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Everything you need to know about eating and cooking with curds
I hadn't thought about the classic Goldfish jingle—you know, "the snack that smiles back... until you bite their heads off!"—in years. Then I opened up Casey Barber's new cookbook Classic Snacks Made from Scratch. She quotes the less violent line, "I love fishes 'cause they're so delicious!" but the mere mention of the song was enough to send me into a YouTube tailspin searching frantically for clips to the commercial.
Alas, my meager search skills were not good enough to give the song another listen. (Can anyone find a video?) Good thing Barber has a bang-up recipe to make the crackers from scratch so I can satisfy the stomach pangs my memory sets off. Barber's Goldfish are just cheese-y enough to satisfy without tasting like grown-up crackers. Furthermore, they bake up crispy and delicate, perfect for snacking by the handful.
Why I picked this recipe: Goldfish are second only to my beloved White Cheddar Cheez-Its, so it would be a shame to skip such an easy recipe for the homemade version.
What worked: The flavor and texture were spot-on. I ate these by the handful.
What didn't: Be sure to keep an eye on the crackers as they bake. Smaller shapes will bake through in more like 10 minutes.
Suggested tweaks: Goldfish shaped cookie cutters are hard to find in stores, and I wasn't willing to shell out the 10 bucks for shipping for a $5 cutter on amazon. Still, these crackers work just fine with any small shape, or can be cut into 1/4- to 1/2-inch squares with a sharp knife. You could also go fancy with these by picking up an aged cheddar like Cabot Clothbound.