Goldfish Crackers

In this pond, it’s go big or go home. And these jumbo goldfish deliver.

1 cup flour

3/4 cup (6 ounces) sharp cheddar cheese, grated

1/4 cup finely grated Parmesan cheese

1/4 cup unsalted butter, cut into small cubes

1/2 tsp celery salt

1/2 tsp onion powder

2 1/2 tbsp cold water

Place the flour, cheeses, butter, celery salt and onion powder in a food processor, secure the lid, and pulse until the mixture resembles coarse sand. Next, add the water, and pulse again just to combine. Tip the crumbly dough onto a work surface, form it into a ball, wrap it in plastic wrap and place in the fridge to chill for 1 hour.

When the dough is chilled, preheat your oven to 350˚F, and line a large baking sheet with parchment paper. Next, divide the dough into 2 mounds, and roll out each to 1/4-inch thickness on a floured work surface (it will become easier to roll as it warms). Cut into crackers with a fish-shaped, 2-inch cookie cutter, and space the crackers 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 15 minutes or until golden and crispy. Remove the crackers to a cooling rack, and devour. t8n