Pepperidge Farm Goldfish have been one of my favorites snacks since childhood. My favorite is Parmesan. I also adored jalapeno, but they are no longer making this.
I like both the flavor and the unique texture of the Parmesan crackers. I could wax poetic about the different ways this variety breaks when you bite into them. I have fantasies about doing quality control! Instead, I am perfecting making something similar.
I have made multiple batches using a variety of Parmesan cheeses and varying quantities. This is my current version that has a good balance of flavor and price. Price is important since my first batch of 100 cost $10 – and they were too salty and cheesy.
- Baking sheet
- Parchment paper
- Food processor
- Rolling pin
- Omnigrid. I use this because it is what I have. And yes, I really do measure!
Ingredients (makes about 200)
- 14 oz. Parmesan cheese, shredded. I use Mama Francesca Parmesan, Asiago & Romano and 4c Parmesan cheese
- 8 tablespoons butter, cubed
- 2 cups all purpose flour
- 1.5 teaspoons Kosher salt
- 5 tablespoons cold water
- Pulse cheese, butter, flour, and salt until well combined. Dough will appear like sand.
- With the food processor on, add water one tablespoon at a time. The exact amount needed will vary. The dough will barely be able to stick together.
- “Roll” dough out to 1/4-3/8 inch thinkness. The dough is very crumbly. This is unlike cookie or bread dough! It is dry, dry, dry we are making crackers. Basically, you aren’t rolling this out so much as you are pushing it out and pushing it together.
- Cut out the shapes you like. I prefer the club shape. There are lots of edges and it cooks evenly.
- Repeat until the dough is gone. I only have the patience to make one sheet at a time. The remaining dough I put in a canning jar in the fridge and make a few days later.
- Bake at 350° for 15 minutes, turning once at 7 minutes. They will be browned and crispy.