Who doesn't love goldfish crackers and graham crackers? Learn how to make these seriously delicious snacks with Camela Zarcone during our virtual workshop. The class is geared towards ages 10 to 18.

Sign-up for a kit that includes a tiny fish cookie cutter and a 3” square cookie cutter at epls.org/kits.

Before class:  Read the recipes all the way through. Gather all the tools and ingredients, so you are ready to cook!

Small (1¾-to-2-inch) fish cookie cutter (optional; crackers can be cut into small squares instead)

Baking sheet lined with parchment paper (can reuse one or prep two)

Small containers for measuring out ingredients separately

Food processor (or you’ll need a chef’s knife and cutting board to finely chop the grated cheese before adding to dough, plus a large mixing bowl)

3-inch square cutter (optional; you can use a butter knife and a ruler instead)

Food processor (optional but helpful; if mixing by hand, you’ll also need a large mixing bowl)

These look great when you use a small (1¾-to-2-inch) fish cookie cutter to cut out a whole school of them. But they taste just as good even if you decide to opt for simply cutting them into small squares.

4 tablespoons cold unsalted butter, cut into small pieces (or, if cold enough, grated on a box grater)

Preheat oven to 350° F. Line two baking sheets with parchment paper. (Note: You may wind up needing a third or having to reuse one for a second batch.)

In the bowl of a food processor, combine flour, butter, cheese, and salt. Pulse mixture thoroughly, until it resembles coarse crumbs.

While continuing to pulse mixture, pour water slowly through spout in food processor lid.

Place dough on a lightly floured surface and roll into a large rectangle 1/8 inch thick.

Use a fish-shaped cookie cutter to cut crackers out of dough, or cut the dough into small squares or rectangles. (It’s fine when working with this dough to gather up scraps and repeat rolling and cutting process a few times.)

Gently transfer crackers to lined baking sheet and bake until nicely golden, about 15 to 18 minutes.

A 3-inch square cutter makes forming these crackers a snap. If you don’t have one, though, it’s fine to use a pastry wheel, a bench scraper, or a butter knife (plus a ruler) to cut out squares.

6 tablespoons chilled unsalted butter, cut into small pieces

Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.

In the work bowl of a food processor, combine whole wheat flour, flour, salt, cinnamon, baking powder, and sugar. Pulse a few times, then add butter and pulse repeatedly until dough resembles coarse crumbs.

In a separate bowl, use a whisk or a fork to mix together honey, molasses, milk, and vanilla. While pulsing the dough, pour liquid mixture through the spout on the food-processor lid and continue pulsing until dough comes together.

Place dough on lightly floured work surface and divide in two. Wrap one half in plastic wrap and chill while working with the other half.

Roll dough out into a rectangle about 12 by 15 inches and ¼ inch thick. Use a 3-inch square cutter to cut about 7 squares, gathering up scraps and rerolling as needed.

Place squares on parchment-lined baking sheet and use a fork to poke holes all over the top of each cracker. Repeat process with second half of dough.

Bake until slightly browned at the edges, about 16 to 18 minutes.  Remove to a wire rack to cool.

What can you do with a stack of homemade graham crackers? Celebrate summer by making s’mores! You don’t even need a campfire—Here’s how to do it right in your kitchen.

2 rectangular, thin, 3-ounce chocolate bars

Preheat oven to 400° F. Place four of the crackers on a rimmed baking sheet.

Break each chocolate bar in half to create four squares. Place a chocolate square on top of each of the four crackers. Top each with 2 to 3 marshmallows. (Do not put the top crackers on yet.)

Bake until marshmallows are starting to melt together and are puffed and golden, about 3 to 5 minutes. Top each S’more with another cracker, press down gently, and serve.

Homemade Crackers: Goldfish and Graham