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Whole Wheat Cheddar Crackers

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While I'm super easy-going about Kenya and Chloe having cake at birthday parties or ordering things like french fries every now and then when we're out to eat, I can't help but cringe when they are offered goldfish as a snack on play dates or at camp. Of course there are many things that would be considered far worse for them than these little yellow bite-sized snacks, but goldfish kind of get under my skin. Goldfish are one of those "easy" foods that most people keep in the pantry for their kids. And why not? They're delicious. But they are also high in sodium, low in fiber and feature some unneeded empty ingredients like sugar. For what is such a simple food, making your own homemade version is so much better, especially when you use whole wheat flour, which ups the fiber content and is far more nutritious than refined.

I know what you might be thinking: "it takes longer to make goldfish than it does for me to buy them". Well, you'd not only be surprised by how quick and easy these cheddar crackers are to make but also how much money you'll save making your own. And the best part is that you can use cookie cutters to pop out these crackers in whatever shapes you think your kids will love. More special than goldfish? What more could you hope for at snack time!

Whole Wheat Cheddar Crackers  (makes a lot depending on the size cookie cutter you use)

  • Prep Time: 5 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
While I'm super easy-going about Kenya and Chloe having cake at birthday parties or ordering things like french fries every now and then when we're out to eat, I can't help but cringe when they are offered goldfish as a snack on play dates or at camp....

Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. 1. Preheat oven to 400 F.
  2. 2. Place the first 3 ingredients in a food processor and pulse to combine.
  3. 3. Add the butter and pulse and until a ball forms.
  4. 4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. 5. Bake for 15-17 minutes.
  6. 6. Serve.
Whole Wheat Cheddar Crackers

Nutrition Information

Related Recipes

Comments






  1. Jess

    September 20, 2014 at 10:48 am

    You mention that making these vs. buying saves money and doesn’t take as much time as some people think. Another great point and probably the most important, is that Goldfish are full of ingredients that aren’t natural or food-based but are altered and can have really negative effects on our children’s brain. Some of the ingredients are actually designed to keep you wanting to eat them instead of feeling satisfied. Also, you can control how much sodium is going in since Goldfish have already a high amount. If you go the extra mile and give our children cleaner foods that what is on the shelves, go for it!

  2. MC

    September 5, 2014 at 8:22 am

    Great recipe

  3. Jessica

    July 28, 2014 at 10:03 am

    Took an 8-oz block of cheddar and grated it by hand on the smallest grate (arm workout!!). It turned out to be about 3 cups. I added 1 1/2 cups of whole wheat flour to compensate. Put in onion and garlic powder and paprika. Added 8 Tbsp of chilled butter instead of 6. Should have put in 9 though. Combined by hand since I have no processer (more of a workout!!) and tried to roll it real thin. No luck. Kept it thick (about 1/4 in.) and cut into med. squares with a knife. Baked for 12ish min and they came out perrrrrrrfect! I felt super awesome smelling these wholesome and delish crackers on my 18-month old’s breath! Will be making these again, but will switch my work arm to get an even muscle tone. ;)

  4. Sats

    July 9, 2014 at 10:31 pm

    The crackers are yum but there is a bitter after taste. Why would that be? I tried it with white whole wheat flour. Thanks

  5. Melanie

    June 22, 2014 at 5:56 pm

    This is my second time making these so I wanted to chime in against the critics…both times these crackers have turned out delicious! I follow the recipe as is with the exception of using Whole Wheat Pastry flour and since I don’t have a salt-free seasoning on hand I just sprinkled in some all-purpse herb seasoning and some paprika. The bake time was spot on for me, so I’m wondering if those who had problems with burning maybe rolled out their crackers a lot thinner? Also, it does take longer than you expect to come together in the food processor, but it definitely does! And here is a trick that I love…if your kids don’t mind (mine doesn’t…he is just happy to get a cheese cracker!), skip cookie cutters and just use a pizza roller to cut out squares. So quick! Thanks, Catherine, for this great recipe.

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  7. Suzanne

    February 19, 2014 at 11:28 am

    I love the idea of these….unfortunately the recipe needs some work….there’s no way it ever would have formed a ball without water–much like a pie crust, unless the butter should have been soft to begin with, which wasn’t mentioned in the recipe. Then, the baking time is WAY off and I burnt the first batch which took me a long time to cut out with little animal cookie cutters. Ultimately, they needed closer to 7 minutes to get the desired color, but then they were chewy. We’ll see how my daughter receives them (I’m trying to replace Elmo crackers)….have had great results with all other weelicious recipes so I’m a bit surprised at this one.

