Ritz Crackers From Scratch Recipes

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!

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.

RITZ CRACKER PIE CRUST (9 INCH)

Steps:

• Mix together cracker crumbs and sugar.
• In a slow stream add butter, using a fork to toss well.
• Press into a 9-inch pie plate, moulding bottom and sides.
• Bake in a 350 degree, pre-heated oven for 10 minutes.
• Remove and cool.