Ritz Crackers Homemade
Make these homemade ritz crackers with only 5 simple ingredients you likely have on hand! They have that same buttery, flaky texture of store-bought crackers and are so satisfying to make yourself for a crunchy snack!
Servings: 40 crackers
Ingredients
Ritz Crackers
- 1 cup all-purpose flour
- 4 tbsp unsalted butter cold from fridge
- ½ tsp salt
- 1 tbsp maple syrup
- 2 tbsp iced cold water
- 1 egg for egg wash to brush on top
- flaky salt optional for sprinkling on top
Optional Fillings (Peanut Butter)
- 3 tbsp natural peanut butter
- 1 tsp maple syrup
Optional Fillings (Cheese)
- 4 oz cheddar cheese cubed or shredded
- ¼ cup canned evaporated milk other milk varieties do not work well here
- 1 tsp flour
Instructions
- Add the flour, butter, and salt to a food processor and pulse it in increments until it forms into a grainy, sand-like texture.
- Add the maple syrup and iced cold water to the food processor and pulse until it starts to form into a dough. It will seem dry and grainy at first but will eventually come together into a dough. Scrape down the sides as needed.
- Form a disc with the dough, wrap it in plastic, and refrigerate the dough for 20 minutes as you preheat the oven.
- Preheat the oven to 400 degrees F.
- Place the dough onto a lightly floured sheet of parchment paper. Roll the dough out to be ⅛ of an inch thick or less. You will want to make sure that the dough is thin since the crackers will slightly puff up a bit while baking. Try to make sure that the dough is rolled out evenly so that the crackers cook through evenly.
- Use a ridged-edge cutter to cut out shapes from the dough. Peel away the scraps and transfer the cracker shapes to a parchment-lined pan or transfer the same sheet of parchment paper to a baking sheet to prevent the shapes from distorting. Gather the scraps, re-roll the dough, and cut out more cracker shapes. Repeat this process until all of the dough is used up.
- Use a toothpick or a skewer to poke 7 holes into the crackers (this helps prevent the crackers from puffing up to much while baking). Whisk the egg and brush a very light layer evenly on top of the cracker shapes. Sprinkle with extra flaky salt if desired.
- Bake the crackers for 8 to 10 minutes or until the edges are lightly golden brown. Keep a very close eye on the crackers as they can burn easily. Allow the crackers to cool completely before removing them from the pan. They will seem light in color at first but will darken and harden as they cool.
- For an optional peanut butter filling, mix together the peanut butter and maple syrup until it forms a thick paste to spread between the crackers. For an optional cheese filling, add the evaporated milk and cheese to a saucepan over medium heat until the cheese is melted into a creamy sauce (stirring often). Remove from the heat and stir in the flour. Allow it to cool slightly and spread between crackers. Do not let it sit for too long before spreading because it will harden.
Notes
- Make sure to roll the dough out thin to about 1/8 inch thickness or less to obtain that crunchy, cracker texture. Rolling the dough out too thick will result in a biscuit-like texture that is soft and not crunchy. If the dough is not rolled out evenly, you will end up with edges that are browning much more quickly than the center.
- If you don't have a ridged-edge cutter, you can use any circular cookie cutter! You can also use a pizza slicer to slice the dough into rectangles to create rectangular-shaped crackers!
- Make sure to let the crackers cool completely before serving. They will be soft at first right out of the oven but will firm up as they cool.
Nutrition
Calories: 24kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 41IU | Calcium: 2mg | Iron: 0.2mg
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