Sourdough Goldfish Crackers

• servings: 275 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

8oz shredded cheddar cheese

½ cup butter

¼ tsp paprika

½ tsp garlic salt

1 ½ cup flour

¼ cup sourdough discard (70 grams)

Directions

Blend all the ingredients together in a food processor. If the dough is still crumbly add a very tiny amount of water just until the dough comes together.

Wrap the dough in cling wrap (tip make the dough into a square before refrigerating it so it is easier to roll out) and place in the fridge for 30 minutes or up to 2 days.

If the dough is really cold let it sit out for 10-20 minutes until it is soft enough to roll.

Roll the dough out as thin as possible in between 2 pieces of parchment paper (about 1/8" thick).

Use a fish cutter to cut out the goldfish crackers.

Place the goldfish on a lined cookie sheet and bake at 350F for 13-15 minutes or until they start to lightly brown.

Nutrition

• Serving Size: 20 crackers
• Calories: 163
• Total Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 205 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 5 g