    • Jess

      September 20, 2014 at 12:47 pm

      Yeah, I had the same problem both times I tried it. I had to add about one more tablespoon of butter and let it soften a bit. Otherwise it was very, very crumbly.

  8. Jenn

    February 18, 2014 at 11:33 am

    These are ok, but definitely NOT goldfish. I’d rather buy real goldfish every once in a while than go through the trouble of making these again. One of my kids won’t even try them because of the way they smell.

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  13. Christy

    December 30, 2013 at 2:29 pm

    I didn’t have Spike so I used Mrs. Dash Table Blend instead. They came out rather bitter and my kids won’t eat them. :-(

  14. alamberti

    December 7, 2013 at 11:03 pm

    These are delicious! I couldn’t get the ball to form in the food processor (maybe due to using shredded cheese?) but just mashed the powdery mix together with my hands and then rolled that out. It worked. I used fairly large cookie cutters because that is all I had, but will get some smaller ones so that next time I can get more crackers per batch. Really good! Thanks.

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  16. Dolly

    November 13, 2013 at 10:29 pm

    Is it healthy to have so much butter?

  17. Dolly

    November 13, 2013 at 10:28 pm

    Is it ok to have so much butter?

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  20. Caroline

    September 12, 2013 at 4:01 pm

    Hi can I us half wheat and half white flour?

    • catherine

      September 12, 2013 at 6:02 pm

      You can, but the texture will come out different!

  21. Christina

    September 11, 2013 at 2:45 pm

    Do you think this dough would work in a cookie press? We just made your honey wheat thins and my son loves them in your red pepper hummus an white bean basil hummus!

    • catherine

      September 11, 2013 at 5:37 pm

      Hmm I’m not sure. I know cookie press dough is supposed to be sort of sticky, and this is not. Let me know if you try it, though!

  22. Lauren

    September 6, 2013 at 11:14 am

    We’ve made these crakers twice now, and we love em! Our smallest cookie cutter is a mini gingerbread man, so in our house we have “little cheese guys.”

    As I was cleaning up last night’s batch, I snacked on a piece of brocolli left from our dinner, and it got me to thinking…any way to sneak veggies into these? Would it work to incorporate super finely chopped/processed brocolli? I’m guessing it would be best to use finely chopped raw, but I’m not sure. Have you tried anything like this?

    • Whitney

      March 1, 2014 at 12:36 pm

      Hi Lauren,
      Did you try this? I want to add spinach or maybe shredded and food-processed carrots. I’m wondering if it would make the crackers fall apart with too much moisture.

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  25. claravangelderen

    July 22, 2013 at 4:11 pm

    Dear Catherine, I will write my review here just because it is the recipe I’m working on right now, but I have been using lots of them and hae never been disappointed! I love the creativity, and all the thought you put into each recipe. And the fact that I am confident I am giving healthy food to my family. Thanks for sharing is with us..

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  27. Amber Schmidt

    July 3, 2013 at 10:54 pm

    How long will these stay fresh? I’d like to send some to my hubby who is deployed but they’ll take a week to get there.

    • catherine

      July 5, 2013 at 10:41 am

      A week should be okay!

  28. julie.s.friedman

    July 3, 2013 at 9:12 pm

    Just made these and they are so delicious!!

  29. Jana

    July 3, 2013 at 4:48 pm

    I have made these several times now and never been dissappointed! I dont have a food processor so I just mix by hand. It does take some elbow grease but these are worth it!

  30. Lyn

    July 2, 2013 at 12:22 pm

    Do you have to refridgerate the crackers after baking? Also how long have you found their “shelf life” to be?

    • catherine

      July 2, 2013 at 1:16 pm

      I keep them on the counter for about 1 week!

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  32. Jess C

    June 24, 2013 at 6:46 pm

    Just made these! So yummy!! I used half an avocado instead of the butter to cut down on fat! Worked a treat!

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  34. Josey

    June 18, 2013 at 1:22 am

    Would a Baby Bullet work to mix up the ingredients? I don’t have a food processor and probably wont be getting one in the near future, but I am really excited to try this recipe!

    • catherine

      June 18, 2013 at 2:10 pm

      I don’t think so. :\ The cheese would probably get stuck below the blades. If you can get your cheese grated finely enough you can mix these by hand or with an electric mixer. I’ve heard of other people doing that!

      • Josey

        June 18, 2013 at 5:19 pm

        I decided to go ahead and try it by hand and they turned out GREAT! Thanks for the awesome recipe. :)

  35. Lynne Anderson

    June 15, 2013 at 2:20 pm

    1. Should I use the dough attachment or multi-purpose?
    2. Will all dough be incorporated into ball or will some stay crumbled in bottom of processor bowl?

