Recipe: Baked Goldfish®-Style Crackers

How to make the childhood snack at home

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While perusing the menu at NYC's L&W Oyster Co., you might notice something fishy about the snacks: house-made cheddar cheese "goldfish."

Don't turn up your nose just yet: Those crackers may align themselves with that iconic snack but are in a class school of their own. Every batch is made with an entire pound of sharp cheddar cheese, and the base is essentially buttery shortbread dough spiked with a little pepper.

Each little savory swimmer is pressed out of the dough with a cookie cutter individually, then baked to crisp perfection. We followed L&W's lead with the classic, but next time around, we might just invite some whales, turtles and dolphins to our under-the-sea snack party.

Recipe adapted from L&W Oyster Co., New York, NY

Baked Goldfish
5 from 55 ratings
Learn how to make L&W Oyster Co.'s baked Goldfish®-style crackers.
Prep Time
Cook Time
Total time: 30 minutes
  • 2 cups all-purpose flour
  • 8 tablespoons (1 stick) cold butter
  • 1 pound grated sharp cheddar
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  1. In a food processor, pulse all the ingredients until a dough forms.
  2. Separate the dough into 3 balls. Press down on each ball to form a 1-inch-thick disk. Wrap the dough in plastic wrap and chill for 1 hour.
  3. Preheat the oven to 325°. Using a rolling pin, roll each disk out to ⅛ inch thick. Use a goldfish-shaped cutter to cut out the crackers and place them on a parchment-lined baking sheet. Reroll and cut the remaining dough scraps.
  4. Bake for 15 to 20 minutes or until the goldfish begin to crack around the edges. Remove and let cool for 30 minutes before eating.
Calories per Serving 72
Total Fat 5.0 g
Saturated Fat 2.9 g
Trans Fat 0.2 g
Cholesterol 13.9 mg
Total Carbohydrates 4.1 g
Dietary Fiber 0.1 g
Total Sugars 0.0 g
Sodium 73.3 mg
Protein 2.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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