Ah, got it! You want to make something like Ritz Crackers at home. I can give you a recipe that’s really close to the original—light, buttery, and flaky. Here’s a reliable version:
Homemade Ritz-Style Crackers
Ingredients (makes about 30–40 crackers):
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons (56 g) unsalted butter, cold and cubed
- 1/4 cup (60 ml) water (cold)
- 1 teaspoon sugar (optional, for a slight sweetness)
- Extra butter or oil for brushing
- Coarse salt for sprinkling
Instructions:
- Mix dry ingredients
- In a bowl, combine the flour, salt, baking powder, and sugar if using.
- Cut in the butter
- Add the cold cubed butter. Use a pastry cutter, fork, or your fingers to mix until the texture resembles coarse crumbs.
- Add water
- Slowly pour in the cold water, mixing until the dough just comes together. Don’t overwork it.
- Chill the dough
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough
- Roll it very thin—about 1/16 inch thick (Ritz crackers are super thin).
- Cut crackers
- Use a round cookie cutter (about 2 inches) to cut circles. Poke each cracker with a fork to prevent puffing.
- Bake
- Preheat oven to 375°F (190°C).
- Place crackers on a parchment-lined baking sheet. Brush lightly with melted butter or oil and sprinkle a tiny bit of coarse salt.
- Bake 8–10 minutes, or until edges are lightly golden. Watch carefully—they burn fast!
- Cool and store
- Let crackers cool completely on a wire rack. Store in an airtight container for up to a week.
✅ Tips:
- For extra flakiness, you can laminate the dough: roll it, fold it like a letter, chill, then roll again before cutting.
- Using unsalted butter gives more control over salt.
If you want, I can also give you a shortcut version that tastes almost exactly like Ritz and comes together in 15 minutes, without chilling the dough.
Do you want me to do that?
