Crackers!
Below are the recipes I use for goldfish and cheez-its, graham crackers and cinnamon toast crunch. All of these recipes are made the exact same way - the ingredients get mixed together in a food processor, the dough gets rolled out and cut into shapes, then topped and baked. I’ve included instructions on each recipe for how to make them without a food processor, but if you have one, it will make quick work of all of these!
Meredith O'Neil
Goldfish Crackers
6 ounces (1 1/2 cups) coarsely grated sharp cheddar
4 tablespoons (2 ounces or 57 grams) butter
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour (if you don’t have this, just swap in the same amount of more all purpose flour)
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt
Preheat oven to 350 degrees. Line two baking sheets with parchment paper if you have it.
Combine all ingredients in food processor; run the machine until dough forms (about 2 minutes). If your dough feels soft & warm, refrigerate for 30-60 minutes (or for up to a week) by scraping dough onto plastic wrap and divide in half. Wrap each half in plastic wrap and press into a disk.
When ready to bake, roll dough out on a lightly floured surface with a lightly floured rolling pin. In most recipes, the directions will say something like “roll to 1/8 inch thick.” I could not guess on my best day what 1/8” looks like in thickness of dough. I roll the dough out until it is even and smooth. It varies every time I make these recipes. Don’t sweat it. Once dough is rolled out, cut into 1 inch squares with a pizza cutter (if you want to make real goldfish, go for it!). Place each cracker on prepared baking sheet. If you want to go all the way, use a toothpick to poke an eye in each goldfish and use the side of a spoon to add a smile to each fish! Bake for 10-12 minutes or until lightly puffed and golden.
No food processor method: combine room temperature butter with cheese in mixer or with hand mixer and beat well. Add remaining ingredients and beat to incorporate. The grated cheese won’t meld into the dough as well as with a food processor, but no one has ever been mad about cheesy crackers.
Cheez-Its
1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, optional (will make a spicier cracker!)
1 tablespoon half-and-half, cream, or milk
Preheat oven to 350 degrees. Line two baking sheets with parchment paper if you have it.
Place all ingredients in a food processor, except milk/cream. Process until ingredients are combined, then pour in your choice of dairy. Process until dough forms a ball, about 10 more
seconds.
If your dough feels soft & warm, refrigerate for 30-60 minutes (or for up to a week) by scraping dough onto plastic wrap and divide in half. Wrap each half in plastic wrap and press into a disk.
When ready to bake, roll dough out on a lightly floured surface with a lightly floured rolling pin. In most recipes, the directions will say something like “roll to 1/8 inch thick.” I could not guess on my best day what 1/8” looks like in thickness of dough. I roll the dough out until it is even and smooth. It varies every time I make these recipes. Don’t sweat it. Once dough is rolled out, cut into 1 inch squares with a pizza cutter. Place each cracker on prepared baking sheet. Bake for 10-12 minutes or until lightly puffed and golden.
No food processor method: combine room temperature butter with cheese in mixer or with hand mixer and beat well. Add remaining ingredients and beat to incorporate. The grated cheese won’t meld into the dough as well as with a food processor, but no one has ever been mad about cheesy crackers.
Graham Crackers
2 1/2 cups plus 2 tablespoons (375 grams) all purpose flour (you can substitute up to half of this with whole wheat flour OR graham flour which is made by Bob’s Red Mill and can sometimes be found grocery stores)
1 cup (176 grams) brown sugar (light or dark works)
1 teaspoon (6 grams) baking soda
3/4 teaspoon salt, kosher if you have it (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1/4 cubes (cut each stick into three “strips” and then turn strips and cut into cubes)
1/3 cup (114 grams) honey
5 tablespoons (77 grams) milk
2 tablespoons (27 grams) pure vanilla extract
Topping (optional)
3 tablespoons (43 grams) sugar
1 teaspoon (5 grams) cinnamon
Preheat oven to 350 degrees. Line two baking sheets with parchment paper if you have it. If using the topping ingredients, whisk them together in a small bowl and set aside. In a separate bowl, whisk together honey, milk, and vanilla.
Place flour, brown sugar, baking soda, and salt in food processor; run for 30 seconds to combine ingredients together. Sprinkle butter cubes over ingredients and process on and off for a few seconds 10 times to cut butter into dry ingredients. Pour in honey mixture and process 10 seconds until dough forms a ball. Dough will be soft; it has to be refrigerated before you can roll it out. Divide it between two sheets of plastic wrap, flatten into a disk and wrap well. Refrigerate for 2 hours - or up to a week.
When ready to bake, roll dough out on a lightly floured surface with a lightly floured rolling pin. In most recipes, the directions will say something like “roll to 1/8 inch thick.” I could not guess on my best day what 1/8” looks like in thickness of dough. I roll the dough out until it is even and smooth. It varies every time I make these recipes. Don’t sweat it. Once dough is rolled out, cut into graham crackers with a pizza cutter - it’s up to you what size and shape you want! You can cut it out with cookie cutters if you want or cut into long rectangles like traditional graham crackers. Place on prepared baking sheets and sprinkle with topping if using. Put baking sheets in fridge for 30 minutes before baking (if your baking sheets fit in the freezer, toss them in there for just 15 minutes. Bake for 10-15 minutes for soft graham crackers or 15-20 minutes for crisper crackers. Baking times will also vary based on how large or small you decided to cut your graham crackers.
No food processor method: Mix dry ingredients in mixer until well combined. Add butter cubes and mix just until they disappear into the flour/sugar mixture. Pour in honey mixture and mix on low just until dough comes together. Finish combining dough by hand with a large rubber spatula.
Cinnamon Toast Crunch
1 tablespoon cinnamon
1/2 cup sugar
1/4 teaspoon salt, any kind
Mix together in a bowl and set aside.
1/2 teaspoon cinnamon
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour (if you don’t have this, just use another 1 1/4 cup all purpose flour)
1 teaspoon salt (kosher if you have it)
2 sticks (1 cup) cold butter, cut into 1/4 inch pieces (cut each stick into three “strips” and then turn and cut into cubes)
1/2 cold water (measure the water first and put in fridge while you assemble the rest of the ingredients)
2 teaspoons vanilla
4 tablespoons butter, melted
Preheat oven to 350 degrees. Line two baking sheets with parchment paper if you have it.
Combine flour, 1/2 teaspoon cinnamon, and salt in food processor for 30 seconds to combine ingredients. Sprinkle butter cubes over dry ingredients and turn food processor on and off to cut butter into dry ingredients. Add vanilla and cold water slowly while machine is running and process until dough comes together and forms a ball.
Divide dough onto two pieces of plastic wrap, press into a disk, and refrigerate for 30 minutes (or up to a week).
When ready to bake, roll dough out on a lightly floured surface with a lightly floured rolling pin. In most recipes, the directions will say something like “roll to 1/8 inch thick.” I could not guess on my best day what 1/8” looks like in thickness of dough. I roll the dough out until it is even and smooth. It varies every time I make these recipes. Don’t sweat it. Once dough is rolled out,
brush with melted butter. Sprinkle cinnamon/sugar mixture over butter and spread evenly over dough. Using pizza cutter, cut into 1 inch squares and transfer to prepared baking sheets. Bake 10-12 minutes or until golden brown. Enjoy by the handful or in a bowl with milk!
No food processor: Whisk flour, cinnamon, and salt in large bowl. Add butter cubes and toss to coat in flour mixture. Rub butter into dry ingredients until there are sizes no larger than a pea. Drizzle in cold water and vanilla and toss with a large rubber spatula to combine. Bring dough together by kneading very lightly with spatula.