Homemade [White]fish Crackers

The main recipe came from: Miss Anthropist’s Kitchen.

I did everything from making my own cookie cutter to rolling out that dough multiple times to get as many fishy crackers as I could. Jake and I completely agree: these are so good, we’re never going back to those orange fish!

 

Ingredients:
1 cup(s) all-purpose flour
4 tablespoon(s) cold unsalted butter, cut into small pieces
8 ounce(s) grated “Insert-your-favorite-cheese-here” [roughly two cups] (We did Monterey-Jack)
3/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1 teaspoon baking powder
+ water (the amount depends on your preference)

Directions:

1. Basically all you need to do is mix together all the ingredients together (the original recipe says to put it in a food processor, but we don’t have one so I just stuck all the ingredients in my mother-in-law’s Kitchenaid—I’m in love!—and it worked great). First mix in the dry ingredients together, and then throw in the butter and cheese.
2. When the mixture looks like a coarse meal, add in—a tablespoon at a time—water until the dough all sticks together. Roll the dough into a ball and refrigerate for at least half an hour—I stuck it in the freezer for 35 minutes, and then for 10 in the fridge.
3. Roll them out and cut out as many little fishies as you can. Bake at 350 (on parchment paper) for 13-18 minutes. If I remember right, we baked ours for 15ish minutes. Just bake them until their golden brown. You can store them for up to a week in a airtight container. They get more crunchy the next day. :) Delish.