I’m sure you’ll think I’m crazy, but I just couldn’t resist. After seeing Deb from Smitten Kitchen’s Whole Wheat Goldfish crackers I couldn’t not try them.Â I also happened to have everything I needed on hand, including a block of ultra orange cheddar that had exactly 6 oz left. I had never made crackers before and they weren’t the easiest thing I ever cooked, for sure. But, filled with cheese and butter, they might be one of the tastiest. It’s really hard not to eat them all.
The crackers are the consistency of a cheese straw, but so much cuter. Someone in the house has a thing for owls and we happen to have a tiny 1 1/4 inch long owl cookie cutter. It was perfect.
If you like cheesy crackers and you think you can handle all the cut outs, try them. I followed the recipe in her post exactly, though next time I might use a bit less butter because the cheese itself is pretty oily and the crackers do leave a bit of grease on the fingers. I think I also made most of my crackers thinner than 1/8 of an inch.
I’m hoping to try a similar cracker soon with peanut butter instead. If anyone has any ideas, please share. I’ll report back with the results. Or I might get lazy and just make sandwiches with the cheese ones and call it a night. We’ll see.
About this author: I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...