We saw her get freshly pressed for it.
We read her creative idea.
Now it’s time for her destructive turn.
Yields: ~ 70
2 cups grated Colby cheese (the type you use does make a difference)
1 cup plain white flour
1/2 tsp onion salt/powder
1/2 tsp ground black pepper
orange food colouring (optional – Aussie cheese is yellow, if you’re looking for the psychologically pleasing orange colour, then add it in )
Grate your cheese in case you missed the term “grated” in the ingredients list.
Note when measuring out grated cheese, push it down into the cup otherwise you’ll have a heap of air in there, and not enough cheese.
Place all the ingredients into a bowl.
Integrate together using your hand.
Pulse in a food processor until doughy. I did this in two batches so it can better integrate.
Transfer back into a bowl and mix in with your hand until a smooth dough forms.
Pop into the fridge for no less than 20 minutes, but no more than overnight.
In the meantime, make your cracker cutter.
I started by using a sharp knife to cut off the top. I wanted to keep as much of the bottom I can in case I ran into trouble.
Smoothed out the edge with a pair of scissors.
Next I cut off a few centimtres of the can to make my cutter. Not too thick, not too thin.
I found the middle and bent it slightly.
I held the ends and about a third of the way in, I bend it out.
Again, about a quarter of the way out of the remaining part, I bent it in to make the tail.
I put a little dent so it can curve inwards in the middle of the tail.
Cut off excess metal.
Tape the tail together. And you’re ready to use your cutter!
When ready, flour a surface and rolling pin.
Remove the dough from the fridge, and pop in a greased tray to chill.
Preheat the oven to 175 degrees celsius.
Roll out the dough (0.5 cm 0.2″ thickness) on a floured bench.
To cut, press down on the cutter with your entire palm, this will avoid cutting your fingers!
Repeat. Cut. Cut. Cut.
When ready, remove the scraps and place into the bowl you had the dough in.
Pop the fish on the tray.
Use a toothpick end to punch an eye in the fish.
And use it’s side to make a smile. This is of course optional. I used an awesome toothpick, check it out.
Look! They’re so happy!
Return to the fridge for another 10 minutes.
You can begin making your second batch if necessary.
Pop the tray into the oven and cook for 20 minutes.
When done, remove from the oven and leave aside to cool.
Make squiggles from any last bits of scrap dough you have, these can be waves (awesome for creating interesting pictures).
When you’ve finished cooking, leave in the open air so they can crisp up quickly.
To be extra fishy (or cheesy?) serve with tuna…hahaha…
Apparently can remain in an air tight container for a week (they wouldn’t last that long anyway!)