Author Notes: One fish, two fish, kids love these all-natural homemade Goldfish. If we’re being honest, adults love them, too. Am I right? I’ve made these for eight-year-olds and eighty-year-olds, and the response is always the same: More, please! No artificial food coloring, no sugar, no cheese, no artificial anything—just wholesome, delicious fishies. I like to add a dash of black pepper but some kids prefer them without. You can purchase a mini fish cookie cutter online, but frankly, they’re delicious no matter what the shape.
Reprinted from CHLOE FLAVOR. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. —Food52
Makes: about 10 dozen crackers
cup all-purpose flour
tablespoons nutritional yeast flakes
teaspoon sea salt
teaspoons onion powder
teaspoons ground turmeric
teaspoons freshly ground black pepper (optional)
tablespoons vegan margarine
tablespoons very cold tap water
- Preheat the oven to 375F.
- In a food processor, combine the flour, nutritional yeast, salt, onion powder, turmeric, and pepper (if using). Pulse until combined. Add the margarine and pulse about 15 times, until crumbly. Add the water and process until the mixture just comes together to form a dough.
- On a lightly floured work surface, roll out the dough until it is ⅛ inch thick—it will be easier to roll if you work with half the dough at a time. Using a mini fish or other small cookie cutter, cut out the dough and place the shapes on a large baking sheet. If desired, use the tine of a fork or toothpick to carve a face into your fish.
- Bake for 12 to 15 minutes, until golden and very lightly browned. Let cool. Store at room temperature in a tightly sealed container or bag for up to 1 week.
Photo by Julia Gartland