In a large mixing bowl, combine the flour, fine sea salt, smoked paprika, dried onion flakes, garlic granules, and Dijon mustard powder. Use a fork or a whisk to mix the dry ingredients thoroughly. This step is crucial—allow your flavor components to mix evenly.

Next, add the chilled butter cubes to your dry mixture. This is where you get your hands a bit dirty. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. The key here is to work quickly, keeping the mixture cold. This will help create that desired flaky texture in your goldfish.

Now comes the star of the show: the cheese. Fold in the coarsely shredded cheddar, ensuring it’s well combined with your dough. The cheese will add both flavor and richness, so don’t skimp on this step.

Slowly add in the ice-cold water, one tablespoon at a time, mixing until the dough holds together. You want it to be pliable without becoming sticky. Once you achieve the right consistency, form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes. This resting period allows the flavors to meld and the dough to firm up.

After chilling, preheat your oven to 350°F (175°C). Once your oven reaches temperature, take the dough out and let it sit for a few minutes. On a floured surface, roll out the dough to about 1/8 inch thick. Grab a fish-shaped cutter or a simple knife to cut out your goldfish shapes. Place them on a parchment-lined baking sheet, leaving some space in between.

Sprinkle a little flaky sea salt over the top of your goldfish before placing them in the oven. Bake for 10-12 minutes or until they are golden brown. Keep an eye on them, as baking times can vary depending on your oven. You want them to be crunchy but not burnt.

Once they’re baked, remove them from the oven and let them cool on a wire rack. After they’ve cooled, they’re ready to devour!