Like those other cheese fish crackers, these are delicious. I love that I control the ingredients. I can change up the cheese to suit taste buds, and vary the herbs and spices, and the best part, my kiddos LOVE making these. They consume them like fish food and come back asking for more!
Makes about 3 cups crackers. Snacks are best homemade and these adorable fish are not only fun to make but tasty.
Ingredients:
8 oz sharp cheddar cheese, grated
1/4 c butter
1/4 tsp salt
2-1/2 tsp milk
1 c flour
plastic wrap
How to Make Cheese Fish Crackers with pictures:
Put cheese, butter, salt and flour in a food processor.
Press the button and mix it up until it looks sandy.
Pour the milk through the top of the food processor.
Mix for 2 minutes or until the dough balls up. Gather any crumbs and form them into a big ball.
Flatten the ball on a piece of plastic wrap. Cover with more plastic wrap. Roll it out with a rolling pin. Refrigerate for 10 minutes or up to 3 days.
Preheat the oven to 350 degrees. Roll the chilled dough into 1/4 inch thickness. Cut it with fish-shaped cutters. Use up all the dough or chill and cut another day.
Place the fish on a lined cookie sheet. Bake for 8-12 minutes.
Eat right away.
Makes 3 dozen cheese fish–amount will vary based on the size of the fish-shaped cutter used.
Cheese Fish #Recipe
Like those other cheese fish crackers, these are delicious. I love that I control the ingredients. I can change up the cheese to suit taste buds, vary the herbs and spices and the best part, my kiddos LOVE making these. They consume them like fish food and come back asking for more!
Ingredients
- 8 oz sharp cheddar cheese, grated
- 1/4 c butter
- 1/4 tsp salt
- 2-1/2 tsp milk
- 1 c flour
- plastic wrap
Instructions
- Put cheese, butter, and salt and flour in a food processor.
- Press the button and mix it up until it looks sandy.
- Pour the milk through the top of the food processor.
- Mix for 2-minutes or until the dough balls up. Gather any crumbs and form into a big ball.
- Flatten the ball on a piece of plastic wrap.
- Cover with more plastic wrap. Roll it out with a rolling pin.
- Refrigerate for 10-minutes or up to 3-days.
- Preheat the oven to 350 degrees. Roll the chilled dough into 1/4 inch thickness. Cut it with fish shaped cutters. Use up all the dough or chill and cut another day.
- Place the fish on a lined cookie sheet. Bake for 8-12 minutes.
- Eat right away.
- Makes 3 dozen cheese fish–amount will vary based on size of fish shaped cutter used.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 56Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 77mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.