    • catherine

      June 17, 2013 at 10:42 am

      I use the multipurpose blade. All the dough will incorporate into a ball!

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  38. Alicia Klumpes

    April 24, 2013 at 9:43 pm

    Delicious biscuits! I’m sure my 15 month old will love them.

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  40. Ashley

    March 7, 2013 at 2:14 pm

    Just made these crackers this morning and they are oh so delicious!! Followed the recipe, except added about 3 tbsp of seasonings. Cut out with a pizza cutter and it was super fast. Kids and hubby devoured about 1/2 the batch already. Made sure to grate my own cheese and kept dough in fridge in between baking (to keep butter chilled) as per some of the other comments. Thank you for the great recipe! Have a feeling this will become a staple food in my pantry!

  41. rebecca

    March 4, 2013 at 7:36 pm

    And I’ll be going out and getting a food processor asap. Thanks for the recipe!

  42. Mom to O

    February 26, 2013 at 9:18 pm

    Oh and I minced up a few leaves of kale into teeny tiny pieces and just added crushed rosemary, sooo good!

  43. Mom to O

    February 26, 2013 at 9:16 pm

    Thank you Catherine, you really rock! We made a few other recipes but I came looking for cheddar crackers because the store-bought ones are all too salty to give my kid. These were amazing! I personally have not ever liked cheddar crackers but these were delicious and I cannot stop eating them (and my kid highly approves)!

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  45. Ashley

    February 3, 2013 at 2:07 pm

    I made these yesterday and my toddler (and myself AND my husband) loved them! Such an easy recipe and DELICIOUS! I posted it over on my blog with a link back to yours. What a wonderful snack! Thank you :)

  46. Dottie

    January 23, 2013 at 10:54 am

    could I use a kitchen aide mixer with bread attachment instead of a food processor?

  47. kelli

    January 15, 2013 at 2:26 pm

    These crackers are amazing!! I didn’t need 15 minutes though, i burnt my first batch and lowered it to 10min, and then lowered it again to 8 min. that is the perfect time for my oven :) DELICIOUS!! Can you freeze this batter like your chocolate graham cracker batter?

    • catherine

      January 15, 2013 at 3:10 pm

      I freeze these after baking and then just let them thaw at room temperature!

  48. Mary-Elizabeth Robinson

    January 10, 2013 at 7:22 pm

    This recipe is so awesome! It was so easy to do! I did do it with pre-grated cheddar (Whole Foods brand), and it worked beautifully! Thank you!

  49. Tanya

    January 4, 2013 at 5:39 pm

    One more note, I wasn’t sure about spreading during baking..they did spread just a tiny bit so leave about half inch between when baking!

  50. Tanya

    January 4, 2013 at 5:36 pm

    I just came across your website last night & love it! Today I made these crackers for my 9 month baby girl. They are a hit & I love that there are no hidden, scary ingredients. I used a block of Wisconsin Medium Cheddar (7.5 oz) shredded in processor and added other ingredients (used salted butter since that’s what I had on hand). I had to pulse it for a while, maybe literally 3-4 minutes but it came together perfectly. For the seasoning blend I used some spices I had on hand: garlic powder, minced dried onion, paprika, oregano and lemon pepper. To make rolling it out easier I plopped the dough on a piece of parchment paper (wax paper would work too) flattened it a bit by hand, topped with more paper & rolled it out. Worked great! I placed shapes on silicone baking mat and baked for 10 minutes at 400. Some were well done (the thinner ones) but most were just right. This came together pretty quickly but making the cut out shapes is a bit of a pain. Using pizza cutter to cut squares for second half went way faster! And they are just as tasty!! I am excited to try this with different kinds of cheese & spice mixes. These are crackers I am comfortable giving to my little one. Thank you & can’t wait to try more of your recipes!!

    • Misty

      February 17, 2013 at 8:54 am

      Thanks for adding which spices you used, I was clueless on what to try :)

  51. DM

    December 16, 2012 at 2:38 pm

    I just tried these and they are eager greasy.. Is there a way to cut back in the fat, or did I perhaps do something wrong??

  52. Maurine

    November 7, 2012 at 4:01 pm

    Made these with mini fall cookie cutters for snack for my son’s preschool since they have no sugar in them, and with some grapes and milk they were a huge hit! They are SUPER addictive, I think I ate almost half the recipe myself! Next time I will double or triple that recipe!

