Homemade Fish Crackers with Cheddar and Whole Wheat

These homemade fish crackers with cheddar and whole wheat are a wonderful treat for both kids and grown ups. 

Aren't these little fish crackers cute? They are also really tasty .... they are flaky, crispy, and tender, and they make you look so clever. 

They are a copycat of the fish crackers we all know and love, but they contain a lot more butter and cheese. Plus, there is whole wheat flour for extra nutrition. 

I think these fish crackers would make a wonderful hostess or holiday gift. I love cookies and sweets, but don't you think these would be a welcomed savory treat?  Look at the cute little shapes!

The first time I made these I didn't have the fish cookie cutters, so I used little jelly/aspic cutters to make these shapes. 

Later, I bought some small animal cookie cutters to make homemade circus animal cookies. Actually, I kind of went crazy and bought a few sets, with one set that had a both a fish and a dolphin. 

This was the perfect excuse for making these again. My grandson can polish off nearly an entire bag of the Pepperidge farm fish crackers if I don't stop him, so I thought it would be fun to surprise him with these. 

They are loaded with cheddar cheese and enriched with whole wheat. 

These homemade fish crackers super easy to make. You just give the ingredients a few turns in your food processor until they come together. After you chill the dough for a bit, you roll it out and then cut it into small fish. 

You want these crackers to puff up while baking, but be sure to poke the cut outs with a half toothpick to prevent the crackers from overly puffing up. If you are making the fish, you can just use the toothpick to create the eyes. 

For the fish, I used a toothpick to press a "smile" where the mouth should be. I made mostly fish, with just a few dolphins for fun.

Of course, you can turn this dough into other small animal crackers. Choose whatever animal with which your kids are obsessed. 

Be sure to use orange cheddar cheese to make these crackers to get the traditional fish cracker color. 

These crackers are also a great appetizer for cocktail parties and celebrations. Serve them on Game Day and watch them disappear. 

They are delicious with cocktails and aperitifs. You can make them up to two or three days in advance and keep them in an airtight container, ready to serve. 

This week the From Our Dinner Table group is posting recipes for finger foods. 

"New Years is next week and pretty soon all the awards ceremonies will be upon us. What are you favorite finger foods to serve up while watching the ball drop or the stars on the red carpet?"

Check out everyone's recipes: 

Favorite Finger Foods

• Cordon Bleu Appetizers by Family Around the Table
• Curry Cheese Toasts by That Recipe
• French Onion Tartlets by Cheese Curd In Paradise
• Mini Crab Cake Appetizer by Art of Natural Living
• Samosa Egg Rolls by Palatable Pastime
• Steak Roll-Ups by Cindy's Recipes and Writings
• Stuffed Mini Peppers by Magical Ingredients
• Stuffed Mushrooms by Making Miracles
• Waffled Yorkshire Pudding Pizza Bites by A Kitchen Hoor's Adventures

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This is an update of a recipe I originally posted in November of 2012. I've remade the recipe, taken new photos, and posted a printable recipe card. 

Homemade Fish Crackers with Cheddar and Whole Wheat

Yield: 100 crackers

Author: Karen Kerr

These homemade fish crackers with cheddar and whole wheat are a wonderful treat for both kids and grown ups.

Ingredients

• 6 ounces of grated sharp cheddar cheese
• 4 T unsalted butter
• 2 1/2 ounces (1/2 C) whole wheat flour
• 1 1/8 ounces (1/4 C) unbleached all purpose flour
• 1/4 tsp onion powder
• 1/4 tsp salt

Instructions

1. Place all of the ingredients in the bowl of a food processor and run it until the dough forms a ball. This should take about two minutes.
2. Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes.
3. Preheat the oven to 350 F and position a rack in the middle.
4. On a large piece of lightly floured wax paper or other flat surface such as wood, marble, or granite, use your hands to push the dough out into a rectangle, getting it as flat as you can. Roll out the dough to 1/8 inch thick with a floured rolling pin.
5. Cut the dough into shapes and transfer them to an ungreased or parchment lined baking sheet, placing them about 1/2 inch apart. These are pretty tiny, so one sheet may be enough, but if you need two sheets, bake them one sheet at a time.
6. Prick each shape once with a skewer, cake tester, or toothpick all of the way through.
7. Bake the crackers for 12 to 15 minutes. Watch them closely after 12 minutes and remove them from the oven when they are just browned on the edges.
8. Cool the crackers on the cookie sheet on a wire rack.
9. Store in an air tight container.

Calories

14.63

Fat (grams)

1.06

Sat. Fat (grams)

0.62

Carbs (grams)

0.79

Fiber (grams)

0.09

Net carbs

0.71

Sugar (grams)

0.01

Protein (grams)

0.54

Sodium (milligrams)

16.86

Cholesterol (grams)

2.91

https://www.karenskitchenstories.com/2012/11/whole-wheat-and-cheddar-mini-crackers.html

Karen's Kitchen Stories

crackers, cheddar

Appetizers

American

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This recipe was adapted from The Smitten Kitchen who adapted it from The Lee Bros.