Goldfish | Chemists in the Kitchen

Yes - we're making everyone's favorite snack - the famous Goldish! We're pretty sure we nailed it... Chemists in the Kitchen is back!
THE CHEMISTS
Julie Pollock is an associate professor of chemistry at the University of Richmond where she leads a lab that studies breast cancer and inflammatory disease development and progression.
Daisy Rosas Vargas is an assistant professor of chemistry at Ithaca College with a research background in organometallic chemistry. In her spare time, she is an active informal science educator at local museums.
Joan Walker is a conservation scientist at the National Gallery of Art, where she studies the chemistry of artists' materials to help understand and preserve cultural heritage.
THE RECIPE
Ingredients:
2 cup (10oz/282g) all-purpose flour
1 stick (4oz/115g) cold unsalted butter (cubed)
2 ⅔ cups (8oz/225g) grated sharp cheddar cheese
3-4 tablespoons water
Recipe:
In a food processor, pulse the flour, butter, and cheese together until the mixture resembles coarse meal.
Pulse in the water, one tablespoon at a time, and only enough so that the dough forms a ball.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. (Note: don't keep the dough for longer than 36 hours without freezing it or baking it off.)
Roll the dough out on a lightly floured surface 1/8-inch thick. Rolling the dough thin will give you crispy crackers.
Using a 3 inch Goldfish Cookie Cutter or another cutter, cut out as many crackers as you can.
Place on a lined cookie sheet and use a toothpick to make an indentation for the eye and the mouth of the fish.
Bake at 350°F (180°C) for roughly 15-20 minutes, until golden, and crisp.
Joan's Vegan Recipe:
Ingredients:
1 cup all-purpose flour, plus more for rolling
¼ cup shredded vegan cheese
2 Tbsp nutritional yeast
¾ tsp salt
½ tsp garlic powder
½ tsp ground turmeric
½ tsp baking powder
¼ cup vegan butter
3-4 Tbsp unsweetened non-dairy milk
Recipe:
1. In a food processor, combine flour, cheese shreds, nutritional yeast, salt, garlic powder,turmeric, and baking powder. Pulse to mix.
2. Add vegan butter and pulse until the mixture appears sandy.
3. Add the non-dairy milk 1 tbsp at a time, stirring between additions. The mixture should hold together easily when pinched.
4. Roll the dough out until it’s quite thin, about ⅛” thick.
5. Use a small fish-shaped cookie cutter to cut out the dough. Transfer goldfish crackers to your cookie sheet.
6. Re-roll the dough as needed to cut out as many goldfish crackers as possible.
7. Bake at 350° F for 10-15 minutes, until the crackers are slightly puffy and crisp.
8. Cool completely before serving.

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oone of my favorite snacks :)

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Just buy from the store

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😢

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Wf

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Wq

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