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  54. Barbara Geary

    October 21, 2012 at 9:28 pm

    what is the shelf life?
    Thanks

    • catherine

      October 22, 2012 at 11:29 am

      I generally keep them out on the counter for 3 days and then (if there is any!) refrigerate leftovers for another 3-4 days.

  55. Elle

    September 28, 2012 at 11:54 am

    Is there any harm in using salted butter? I don’t have any unsalted on hand, and really want to make these right now lol … will they taste too salty?

    • catherine

      September 28, 2012 at 12:44 pm

      I find that salted butter is usually too salty in baked goods, but since there isn’t any other salt in these maybe it would be okay!

      • Elle

        September 28, 2012 at 3:00 pm

        They turned out delicious! …not too salty at all. My 16 month old son LOVES them, and I can’t stop eating them! :)

        • catherine

          September 28, 2012 at 3:15 pm

          Score!

  56. tedntric

    September 22, 2012 at 10:47 pm

    I made these with King Arthur gluten free flour. I added 1/4 tsp xanthum gum just to be sure I could roll it out and they wouldn’t crumble. I also used shredded cheese and it was fine. My dough was a bit wet at first so I just sprinkled flour on it, worked it, until it stopped sticking. I worked it with my hands a bit first too. On the shiny silver cookie sheets, they baked for 14 min and on my dark sheet, they were done after about 8 min. They are so delicious! My kids lament not being able to eat the goldfish the other kids have due to gluten intolerance, but this will solve the problem!

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  58. mamasrocks4jesus

    September 6, 2012 at 8:36 am

    Would a magic bullet work ok? I don’t have a food processor.

    • catherine

      September 6, 2012 at 11:58 am

      It might if you do it in small batches, but like a blender I think the cheese would just get stuck under the blades.

      • mamasrocks4jesus

        September 13, 2012 at 10:03 pm

        Thanks Catherine! :)

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  60. Ruth

    August 13, 2012 at 7:54 am

    These were so easy and delicious! After reading comments, I grated a block of sharp cheddar and had no problems with the recipe. It takes a little while in the food processor, but then it suddenly comes together in a ball, and was easy to roll out (I just cut 1-inch squares).

  61. Concetta

    August 12, 2012 at 5:33 pm

    I was so excited to make these today. I used a pizza cuttter and sliced them into squares. The only problem was my dough was dry, and it crumbled. I referred back to the recipe and I followed every step. Hhmm, any suggestions? Really want to make this recipe work.

    • Verle

      February 5, 2014 at 4:29 am

      I feel sasetfiid after reading that one.

    • catherine

      August 13, 2012 at 7:46 am

      If it is too dry you can add cold water 1 tablespoon at a time until you get the dough to a consistency that holds together! :)

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  62. catherine

    May 7, 2012 at 1:48 pm

    Try taking it out and kneading it with your hands! It should come together very easily!

  63. Meg

    May 7, 2012 at 1:34 pm

    I am in the process of making these. I used block cheese that I shredded & Emeril’s salt free bayou blast seasoning. It’s not working. I am pulsing and pulsing and pulsing but it’s not forming a ball at all. ??? It looks like it needs liquid.

    • martinac57

      June 15, 2013 at 8:15 pm

      the same thing happened at first to me, but then instead of pushing the pulse button I just processed it for about a minute and it came together quickly….

  64. chrissyjoy

    May 6, 2012 at 12:49 pm

    I just made these.. I think the key here (reading reviews about greasy crackers) is using a block of cheese, instead of using store bought, pre shredded / grated cheese as these contain added oils. also, I used my daughters plastic shapes from her shape sorter instead of buying small cookie cutters. :) perfect. thanks for a new recipe :)))

    • Amber

      July 14, 2012 at 2:29 am

      Thanks for the tip, I’ll try that next time. What type of cheddar did you use, sharp or medium?

  65. Tonia

    March 16, 2012 at 12:58 pm

    these have the be the best thing I have ever made on your site lol kids are loving them.
    sooooooo easy.

  66. Jann

    March 11, 2012 at 11:09 am

    I just made these this morning and my first batch burned badly. I made small circle crackers and after 15 minutes, they were burned to a crisp! I probably should have checked on them, but the next batch I cut down to about 10 minutes and they came out perfectly. I wish I hadn’t had to throw out so many because these were very good.

  67. Heidi

    March 8, 2012 at 6:09 pm

    Oh and what should you put the dough in you want to freeze? Ziplock bag??

  68. Heidi

    March 8, 2012 at 5:13 pm

    Do you bake them on the parchment paper or transfer them onto a cookie sheet and then bake?

  69. Skymommy

    March 8, 2012 at 12:59 am

    Could I use spelt flour?

