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Goldfish Crackers

stolly

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stolly Collaborator
stolly
Posted

I made gluten-free Goldfish crackers for my daughter but they were chewy, not crunchy at all. I used this recipe by Betty Hagman and Wendy Cannon (Open Original Shared Link ). I baked them on silcone baking sheets. I was hoping for a crunchy cracker...any suggestions? Should I use parchment paper instead? Should I use less butter, ricotta cheese, or sour cream? Once I fix the crunch-factor, I might also experiment to make them more cheddar-y...should I grate cheddar cheese, or do you think it would be better to use Kraft powdered cheese from the mac n cheese boxes? Thanks!!!

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Ursa Major Collaborator
Ursa Major
Posted

I'd use less sour cream, and bake them on a metal cookie sheet instead.

Darn210 Enthusiast
Darn210
Posted

Try an experiment on the batch you have . . . put a ziploc baggie of them in the freezer for about 24 hours to "dry" them out a bit.

My grandma use to make this one type of cookie . . . making dozens and dozens and dozens at a time and sticking them all in the freezer. After she passed away and her cookie recipe got passed around, those who tried to do it remarked that they just weren't the same (too soft). We finally figured out that we needed to freeze them first in order for them to taste like grandmas's :lol::lol:

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