8ouncesshredded cheddar cheeseI used a mild cheddar
4tbspbuttercold
1/2tspKosher salt+ additional salt for topping
1/4tsponion powder
2tbspwatercold
Instructions
Line two baking sheets with parchment paper and set them aside. Add the goldfish cutouts onto the parchment paper as you cut them.
Add all the ingredients to a food processor and blend on low for 5 seconds at a time until a dough forms and the ingredients are well combined. Remove the dough from the food processor and press it together to form a ball using your hands.
On a large silpat mat or piece of parchment paper, roll out the dough to 1/8-1/4" thickness. Press the cookie cutter into the dough, then place the goldfish cutouts on your parchment-lined baking sheets. The dough may stick to the goldfish cutters. Use your fingers to gently nudge out the dough without losing the goldfish shape.
Form a new dough ball with the dough scraps, roll out the dough, and cut the goldfish until all the dough has been used up. You'll be able to make 175+ goldfish, depending on the thickness. (See notes below for further tips.)
Spread the goldfish on the two baking sheets so they're not touching, sprinkle with salt, and place the baking sheets in your fridge to cool for at least 30 minutes, longer if possible (1-2 hours). This step is important so the goldfish don't spread when baked.
While the goldfish are chilling, preheat your oven to 350º F. After the goldfish have chilled, bake them, working in batches, for about 10 minutes until they're bubbly but not burned or browned.
Remove the goldfish from the oven and allow them to fully cool on the baking sheet. They will crisp up as they cool.
Store any leftover goldfish in an airtight container or zip-top bag for 3-4 days. I like to refrigerate any leftovers to preserve freshness.
Notes
To make your own gluten-free goldfish crackers, you'll need to purchase a goldfish cookie cutter, which you can find on Amazon for about $12.Cutting the goldfish is a tedious process, so leave yourself plenty of time to get it done.If the dough gets too warm, which happens as you re-roll out the dough scraps, it will stick to your goldfish cutters. If needed, chill the dough for 30 minutes before cutting. It will help you get cleaner cutouts.Don't skip chilling the dough before baking! The goldfish can spread and lose shape if they're warm when cooked.