    • catherine

      March 8, 2012 at 1:48 pm

      Yes! Let me know how that comes out!

  70. Kim

    February 26, 2012 at 9:15 pm

    I made these for the first time this afternoon. What an amazingly easy & delicious recipe! I love that I can give my boys homemade crackers, knowing every ingredient in them. I used Mrs. Dash’s garlic & herb salt-free blend and extra-old cheddar. It’s going to be hard not to munch away at these myself! Thank you for this great recipe :)

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  72. Lindsay

    February 9, 2012 at 3:15 pm

    have you read this? i am so upset that they don’t list that the crackers have msg in them. what is next?

    • catherine

      February 9, 2012 at 4:26 pm

      I use the salt-free Spike seasoning which does not contain MSG! The original Spike does have trace amounts of the chemical within MSG that causes allergic reactions from the Hydrolyzed Soy Protein, but the salt-free version does not contain this ingredient.

  73. Laura

    February 5, 2012 at 9:07 am

    Thanks so much!

  74. Laura

    February 3, 2012 at 1:51 pm

    These look great!! So, set out to make them and noticed a recall notice on the Spike seasoning site.. Can you recommend a substitute?

    • catherine

      February 3, 2012 at 2:19 pm

      There are many more ingredients on the Spike label, but I figured these would be the easiest to find.

    • catherine

      February 3, 2012 at 2:13 pm

      Oh thank you for the information! You can use any spice blend you like. Spike has such a huge mixture of flavors that it adds so much flavor. I would try recreating spike: Garlic powder, onion powder, nutritional yeast, mustard powder, coriander, oregano, thyme, cumin, ginger, paprika, black pepper, cloves, cinnamon.

      1 Tbsp of the first 3 ingredients, 1/2 Tbsp of the next 6, 1/2 Tsp of the final 4. Mix it together and taste it to see if you like to combination or if you want more of a certain flavor.

      • Heather

        September 9, 2013 at 11:15 am

        Thank you for posting ingredients for spike. I don’t have any and my toddler is so excited to make these. We just got your lunch cookbook and we have been having fun looking through it to decide what to make!

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  76. Libby B

    January 26, 2012 at 8:56 pm

    Made these with my 2 yr old son tonight (he loved it!), halved the recipe, but forgot to halve the butter! Needless to say, I’ve got some reeaaally decadent cheese nibblies for tomorrow’s snack!

    (PS> I also subbed 2tbsp of cream cheese for 2tbsp of the butter, so hopefully that helped a bit. Also used Indian Masala spice mix for the herbs. Tasty!)

  77. amy

    January 22, 2012 at 1:41 pm

    Easy and super yummy-I used Mrs. Dash chipotle seasoning to give a nice little kick! I just used a pizza wheel to zip out little squares of dough–These are definitely replacing the goldfish in my lunch box!

  78. Theresa

    January 19, 2012 at 10:50 pm

    Made these yesterday with my 3 1/2 year old. LOVE these. Very cheesy. Have small cookie cutters that we used and my pastry roller for some small squares. The comment from my husband when I said don’t eat all of them was then make more. I can say that everyone in our house loves these! I will be making these more often and we decided these will be what we share when we take snack to his preschool next time we are up. Thank you for wonderful recipes!!!

  79. Nicole

    January 17, 2012 at 4:30 pm

    These look fun! I don’t have a food processor. Can I use a blender for the first three ingredients and then transfer to my kitchenaid stand mixer?

    • paperandthepea

      January 18, 2012 at 11:26 am

      I must confess I broke my blender trying to make carrot crackers in it. oops. Now I just do it by hand. I must try this recipe by hand! :D

    • catherine

      January 17, 2012 at 6:59 pm

      I do not recommend using a blender because the cheese will get stuck under the blades and jam your machine. If you don’t have a food processor, mixing my hand is a better alternative. The dough might clump in the stand mixer attachment but it should be easy enough to scrape out.

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  81. Gaby

    January 17, 2012 at 1:05 am

    Also, I loved these myself but I don’t agree that you’ll save money by making your own. You can buy a bag of goldfish for 88 cents on sale…but using real cheese and real butter will be WAY more expensive. Of course, I think it’s worth the extra for a healthy snack….but just thought you should know.

  82. Gaby

    January 17, 2012 at 1:02 am

    Definitely didn’t need to cook these as long as the recipe says.
    Also, my 2 1/2 year old wouldn’t eat these. I put in Italian herb seasoning. Any other seasonings that might give them a better flavor? I think that I overcooked them a tad, too. What about something like cinnamon?

