Cheddar Pacman Crackers

Cheddar Pacman crackers
These cheesy, puffy crackers taste similar to the Goldfish snacks.

They turned out quite tasty!
The recipe comes from Country Living

1 cup all-purpose flour
4 tablespoon cold unsalted butter, cut into tiny chunks
8 ounces grated extra-sharp Cheddar cheese
3/4 teaspoons salt
1/2 teaspoons fresh-ground pepper
4 tablespoons water

Preheat the oven to 350F!
Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal. If you don’t have a food processor – like myself – you can attempt to put everything into a blender to mix. I figured it had pulse buttons, so why not. What I learned is not to put things in this order:

Mmm cheese.

The wrong order.

The flour will spin around and the cheese will hang out at the top with the butter. I ended up having to mix things up with a knife, pulsing, mixing again, pulsing, etc. It turned out okay, but when doing it again, I would do the order of: cheese, butter, and flour. Probably would still need a little mixin’.

Mmm cheese dough.

Once everything is mixed, add in the water, one tablespoon at a time. The dough will begin to stick and pull from the sides.
Remove from the blender – or food processor, whatever – form into a cheese ball and wrap in Saran wrap to chill for 20 minutes in the fridge.

Mmm cheese ball

The dough’ll be fine up to 24 hours. I’m not sure what happens after 24 hours, but the Country Living recipe says no longer, and whom I am to say otherwise? Those guys make a paycheck on this sort of thing. They don’t go into detail about what happens, but I have deep suspicions that it explodes into a giant buttery fireball.
After 20 minutes, sprinkle a little flour down and roll out the dough to rough 1/8″ thickness.
Bust out the cookie cutter hardware.

Mmm cheese.

The weapons of choice.

Cut out circles for the pacman, and then use the star or another pointy edged cutter to cut out the mouth.

Place the pacmans on a cookie sheet about one inch apart. They don’t puff out too much, so you can cram quite a few on a cookie sheet.

I made more dots later.

More dots!

Bake until the crackers are golden brown, about fifteen minutes. They’ll keep for up to a week in an airtight container. Makes three dozen 2″ pacman, plus a few dozen dots.

Nom nom nom. (“Woka woka woka” is a more proper eating sound effect, as Ricky helpfully pointed out.)

10 thoughts on “Cheddar Pacman Crackers

  1. Great recipe! I made a couple small changes… I used about 2 ounces of mozzarella in addition to the cheddar, since all we had in the house was extra ultra super sharp aged cheddar, which is really powerful. And I sprinkled some with a bit of pepper, and some with cayenne for a bit of extra flavor, which turned out nicely. They were so easy to make! Thanks!

  2. Thanks so much for this! Used this today for arts and crafts hour, and we had a blast. The “dough” is really easy to use, and doesn’t stick to your hands at all. My three year old had no trouble making little shapes. I did use a blender, and put the ingredients in the recommended order. I think it worked great. I stopped to stir a few times, but on “Grate”, it went pretty smoothly. I love getting them as thin as possible. They are so delicious!

  3. Turned out well, but I also tried to do it in the blender which was a horrid experience. I have a little food processor and ended up doing half of the dough at a time in it. Much better, but makes me want to buy a food processor! I used my white shredded cheeses since I don’t like cheddar and my toddler addicted to goldfish gave them a thumbs up. Oh, I tried this because my grocery store stopped carrying the whole wheat goldfish, so I did 1/2 cup flour and 1/2 cup whole wheat flour and it worked just fine and are healthier. Hubby hates goldfish but wouldn’t stay out of the crackers. I made a little goldfish cookie cutter out of an aluminum can for effect. Will be posting that little dodad on the blog. Thanks for sharing!

  4. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend!

  5. I made these tonight and they were excellent. Make sure you process the first few ingredients enough to really break down the cheese, mine were still a little chunky but turned out well.
    And don’t undercook them or they will be chewy! No one wants chewy crackers.

  6. Thank you for this fab recipe/idea! I just made some for my cheese & video game loving husband, and he adored them! They were so quick to make – just made them in the food processor.

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