This recipe brought me joy. Several people have pointed out in the last year that I really love sharks. I always brushed it off until my best friend said, “Why won’t you just admit that you’re super into sharks?” I laughingly told my mom about it and she said, “How many times has the phrase ‘I was watching a shark documentary and…’ come out of your mouth this year?” So here you go. My name is Katie-Rose and I freaking love sharks! Needless to say, I count down to Shark Week every year and usually plan a delightful seafood or sushi spread for the premiere. This year I made the cutest shark crackers.
I used shark and shark fin cookie cutters to cut out these adorable shark crackers. (I’m adding the cookie cutters to my Amazon affiliate store for you here.) These are so easy to make and I bet little shark enthusiasts would love helping you cut them out! Plus, these white cheddar crackers taste like Cheez-its. Yum!
The crackers are good for 3-4 days in an airtight container but they’re at their best the first day, so plan accordingly. They’re perfecting for snacking or for a Shark-cuterie board, which I’m dropping for you soon!
Shark Crackers
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp fresh thyme leaves
6 oz white cheddar cheese (2 cups grated)
1/2 cup (1 stick) unsalted butter, softened
2-3 Tbsp ice water
- Place the flour, salt and thyme in a food processor; cover and pulse until blended.
- Grate white cheddar cheese and add to food processor with softened butter. Cover and pulse until mixture resembles wet sand.
- Add ice water, 1 tablespoon at a time, pulsing after each addition until the dough just holds together when pinched.
- Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
- Heat oven to 375°F.
- Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut out into sharks and or shark fins with cookie cutters. Place 1 inch apart on a baking sheet.
- Bake for about 13-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat with remaining dough. Store crackers in an airtight container for up to three days.
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Just keep swimming,
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