  83. Deb

    January 15, 2012 at 6:35 pm

    I found the “original” Spike. After looking at the ingredients it looks like it has salt in it. Did you use a salt-free Spike?

  84. Cassandra

    January 15, 2012 at 4:05 pm

    Step 3 when you add the butter, is there a word missing, it says “pulse and until” ?? I’m easily confused. Thanks!

  85. Laura Degnan

    January 13, 2012 at 2:10 pm

    My girls loved these. However, next time I’ll set the timer for about 8 minutes, and pick up some cute cookie cutter from Kitchen Kapers.

  86. Katie

    January 13, 2012 at 9:46 am

    These did not work out for me :( the dough never came together …. Is it suppose to be 2 cups of shredded cheese or 2 cups of cheese shredded?

    I tried putting them together and baking them anyways but they are so dry!!!

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    • catherine

      January 13, 2012 at 6:03 pm

      2 cups of shredded cheese. Hmm I’m not really sure why they wouldn’t come together. Maybe try mixing (and sort of squishing) the dough together with your hands after mixing in the food processor. Sort of the opposite of the previous comment. The warmth from your hands will slightly soften the butter and help it cling to the other ingredients a bit better. Don’t give up! They’re so yummy!

      • Gaby

        January 15, 2012 at 5:17 pm

        It was really crumbly dough for me too! But I finally got it to come together after working with it for a while. Yum! I used Italian herb seasoning but what others? I’ve never heard of Spike.

      • Coasting anon

        January 15, 2012 at 11:45 am

        Yay! That totally worked. I added whole milk by tablespoon until it came together with a pastry blender.

      • Coasting anon

        January 15, 2012 at 10:56 am

        Same thing happened to me. I used Horizon organic shredded cheddar cheese. I’m wondering if it has less moisture content than a block of cheese? I’m off to add milk to this recipe like when making pie crust to see if that will work.

      • Katie

        January 14, 2012 at 9:58 pm

        Thanks … I’ll try again next week … My 23 month old thoroughly enjoyed using the cookie cutters so it was a fun activity for all! The ones that didn’t work out are being used as dog treats and he thinks they r great!

  87. Mya

    January 13, 2012 at 7:55 am

    These were really greasy for me, can I get away with less butter? Also they burned to a crisp after 15 min. Much better with only 8 min but still greasy, sadly my kids didn’t really want to eat them. I liked them though :)

    • Julie

      February 4, 2012 at 10:58 pm

      Mine today were really greasy too on the bottom, and I had chilled them in the fridge first (not because of greasiness, but because I ran out of time to bake them after I’d cut them out!) Any other ideas to prevent the greasiness?

    • Ana

      January 16, 2012 at 5:32 pm

      I had the same problem. I used coconut oil (refined, so no flavor or coconut smell)and the dough was very greasy and stuck to the parchment paper. I had to put the parchment paper on the cookie sheet. It also burn after 15 minutes. I only baked half of the dough and kept the other half in the fridge but it got hard as a rock. I froze it and will try baking it when I get a chance. I may add some more flour to work it before rolling it. My ds was excited to help but didn’t like it. :0(

    • catherine

      January 13, 2012 at 6:01 pm

      Try refrigerating the dough for 10 minutes before cutting and baking them. That will help the butter firm up and not melt so quickly in the oven. That could help with the greasiness. You can try using less butter, as well, but don’t cut down on it too much or they won’t hold together. I hope they work out better for you next time!

  88. Carella

    January 11, 2012 at 4:46 pm

    These turned out great & so fun to make for my 5 year old!

    • Megan

      January 12, 2012 at 2:09 pm

      Hi Carella, how big was the batch? 2 cups 3 cups?

  89. Yaele

    January 11, 2012 at 3:03 pm

    I don’t cheddar available where I live what other kind of cheese could I use?

    • catherine

      January 11, 2012 at 4:57 pm

      Where do you live? I will help you find cheddar cheese!! These just wouldn’t be the same with a different type of cheese!

      • Yaele

        January 12, 2012 at 1:06 pm

        I live in Switzerland, we do have lots of kinds, but Swiss cheese doesn’t exist ;)

        • tedntric

          September 22, 2012 at 10:52 pm

          I used to live in Switzerland as well and I found cheddar at Coop that was good but if you’re close to the Austrian border, the grocery store there carries real (Vermont) cheddar as well as Irish. Globus in Zurich also sometimes had it. Good luck!

        • Jennifer

          March 20, 2012 at 10:41 am

          I know this is a couple of months late, but I live in Switzerland, too. Coop sells Cheddar cheese, of course it is white, but it is sold as cheddar.

