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cimoreneStrangely, though I was planning to try baking my own cheddar crackers, I didn't buy any tomato soup today. Now I'm very, very sad about that.
One tray were failures but one and a half turned out. They're more like Cheez-Its than Goldfish, but I hope to improve them with more experimentation. My main concern is how to make them less oily. Goldfish don't have that slightly oily feeling on the surface that Cheez-Its do, and these are even slightly oilier than that I think.
The dough is very simple shredded cheese/butter/flour, like biscuits (scones) without the rising agent, pureed in a food processor with a tiny bit of water to help it hold together. Cheese, of course, is naturally oily, so maybe the butter can be reduced still further? Ideas?
One tray were failures but one and a half turned out. They're more like Cheez-Its than Goldfish, but I hope to improve them with more experimentation. My main concern is how to make them less oily. Goldfish don't have that slightly oily feeling on the surface that Cheez-Its do, and these are even slightly oilier than that I think.
The dough is very simple shredded cheese/butter/flour, like biscuits (scones) without the rising agent, pureed in a food processor with a tiny bit of water to help it hold together. Cheese, of course, is naturally oily, so maybe the butter can be reduced still further? Ideas?
