Enzymes, Annatto, Autolyzed Yeast, Ammonium Bicarbonate………. just a few ingredients found in Goldfish Crackers that I am unfamiliar with. Yes, I could Google them. Yes, they may not be as scary as they sound. But why bother when I can make my own. Fresh, simple ingredients and the best part…….they only last a few days. (don’t get me started on the shelf-life of packaged food)
C2 and I make Cheese Trains at least once every two weeks (these are also baby friendly – C3 approved)
1 cup flour (white or whole wheat)
1/4 cup cold, cubed butter
2 cups of grated cheese (I use old because it tastes sharper….shh don’t tell Mini C)
a pinch of salt
2 tbsp cold water
Pulse everything together in food processor until crumbly (I use magic bullet – much easier to clean) Pulse in water 1 tbsp at a time. Form into a ball (take your rings off and get your hands in there!!) Cover in plastic wrap and chill.
Roll out dough and use whatever mini cookie cutter you wish (Bulk Barn has great mini ones, we either use train or turtle) Bake at 350 until crispy (or looking a bit brown) The thinner you roll it and longer you cook the crispier the cracker. The fatter the dough and a quick cook will result in more of a dense shortbread texture. Ours live in a mason jar on the counter…..but not for long.