The other morning, I had a conversation with my youngest, who is in third grade and still takes a snack to school during the day. I had gotten a good deal on a few boxes of Annie’s organic granola bars, so I had been sending those in with him every day. They’re a little on the small side, but they’re not bad.
Mom, all of my friends bring their snacks in baggies! Can’t I have something that goes in a baggie?
Ok kiddo. Mommy will whip up something homemade and snackalicious for your little face. How about some cheese crackers?
After all was said and done (and it’s not really a difficult recipe, at ALL) and I presented a container of cheesy goodness to his highness, I was met with this somewhat confounding response:
Oh. I just meant maybe you could unwrap my granola bar and put it in a baggie for me.
Yeah kid, you’re lucky you’re cute.
Unfortunately I didn’t have any of those signature fish cutters, like what you can find here: Mini Tiny Fish Cookie Cutter but I had some other ones (Wilton 2308-1205 Mini Metal Cookie Cutters, Geometic Crinkle, 6-Piece) which worked just fine. These really do end up being more of a puffy cracker like a popular golden fish we all know, so feel free to roll them a little thicker. It also makes it easier to peel them off your surface and get them onto the baking sheet.
See all of those lovely flaky layers of cheese and happiness? Yeah, you know you want that.
- 1 cup all-purpose flour
- 8 oz. shredded cheddar cheese
- 4 tablespoons butter, chilled and cut into cubes
- 1 teaspoon salt
- 2 tablespoons ice water
- Combine flour, cheese, butter and salt in food processor and pulse until combined.
- Slowly add water while pulsing, until dough resembles pebbles.
- Dump out of food processor bowl and pat into a rough disc, then refrigerate for 30 min-1 hour.
- Roll out and cut into shapes. (Your end yield will depend on your shape size)
- Bake on a parchment lined baking sheet at 350 degrees for approximately 15-20 minutes.
- If you cover these, they get soft, so consume within a day or so.
- This is really adaptable, I happened to use white whole wheat flour and a block of Vermont extra sharp white cheddar in these. It depends on your tastes. If you use whole wheat, you may need a smidge more water to get it to come together.
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