      • Chris

        January 12, 2012 at 9:25 am

        I Iive in Australia after moving from Canada in November and the cracker choices aren’t great but we don’t have cheddar cheese either! Any recommendations?

        • Lori

          January 13, 2012 at 5:59 am

          I am so with you! I’m a Canadian in Oz and was thinking the same! No cheddar. They tried to tell me they just don’t colour it orange here but I have yet to find real cheddar!

        • Christie

          February 17, 2012 at 5:59 pm

          Have you tried using Colby cheese? I’m in Australia too and honestly find the cheese here better but you’re right, we don’t have the typical bright orange cheddar here. I’d go with Colby. Melts well, good taste etc. I’m going to try it today :).

  90. Amy Wong

    January 11, 2012 at 1:24 am

    So easy & yummy!! TY for another great recipe. Kids loved picking out & using cutters to help out. Much tastier than goldfish.

  91. Julie

    January 10, 2012 at 11:21 pm

    Would another flour work well with these?

    • catherine

      January 11, 2012 at 3:31 pm

      You can use regular All Purpose flour in this recipe instead. I like the texture and grain-content the whole wheat brings to these crackers!

  92. debbie koenig

    January 10, 2012 at 5:54 pm

    These look fabulous! But I have to ask: Have you tried the Whole Grain Goldfish? I’m pretty strict about what I feed my 5yo and those definitely pass the test. Reasonable sodium count, whole wheat flour as the first ingredient (and 2g fiber per serving), no sugar, no monosyllabic mumbo-jumbo on the ingredients list. It’s the only kind we buy!

    All that said, I love the idea of making cheese crackers. Adding this to the to-try list…

    • darcy's mama

      January 11, 2012 at 12:15 am

      I too was tricked into thinking the whole grain fish were a healthier option. They however contain MSG!! Disguised under the name autolyzed yeast. I was horrified! Now I buy the organic Annie’s cheddar bunnies. But I was looking to start making my son some vegan crackers, Catherine, could daiya be used in this???

      • Kim

        March 7, 2012 at 1:27 pm

        Yeast extract is a source of MSG too. We had to stop buying Annie’s b/c of this :(

      • kathy

        January 11, 2012 at 2:15 am

        my sweet daughter has a life threatening dairy allergy along with other allergies, will the daiya or vegan gourmet cheese work?

        • catherine

          January 11, 2012 at 3:22 pm

          I have not tried this recipe with vegan cheese. In my experience vegan cheeses don’t melt quite the same, but since this is basically pulverized into a dough I think that might just work! Happy experimenting!

        • Karen

          January 17, 2012 at 5:01 pm

          Please let me know if the Daiya or Vegan Gourmet works if/when you try it. I’d LOVE to try these but my son also has a dairy allergy. Thanks!

  93. Kristina

    January 10, 2012 at 4:41 pm

    THANK YOU!!!!! Have I mentioned how much I love you????

  94. Jo Anne Mauck

    January 10, 2012 at 4:38 pm

    Can I make these crackers with half whole wheat flour and half unbleached white flour?

    • catherine

      January 11, 2012 at 3:22 pm

      You certainly can use half and half! Enjoy!

  95. Suzann

    January 10, 2012 at 3:39 pm

    What could we use instead of Spike seasoning?

    • Karen

      July 25, 2014 at 9:19 am

      I used Trader’s Joe’s 21 season salute–no salt and they came out really tasty.

    • catherine

      January 11, 2012 at 3:29 pm

      You can use any blend of spices you prefer. Spike is a mixture of so many spices and flavors it just adds that unique zestiness! I mean, just look at this extensive (but all natural) ingredients list! http://spike-it-up.com/products.php

  96. Beth H

    January 10, 2012 at 2:48 pm

    I can’t wait to pick up my daughter from school today so I can tell her about this. She was diagnosed about 2 years ago with a tree nut, sunflower seeds, and sunflower oil allergy. Ever since, she has been unable to eat the whole grain goldfish that she would get every once in awhile (they have sunflower oil in them.) This is the one food that she gets upset about not being able to eat… imagine that. I cannot wait to try these with my kindergartner. Thanks for putting a smile on both of our faces!

  97. Stephanie

    January 10, 2012 at 1:19 pm

    Yay! I’ve also been waiting for this recipe. Just need to pick up some unsalted butter and I’m all set.

  98. Rachel

    January 10, 2012 at 11:54 am

    Do you think using a hand mixer would work in place of the food processor?

    • catherine

      January 10, 2012 at 3:02 pm

      Hand mixing works great, too. A handheld electric mixer would work, too, but the mixture may clump. So mixing by hand the old-fashioned way might be easier! Enjoy!

