Fishy Fishy.

Here is the recipe for the fish crackers I had. I have also done them as squares, which is a little faster, because there is nothing to cut out, but Thompson seems to have an easier time eating the fishes. The recipe says that poking the eyes help keep the cracker from puffing too much, so that is why I did it, and when I do the squares, I poke a hole in the center. After making these a handful of times though, I am not convinced they puff up enough to need to poke the holes in them. Also, I have done all whole wheat flour before and they are still really good, so I think any mix of flours would work. An example of how to make your own goldfish mold can be found here.

Whole Wheat Cheese Crackers

From smittenkitchen.

6 ounces (about 1 ½ cups coarsely grated) sharp cheddar

4 tablespoons butter

½ cup whole wheat flour

¼ cup all-purpose flour

1/8 teaspoon onion powder

1/8 teaspoon salt

Preheat oven to 350 degrees F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 or 3 minutes.

If the dough is soft, wrap in plastic wrap and chill the dough in the fridge for about 30 minutes.

On a lightly floured surface, roll out dough to about an 1/8 inch thickness. Cut into small squares or cut out goldfish. Transfer to an ungreased cookie sheet, leaving a little space between them. Bake on the middle rack for 12-15 minutes, or until they are barely browned at the edges. Remove from oven and let cool.