In the third installment of my February Homemade Baking Challenge, I am sharing a Ritz cracker recipe that is so simple you won’t have to guess at any of the ingredients. During the course of this baking challenge I’ve learned that you literally can make anything you see in a prepackaged box or bag at the grocery store. The shapes and sizes might not be as perfect but I can guarantee that what you make will taste better!
Ritz Crackers are a brand of snack crackers introduced by Nabisco in 1934. They are circular in shape, salted lightly on one side, and have a small scalloped edge. Since establishing their empire in the 1930’s the classic cookie has grown in such popularity that you can now follow Ritz crackers on Twitter and Facebook. The question that no one wants to ask is exactly what are the ingredients that make these cookies so delicious?! I set out to make a simpler and cleaner version of these cookies last weekend.
This past Sunday was yet another snowy day here in Ann Arbor. As a Minnesotan at heart I really do love winter, but it seems as if this year has been particularly cold and snowy. As I sat inside curled up, I actually found myself looking forward to the warmth and sunshine of spring. If only there was a fast forward button for these next few months! Regardless, there’s nothing better than warming up the house with the smell of baked goods on a chilly winter day. These crackers are such a cinch that you can have them ready in less than an hour!
Homemade Ritz Crackers
Adapted from Epicurious
2 cups flour, all-purpose
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoon butter, unsalted, cold
2 tablespoons olive oil
2/3 cup water
3 tablespoons olive oil, for garnish
1 tablespoon salt, for garnish
Preheat oven to 400 F.
Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor. Pulse to combine. Add cold butter a few small pats at a time, and pulse to combine. Add olive 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 like.
Bake the crackers on a parchment-lined baking sheet for ten minutes or until the crackers just begin to brown. As soon as you remove the crackers from the oven, brush them with the remaining olive oil and sprinkle with salt.
Heather’s Helpful Hints
Keep a close eye on your crackers to make sure they don’t bake for too long. Depending on how thin your dough is you made need to take a couple minutes off the baking times.