Homemade Ritz Crackers Recipes

RITZ CRACKERS FROM SCRATCH

Steps:

• Preheat oven to 400 F and line baking sheets with parchment paper.
• Add flour, baking powder, sugar, and 1/2 tsp of salt to the food processor and give a quick pulse to combine.
• Add 6 tablespoons of cold butter a few small pats at a time, and pulse to combine then. Then slowly add vegetable oil slowly with the food processor running.
• While the food processor is pulsing, add water a little bit at a time until a dough starts to form into a ball.
• On a floured surface, roll dough out as thin as you can with a rolling pin. Add more flour if needed when it sticks.
• Use cutter to cut the dough out and add cut outs to baking sheets. Continue to roll out dough and cut out crackers until all the dough is used up and place them on parchment lined baking sheet.
• Poke holes in each of the crackers: 2, 3, and 2.
• Brush the cracker cut outs with the egg wash and sprinkle with a kosher salt
• Bake in oven for 10 minutes in the center rack.
• Melt remaining 2 tablespoons of butter and then brush with melted butter while still hot.
• Cool and enjoy!

HOMEMADE RITZ CRACKERS RECIPE

Steps:

• In a food processor, pulse flour, baking powder, coconut sugar, and salt until combined.
• Add solid coconut oil and continue to pulse.
• Add avocado oil and water and pulse until the mixture forms a sticky ball.
• Remove dough from food processor and wrap in plastic wrap. Rest 15-30 minutes in the fridge. (This will help it roll out!)
• Preheat oven to 400°F (200°C).
• Cut chilled dough ball in half. Re-wrap one half and return it to the fridge while you roll out the other half.
• Lightly flour a sheet of parchment and roll out dough between sheets of parchment. Roll as thinly as possible-less than ⅛ of an inch is ideal.
• Cut rolled dough into desired shapes using a cookie cutter, or slice into squares with a knife. (I used a 1½ inch fluted round cookie/biscuit cutter.)
• Transfer to a baking sheet lined with parchment and lightly sprayed. Poke a few holes into each cracker with a toothpick or skewer. (This will prevent the dough from poofing in the oven!)
• Collect excess dough, re-roll, and continue to cut out shapes until complete. (If dough won't roll, let it rest 10 minutes in the fridge and come back.)
• Continue process with other half of dough, until all crackers are cut.
• Brush cut dough shapes with egg wash (or melted butter/coconut oil) and sprinkle with coarse sea salt.
• Bake 12 to 15 minutes, until golden brown.
• Allow to cool completely before enjoying!
• Store in an airtight container at room temperature for about 1 week.
• Yields around 90 to 100 homemade Ritz crackers.

HOMEMADE RITZ CRACKERS RECIPE

Steps:

• Preheat oven to 400 F.
• Put the flour, baking powder, sugar, and 1/2 tsp of the salt in the food processor.
• Pulse to combine.
• Add cold butter a few small pats at a time, and pulse to combine.
• Add vegetable 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. Mine ended up being all different thicknesses. Don't sweat it; they are homemade crackers! If you are really concerned, use a pasta maker to make the dough all one thickness.
• 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 like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake evenly - so be sure to poke some.
• Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown.
• While the crackers are baking, melt the remaining butter and mix in the remaining salt. (Some people said that my crackers weren't salty enough, so add more or less salt to your taste.)
• As soon as you remove the crackers from the oven, brush them with the salty butter.
• Cool and eat!

EASY RITZ™ TOFFEE

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place crackers in single layer in pan.
• In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9 minutes longer, stirring frequently, until light brown color. Remove from heat. Add vanilla; stir until blended. Immediately pour mixture evenly over crackers in pan; spread to cover.
• Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool completely, about 2 hours or until chocolate is set. Break into pieces. Store covered in refrigerator up to 1 week.

HOMEMADE RITZ CRACKERS

Steps:

• 1) Preheat oven to 400 F. 2) Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor. 3) Pulse to combine. 4) Add cold butter a few small pats at a time, and pulse to combine. 5) Add vegetable oil. Pulse to combine. 6 Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball. 7) Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don't sweat it. They are homemade! If you are really concerned, Jeffrey had luck using a pasta maker to make the dough all one thickness - great idea! 8) Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like. 9) Poke holes in the dough in the Ritz pattern or any pattern you like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake correctly - so be sure to poke some. 10) Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown. 11) While the crackers are baking, melt the remaining butter and mix in the remaining salt (Some people said that my crackers weren't salty enough. Add more or less salt to your taste.) 12) As soon as you remove the crackers from the oven, brush them with the salty butter.

BUTTER CRACKERS AKA RITZ CRACKER CLONE

Steps:

• Combine all dough ingredients in a large mixing bowl. If using a mixer, use the paddle attachment and mix on low speed for one minute. If mixing by hand, use a large wooden spoon and mix for one minute. The dough should form a firm ball and shouldn't be sticky. Mix in extra flour or milk as needed to adjust texture.
• Transfer dough to a lightly floured surface and knead for 30 seconds to make sure all ingredients are evenly incorporated. The dough should be slightly tacky but not sticky.
• Preheat the oven to 400 degrees Fahrenheit, or 350 degrees Fahrenheit for a convection oven. Line 2 baking pans with parchment paper or silicone baking mats. Do not oil the paper or silicone mats.
• Use a rolling pin to roll out the dough on a floured work surface, frequently lifting the dough with a metal pastry scraper or bowl scraper to be sure it isn't sticking and dusting with more flour underneath if need be. You can flip the dough over and continue rolling with the bottom side up. The goal is to roll it to about 1/8 inch thickness. Use a fork or dough docker and poke holes all over the surface of the dough. Brush the surface of the dough with an even coating of the egg wash and sprinkle with fine salt.
• Use a small cookie cutter dipped in flour to make round crackers or cut into squares or diamonds with a pizza cutter. Place the crackers about 1/2 inch apart on the prepared pans. Gather any scrap dough and repeat the rolling out, egg wash and salting process until all dough is formed into crackers.
• If making more than one pan of crackers you can bake them all at once. Place the pans on different shelves and bake for 8 minutes, rotate the pans and bake for an additional 8 to 12 minutes, or until the crackers are firm and lightly golden. Remove the pans from the oven and brush the hot crackers with the melted butter. Immediately, turn off the oven, then return the pans to the hot oven for 3 to 5 minutes. Remove the pans from the oven and let the crackers cool on the pan. The crackers are done when they have a rich golden brown color and are fairly dry and crisp. If they don't snap cleanly after they cool, return the pan to a hot oven for a few more minutes until they dry sufficiently to snap when broken.