Sourdough Goldfish Crackers

Use the small holes of a box grater to grate the block of cheddar cheese.
8 oz Block of Sharp Cheddar Cheese
Add the shredded cheese, softened butter, and sourdough discard to a food processor with the blade attachment and pulse a few times to blend completely.
Mix the dry ingredients in a separate bowl, add to the food processor, and pulse until a ball of dough forms.
4 TBS Unsalted Butter, 100 g Sourdough Discard, 80 g All-purpose Flour, 1 tsp Kosher Salt, ½ tsp Baking Powder, ½ tsp Turmeric
Pat the dough into a disc (it should feel like Play-Doh), wrap in plastic wrap, and refrigerate to rest and chill the dough for at least 30 minutes and up to a couple of days.
Preheat the oven to 350ºF (177ºC) and line baking sheets with parchment paper.
Let the chilled dough soften at room temperature for 5 minutes. Roll the dough in between two large pieces of parchment paper into a thin slab, less than ⅛" thick.
Use the goldfish cracker cut-outs to cut goldfish, separate, and place close together on the baking sheets. Re-roll scraps.
Dock the sourdough goldfish with a small hole using a wooden dowel or toothpick.
Bake one sheet at a time for 13-14 minutes or until the goldfish turn dark orange brown and are crispy. Thinner crackers will bake faster and thicker crackers may need longer.
Cool completely before serving as they crisp more as they cool.