Home Pasta Shark Crackers –

Shark Crackers –

Shark Crackers –


This recipe introduced me pleasure. A number of folks have identified within the final yr that I actually love sharks. I all the time brushed it off till my greatest pal stated, “Why received’t you simply admit that you just’re tremendous into sharks?” I laughingly advised my mother about it and she or he stated, “What number of instances has the phrase ‘I used to be watching a shark documentary and…’ come out of your mouth this yr?” So right here you go. My title is Katie-Rose and I freaking love sharks! For sure, I rely right down to Shark Week yearly and normally plan a pleasant seafood or sushi unfold for the premiere. This yr I made the cutest shark crackers.

Shark Crackers | Shark Week Recipe

I used shark and shark fin cookie cutters to chop out these cute shark crackers. (I’m including the cookie cutters to my Amazon affiliate retailer for you right here.) These are really easy to make and I guess little shark lovers would love serving to you chop them out! Plus, these white cheddar crackers style like Cheez-its. Yum! 

Shark Crackers | Shark Week Recipe

Shark Crackers | Shark Week Recipe

The crackers are good for 3-4 days in an hermetic container however they’re at their greatest the primary day, so plan accordingly. They’re perfecting for snacking or for a Shark-cuterie board, which I’m dropping for you quickly!

Shark Crackers | Shark Week Recipe

Shark Crackers
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp recent thyme leaves
6 oz white cheddar cheese (2 cups grated)
1/2 cup (1 stick) unsalted butter, softened
2-3 Tbsp ice water

  1. Place the flour, salt and thyme in a meals processor; cowl and pulse till blended.
  2. Grate white cheddar cheese and add to meals processor with softened butter. Cowl and pulse till combination resembles moist sand.
  3. Add ice water, 1 tablespoon at a time, pulsing after every addition till the dough simply holds collectively when pinched.
  4. Divide dough in half. Form into two disks; wrap every in plastic wrap. Refrigerate for no less than half-hour.
  5. Warmth oven to 375°F.
  6. Roll out one disk of dough on a flippantly floured floor to 1/8-inch thick. Lower out into sharks and or shark fins with cookie cutters. Place 1 inch aside on a baking sheet. 
  7. Bake for about 13-Quarter-hour or till golden brown. Cool for five minutes earlier than eradicating to a wire rack. Cool utterly. Repeat with remaining dough. Retailer crackers in an hermetic container for as much as three days.

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Shark Crackers | Shark Recipes

Simply maintain swimming,



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