Tiny cutters work best for replicating the classic cheese fish crackers. You can find them online with a quick search, or make your own from a soda can with a great little tutorial at Miss Anthropist’s Kitchen. The corn and oat flours in this recipe boost the nutrition and give a more complex texture to the crackers.
NotesFor gluten-free Cheesy Fish, replace the all-purpose and whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan fish crackers, replace the cheese with 1 teaspoon nutritional yeast and ½ teaspoon onion powder. Add an additional tablespoon of water. Increase the salt to ½ teaspoon.
80 to 100 crackers
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Mealkid snack, snack
Taste and Texturecheesy, crunchy
- ¼ cup (30 grams) all-purpose flour
- ¼ cup (30 grams) whole-wheat flour
- ¼ cup (30 grams) corn or all-purpose flour
- ¼ cup (30 grams) oat or all-purpose flour
- ¼ teaspoon salt
- 2 ounces grated, loosely packed mild cheddar cheese
- 2 tablespoons Coconut oil or unsalted butter
- 2 to 3 tablespoons hot water, divided
Preheat the Oven to 350°F. Line 2 baking sheets with parchment and set aside.
Combine the all-purpose flour, whole-wheat flour, corn flour, oat flour, and salt in the bowl of a food processor fitted with the dough blade and pulse to combine. Add the cheese and Coconut oil, and pulse to incorporate. Scrape down the sides of the food processor to free any trapped flour. With the food processor running, drizzle in the hot water, a little at a time, just until the mixture begins to pull together. You may not use all of the water.
Turn the dough out onto a lightly floured surface and gather it into a ball. Knead gently once or twice. Roll out the dough until it is slightly less than 1/8 inch thick.
Using a very small fish-shaped cutter, or the cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets. Bake until golden around the edges, about 10 to 12 minutes, and cool before serving.
2012 Lara Ferroni