Up your charcuterie board with these crispy, bubbly, and buttery homemade Ritz Crackers. They’re made with real butter!
Servings: 50 crackers
Ingredients
-
1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon salt, plus more for topping
- 3 tablespoons (1½ oz/42 g) plus 1 tablespoon (½ oz/14 g) butter, cold and diced
- 1 tablespoon vegetable oil
- ¼ cup (2 floz/60ml) water
- 1 egg, beaten, for egg wash
-
salt, for sprinkling
Instructions
-
In a medium bowl, combine the flour, baking powder, sugar, and salt.
-
Cut in 3 tablespoons (1½ oz/42 g) butter until the mixture is crumbly, then stir in the oil.
-
Stir in the water until the mixture forms a dough. It will be very wet but should hold together.
-
Wrap well and chill the dough for at least 1 hour (and up to 2 days).
-
When ready to bake, preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
-
Working with a quarter of the dough at a time, on a floured surface, roll out to ⅛-inch-thick (3 mm) or less (as thin as possible) and use a 1½-inch (4-cm) round cutter to cut as many circles as you can.
-
Transfer the circles to a lined baking sheet, then poke holes all over the dough with a toothpick. Brush with the egg wash and sprinkle with some salt.
-
Bake for 10 minutes, until the crackers are bubbled up and golden brown. I like to bake one sheet at a time.
-
Melt the remaining tablespoon of butter and brush on the crackers while still warm. Let cool completely on a wire rack while rolling and baking the remaining crackers.
-
Store in an airtight container at room temperature for up to 1 week.
Ingredients
-
1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon salt, plus more for topping
- 3 tablespoons (1½ oz/42 g) plus 1 tablespoon (½ oz/14 g) butter, cold and diced
- 1 tablespoon vegetable oil
- ¼ cup (2 floz/60ml) water
- 1 egg, beaten, for egg wash
-
salt, for sprinkling
Instructions
-
In a medium bowl, combine the flour, baking powder, sugar, and salt.
-
Cut in 3 tablespoons (1½ oz/42 g) butter until the mixture is crumbly, then stir in the oil.
-
Stir in the water until the mixture forms a dough. It will be very wet but should hold together.
-
Wrap well and chill the dough for at least 1 hour (and up to 2 days).
-
When ready to bake, preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
-
Working with a quarter of the dough at a time, on a floured surface, roll out to ⅛-inch-thick (3 mm) or less (as thin as possible) and use a 1½-inch (4-cm) round cutter to cut as many circles as you can.
-
Transfer the circles to a lined baking sheet, then poke holes all over the dough with a toothpick. Brush with the egg wash and sprinkle with some salt.
-
Bake for 10 minutes, until the crackers are bubbled up and golden brown. I like to bake one sheet at a time.
-
Melt the remaining tablespoon of butter and brush on the crackers while still warm. Let cool completely on a wire rack while rolling and baking the remaining crackers.
-
Store in an airtight container at room temperature for up to 1 week.
-