Colorful Cheesy Goldfish Crackers
Get ready to dive into the a sea of colorful & cheesy, homemade Goldfish Crackers! They're way easier to make than you might think, and using all-natural colors from Suncore Foods® (Ebony Carrot, Midori Jade Matcha, and Ruby Red Radish Powders) makes them not just fun but also a delicious treat for everyone! Each little fish is bursting with cheesy flavor and the perfect crunch that will have you reminiscing about childhood snack times. These adorable bite-sized wonders are irresistible—trust us, once you start munching, it's hard to stop! Enjoy these delicious cuties any time of day; they make every moment extra special! So grab your and let’s create some snack-time magic together!
Ingredients
Yellow Cheddar Crackers:
2 oz yellow cheddar cheese, finely grated
35g all-purpose flour
¼ tsp kosher salt
¼ tsp sugar
¼ tsp baking powder
⅛ tsp paprika
⅛ tsp onion powder
2 tbsp cold water
9g cold butter, cubed
Red Cheddar Crackers:
2 oz white cheddar cheese, finely grated
35g all-purpose flour
¼ tsp kosher salt
¼ tsp sugar
¼ tsp baking powder
⅛ tsp paprika
⅛ tsp onion powder
½ tsp Suncore Foods® Ruby Red Radish Powder
2 tbsp cold water
9g cold butter, cubed
Green Cheddar Crackers:
2 oz white cheddar cheese, finely grated
35g all-purpose flour
¼ tsp kosher salt
¼ tsp sugar
¼ tsp baking powder
⅛ tsp onion powder
2 tsp Suncore Foods® Midori Jade Matcha Powder
2 tbsp cold water
9g cold butter, cubed
Purple Cheddar Crackers:
2 oz white cheddar cheese, finely grated
35g all-purpose flour
¼ tsp kosher salt
¼ tsp sugar
¼ tsp baking powder
⅛ tsp onion powder
2 tsp Suncore Foods® Ebony Carrot Powder
2 tbsp cold water
9g cold butter, cubed
Directions
1. Note — Each color dough must be made separately. Clean the food processor thoroughly between each batch to preserve the color of each dough.
2. Equipment — food processor, fine cheese grater, measuring spoons, food scale, baking sheet, parchment paper, rolling pin, shaped cracker cutter or knife.
Grate the Cheese — Use a fine grater to shred the cheese for each dough.
4. Add Butter & Water — Add cold cubed butter and water. Pulse until a shaggy dough forms.
5. Knead — Transfer dough to a clean surface and knead gently until smooth. If it’s too crumbly, add water a few drops at a time.
6. Chill — Shape dough into discs about ⅛-inch thick. Wrap and chill for 1 hour.