Preheat oven to 350°F (176°C).

In a food processor add all the ingredients except the cold water. Pulse for 30 seconds to start to combine everything. Pour in the water and pulse for another 30 to 45 seconds or until a dough forms.

Knead with your hands for 1 to 2 minutes into a ball and chill in the fridge for 15 minutes.

Lightly dust the surface with flour where you are going to roll out the dough. Use a rolling pin to roll the dough out to be about ¼ inch thick. Roll it out into a large rectangle. Lightly spray with spray oil if desired.

Use the goldfish stamp to create as many goldfish as possible and then place them on the baking sheet. Repeat the process again with the scraps until you have made all your goldfish. You don't need to keep spraying it with oil, one time is enough.

Bake in the oven for 12 to 15 minutes until darkened in color. If you bake it for less time they turn out puffier and chewier (which I personally liked more) but baking for longer will give them more of the typical cracker feel.

Allow to cool completely (about an hour) before placing in a container for storage.