Reviewed: Jan. 31, 2004

These were alright. They tasted just like the cheese goldfish crackers. I didn't have to add any additional liquid like the other viewers mentioned. The dough is like course crumbs at first, but then I just kneaded it for 2-3 minutes in the bowl that I mixed it in. It came together enough to roll it out and cut into strips after that. Make sure not to overbake them, they burn quickly. This seems like a recipe that kids would really enjoy. I probably wont make these again (until I have kids):-)

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Reviewer:

LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

Reviewed: Jan. 1, 2004

These were just what I was looking for. I added about 1 tablespoon of milk and about 1/4 teaspoon of black pepper. Very tasty!

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Reviewer:

JS1999

Reviewed: Dec. 30, 2003

These were awesome and easy!!! I added about 4 tbsp cold water to form dough..I made them to take to a Cookie Exchange for nibbles..they were gone in no time, and I was asked for the recipe by several peeps!!! I am making them again for New year's Eve!! YUM!

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Reviewer:

WENDY KENNEDY

Cooking Level: Expert

Living In: Bow Island, Alberta, Canada

Reviewed: Dec. 30, 2003

the boys loved these

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Reviewer:

CASSY S

Reviewed: Dec. 24, 2003

GREAT TASTE!!! Made bitesize because couldn't quite figure out the dimensions to cut the cheese strips in. Wonderful!!!

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Reviewer:

SHIRENE

Reviewed: Nov. 2, 2003

very easy to make and tasty! the key is to, as others have suggested, is letting your butter and cheese come to room temp. i had no problem creaming the two together. i followed the recipe exactly, with the exception of adding in 1/2 teaspoon of cayenne pepper into my dough (instead of sprinkling on after). i also ended up adding about a cup of water to make the dough come together. i rolled it out and cut into strips. and baked for 12-15 minutes. next time, because my dough was soft, i will try piping these through a pastry bag to form consistent sized straws. very good snack with minimal effort! thanks!

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Reviewer:

Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

Reviewed: Feb. 26, 2003

These are great. I used sharp chedder. It's great to make these all year round.

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Reviewer:

RUBYWIFE

Reviewed: Jan. 11, 2003

If you want something different to serve as snacks, if your kids like cheese goldfishes - you will want to make this! I made this with no cayenne pepper and with sharp cheddar cheese and it was positively scrumptious! Make sure the butter is at room temperature, cream it first, then add the cheese, and then add the flour a little at a time. I rolled that into a ball with my hands a little at a time and cooked for exactly 12 minutes - wonderful!

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Reviewer:

JESSI0519

Reviewed: Dec. 18, 2002

These were really good, however, I did add about 1/3 cup water to the recipe to get it to stick together. It was then about like pie dough. Also, I cut the heat back to 375 because the first batch was too brown after 11 min.

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Reviewer:

SEGEL10

Reviewed: Dec. 20, 2001

these are really terrific, but there was one problem- i could not get the butter and cheese to "cream". is that even possible? i had to warm the cheese a bit to get it to mesh with everything, but after that, they turned out great.

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