One Fish Two Fish Red Fish Blue Fish – Savoury Crackers

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This little One Fish Two Fish Red Fish Blue Fish project was a labour of love! The resulting savoury crackers were fairly stunning though, we think!Savoury Crackers

If you know Dr Seuss, you know this book title, I think? One Fish Two Fish Red Fish Blue Fish.

Bizarrely, despite the yellow colouring of the text on Two Fish (on our version of the book), there’s no ‘yellow fish’ reference in the book, but there is a black fish. This may seem irrelevant, except it’s not, when you’re trying to bake multi-coloured and multi-flavoured themed fish crackers!

I know my US friends have something called Goldfish crackers, but we don’t have anything like that, so I had to look for the smallest cookie cutter I could find. I did, in the end, find this one.

I used my regular crackers recipe, and made up a batch of the dough.

Split the dough into equal sizes of the colours you’re going to use. 

I used black, green, yellow, red and blue – just a few drops of a gel based food colouring* worked well so it doesn’t affect either the flavour or make it too wet.Savoury Crackers

  • For flavouring the black fish, I used black onion seed but I think Aniseed (almost licorice in flavour) would work too.
  • For the green fish, I immediately opted for basil, but I thought chive might work well too. And possibly some cheese, but that would reduce the shelf life of the crackers.
  • Yellow fish suit garlic powder or onion powder – I prefer powders, again for the shelf life extending.
  • The red fish had some smoked paprika, but tomato paste would be good too, or chilli if that’s your thing.
  • For blue I went with the sea theme and just sprinkled some sea salt on but these are already fairly salty, so don’t overdo it.

Savoury Crackers

If you’re using the same bowl and don’t want to wash between each colour mixing, do the yellow first, then the blue, followed by the green, then the red and then black.

One Fish, Two Fish, Red Fish, Blue Fish - Savoury Crackers
 
Prep time
Cook time
Total time
 
If you use a larger cookie cutter, you'll take a lot less time than an hour. The mixing of the dough itself takes less than 5 minutes. With these tiny fish 3 - 4 minutes of baking is sufficient (I use a stone try, so just try one to be sure it's cooked if you use steel or glass.)
Author:
Recipe type: Snack, Baked, Book Food
Cuisine: Savoury
Serves: lots
Ingredients
  • 520g (4 cups) Plain Flour
  • 10g (2tsp) Salt
  • 4tbs olive oil
  • 250g (1 cup) water
Extras
  • 1-2 teaspoons each of:
  • Drieid Basil
  • Black Onion Seeds
  • Garlic or Onion Powder
  • Sea Salt
  • Smoked Paprika
  • Red, Green, Blue, Yellow and Black food colouring
Instructions
Thermomix Recipe
  1. Heat the oven to 180C/350F
  2. Add all the ingredients to the Thermomix bowl
  3. Mix 10 Seconds/ Speed 5 till all mixed
  4. Then mix 1 Minute/Speed 3
  5. Split the dough into 5 equal balls
  6. Add one ball and its extras and colouring back into the Thermomix bowl and mix 10 Seconds/ Speed 8.
  7. Sprinkle flour on a clean surface and roll out the dough as thin as you can.
  8. Cut into shapes using a cookie cutter. Combine the left over excess, roll out and repeat, until all the dough is used.
  9. Repeat till all the colours are done.
  10. Bake for 5-8 minutes, but these fish are tiny so they don't need long. Keep and eye on them.
  11. Loosen the fish from the baking tray as soon as possible, but leave to cool so they can crisp up. Transfer to an airtight container where they should last for a few days. If they lose their crispness, pop them in the oven for a few minutes again.
Regular Instructions
  1. Heat the oven to 180C/350F
  2. Add all the ingredients to a food processor and mix till well combined and pliable.
  3. Split the dough into 5 equal balls
  4. Add one ball and its extras and colouring back into the food processor and mix till it's well combined.
  5. Sprinkle flour on a clean surface and roll out the dough as thin as you can.
  6. Cut into shapes using a cookie cutter. Combine the left over excess, roll out and repeat, until all the dough is used.
  7. Repeat till all the colours are done.
  8. Bake for 5-8 minutes, but these fish are tiny so they don't need long. Keep and eye on them. Loosen the fish from the baking tray as soon as possible, but leave to cool so they can crisp up. Transfer to an airtight container where they should last for a few days. If they lose their crispness, pop them in the oven for a few minutes again.

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