surprise I found this recipe right away.
I even went with their idea of making a little fish shaped cookie cutter out of an aluminum can. I thought it would be too sharp but it was manageable. It didn’t hold its shape all that well so if I do them again I may invest in a little cookie cutter.
This recipe makes quite a few gold fish. If I wasn’t moving I would probably try to freeze part of the batch either before baking or half way through baking so I could just pull some out and bake them fresh every few days.
Now a quick word of warning before starting. These don’t have the same intensity of flavor the the real goldfish crackers have. It isn’t an imitation of the Pepperidge Farms version but it is a good replacement.
You will need:
Only five ingredients, most of which you probably have already.
8 oz of sharp cheddar cheese shredded. The sharper the better. It gives a stronger flavor to the cracker.
4 tablespoons of butter cut into cubes
1 cup of flour
3/4 tsp of salt
2 tbs of cold water
1. Pre-heat oven to 350 degrees.
2. Pulse cheese, butter, flour and salt in food processor until it looks like sand.
3. Add water one tablespoon at a time, pulsing in between.
4. Remove dough by dumping it onto a piece of plastic wrap, press it together to make a ball and then wrap and refrigerate for 20 minutes or so.
5. Remove dough, and roll out onto a lightly floured surface. The dough will be a bit crumbly but will be easier to handle as it warms up. Rolling the dough thinner will make a crispier cracker. Thicker will be more of a little cheese biscuit. Aim for a quarter inch thick or thinner.
6. Cut out shapes. Put faces on them too if you want.
7. Bake on a parchment lined cookie sheet for about 15 minutes ( I was out of parchment and made do without it, though they did stick a bit, only one broke when trying to remove them). You will see them puff up and start to brown while baking.
8. Remove and cool.
Enjoy! And happy moving to any of you that happen to be on the road this week with us.