  99. Susan

    January 10, 2012 at 11:50 am

    Juli- I think she has a recipe on this site for graham crackers…

  100. Juli

    January 10, 2012 at 11:24 am

    I love the healthier alternative to goldfish… But would also love a useful dairy free cracker recipe… Graham cracker, honey or cinnamon cracker, etc. If/when you get a chance! My daughter has a dairy allergy :(

  101. Melissa @ Kids in the Sink

    January 10, 2012 at 11:15 am

    These look very good and simple, too! I have a recipe for goldfish crackers that I use and I too make different shapes with cookie cutters. We usually call them Starfish crackers instead. I always love trying new variations though, so I think we will have to make these next time!

  102. Kirsten

    January 10, 2012 at 10:20 am

    Awesome, thanks for this! My girls are going to love them

  103. LeeAnne Vito

    January 10, 2012 at 9:32 am

    I’ve been waiting for a recipe like this! I actually even bought some fun mini cookie cutters for when I did find one. Thanks!

  104. CarrieH

    January 10, 2012 at 8:45 am

    Can’t wait to try them out. We eat a lot of crackers in our house. I hope this is a good recipe. I’m sure it is, they all are. I’ve tried other crackers and been bitterly disappointed.

  105. Sarah A

    January 10, 2012 at 8:44 am

    What if I don’t have a food processor? Can I use a blender?

    • catherine

      January 10, 2012 at 11:18 am

      No, you can’t use a blender b/c the dough will get stuck in the motor, but you could do it by hand.

  106. Kim

    January 10, 2012 at 8:19 am

    HI, I see you use spike a lot. Can that be substituted with sea salt? Thanks!

    • catherine

      January 10, 2012 at 11:17 am

      No, salt free seasonings are really a mix of herbs. You could also leave the seasoning out all together. The salt free seasoning gives them a lot of zip!

      • Muz

        January 20, 2012 at 9:19 pm

        I hadn’t heard of Spike before but I noticed that ingredient number 1 on the label is salt shortly followed by hydrolized vegetable protein???

        • Michelle

          January 21, 2012 at 11:59 pm

          I noticed that too. How can it be salt-free if the first ingredient is salt?

        • Jennifer

          January 23, 2012 at 3:58 pm

          I am assuming she means the Spike “Salt Free Magic,” which has nutritional yeast but not salt.

  107. Danielle

    January 10, 2012 at 7:55 am

    How long will they be good for? Do they need to be refrigerated? Thanks for the recipe.

  108. Nikki

    January 10, 2012 at 7:50 am

    Yay!!! I totally agree with you about goldfish! As well other packaged snack foods.
    How long will these keep?

  109. Mila

    January 10, 2012 at 7:46 am

    How long do these stay fresh and how do you store them? Airtight container, I assume?

    • catherine

      January 10, 2012 at 11:15 am

      Yes, I keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!

    • Tamara

      January 10, 2012 at 8:32 am

      I bet they last longer than you will have them around…. LOL! They are THAT good!

      You can make the shapes and freeze them then bake them when you want.

      I think they are best the first day, then after that they get a little soft, lose their crunch a bit.

      • catherine

        January 10, 2012 at 11:18 am

        I think most things are best of the first day, but I have to stay these stay really crisp and yummy. The kids went crazy the first time I made these!

  110. Nici

    January 10, 2012 at 7:35 am

    Can it be shredded cheddar?

    • Tamara

      January 10, 2012 at 8:31 am

      Yes!

  111. Samantha

    January 10, 2012 at 7:22 am

    Finally! A recipe for goldfish. Can’t wait to try it out this weekend. Now, where can I get wee cookie cutters?

    • Julie

      August 19, 2012 at 8:25 am

      You could also find them in any craft store ha sells cake supplies. They have 1-2″ fondant shape cutters in a variety pack that if not already on sale you could apply a coupon to. Many larger craft stores have a 40 or 50% off any regular priced item each week.

    • catherine

      January 11, 2012 at 5:00 pm

      You can find small cookie cutters at any kitchen supply store. Bed Bath and Beyond, Williams Sonoma, Sur La Table, even Amazon!

    • Naomi G.

      January 10, 2012 at 3:14 pm

      Sorry to plug another blog (not mine!), but here’s info on making the cookie cutter using a soda can, utility knife, straight edge and tape. I did it, and it was easy. The third try came out absolutely perfect.

    • Andrea S.

      January 10, 2012 at 12:41 pm

      Williams Sonoma or the craft store.