Homemade Ritz Crackers
These homemade Ritz crackers are even better than the store-bought version! With no preservatives or additives, you can't go wrong with this recipe. This recipe is a new favorite for our family, and I know you will love them too. You'll never go back to the store-bought version again!
Servings: 48 crackers
Equipment
- Rolling Pin
- food processor
- cookie cutters
Ingredients
Dough Ingredients
- 2 cups flour all-purpose
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoons butter unsalted, cold
- 2 tablespoons canola oil
- ½ cup water more as needed
Garnish Ingredients
- 3 tablespoons canola oil
- 1 tablespoon salt
Instructions
- Preheat the oven to 400 F.
- Put the flour, baking powder, sugar, and ½ teaspoon of salt in the food processor. Pulse to combine. Add cold butter a few small pats at a time, and pulse to combine. Add oil. Pulse to combine. Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
- Roll dough out as thin as you can. Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like. Poke holes in the dough in the Ritz pattern or any pattern you want.
- Bake the crackers on a parchment-lined baking sheet for ten minutes or until the crackers just begin to turn golden brown. As soon as you remove the crackers from the oven, brush them with the remaining oil and sprinkle them with salt.
Heather's Helpful Hints
- Working with the Dough: You can sprinkle your work surface with flour if you find the dough is too sticky. Make sure to use just a little at a time. You can also refrigerate the dough for 10-15 minutes before rolling it out.
- Humidity and Dough: The amount of water you need to add depends largely on the humidity of your kitchen. Start out with the amount of water indicated in the recipe. Add water one tablespoon at a time until the dough comes together. Remember, this is a wet dough.
- Reader Feedback: Some readers skipped the rolling pin and simply used their hands to pat down the dough. If you don't have a rolling pin on hand, this is a great suggestion! Make sure you pat the dough into an even layer.
Nutrition
Serving: 1cracker | Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 181mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 44IU | Calcium: 12mg | Iron: 0.3mg
This recipe was found on My Sweet Precision. Thank you for visiting!