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My son loves Pepperidge Farm Goldfish Crackers. I’ve been trying to find a relatively healthier option that can be baked at home. Luckily, I came across a gem of a recipe from British baker, Kate Shirazi. You can find this recipe in her book, Cookie Magic.

I’ve baked these parmesan puffs several times now and I’ve come to learn that grating a parmesan block of cheese is better than using the pre-grated pack of parmesan: the texture is finer and smoother although the resulting deliciousness is unaffected. So if time is of the essence, use the pre-grated cheese. Otherwise, I highly recommend DIY grating.

Parmesan Puffs
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Parmesan Puffs

Recipe by Two Queens BakeDifficulty: Easy
Prep time

30

minutes
Baking Time

10

minutes

Ingredients

  • 150g all purpose flour

  • 110g Parmesan cheese, grated

  • 1 tsp baking powder

  • pinch of salt

  • pinch of paprika

  • 75g butter, diced

  • 2 large egg yolks

Instructions

  • Mix all the dry ingredients in a large bowl. Add the butter; briefly toss to coat with the dry ingredients.parmesan puffs
  • Rub the butter in with fingertips until…parmesan puffs
  • …the mixture resembles fine breadcrumbs.parmesan puffs
  • Add the egg yolks and stir until the mixture starts to come together.
  • Using your hands, gather the mixture and shape the dough into a ball.
  • Flatten the dough slightly; wrap it in plastic wrap; refrigerate for at least 1 hour.
  • Take the dough from the fridge and leave it on the counter for 5 to 10 minutes to thaw.
  • In the meantime, preheat the oven to 200C/400F. Line two baking sheets with parchment paper. Get your rolling pin and cookie cutters ready. Be sure to have a small bowl at hand with some flour in it to dunk your cutters in – this is to ensure that the cutters release the cut shapes nicely onto the baking sheet.
  • Roll out the dough between two pieces of plastic wrap to about 1/4 inch thick.
  • Cut out shapes. I used small shapes so that it’s as close as possible to the Goldfish Crackers in size.
  • Place shapes onto the baking sheets. Bake for 8 to 10 minutes until golden. Leave in the pan to cool completely.
  • Store in an airtight container

Notes

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