Ritz crackers are one of the few savory snacks I cannot say no to; usually when I want to munch on something I always prefer something sweet, but Ritz crackers, with their particular sweet and salty taste, are always irresistible.
Unfortunately, however, as is often the case for “American-made” products, Ritz crackers are full of unhealthy fats, so I usually refrain from putting them in the shopping cart, choosing as a cocktail snack alternative less harmful pistachios, peanuts, and various seeds.
Then a couple of nights ago I said to myself: I can make most cookies at home… I don’t see why I should not be able to make crackers at home, right?
Half an hour later, after studying recipes, it took half an hour to make the dough and … mission accomplished!
Here are my fantastic homemade Ritz crackers, as good as the original and so healthy that I can eat them without feeling guilty!
I have made half the amount required by the original recipe, which is stated in cups; for greater precision, if you have the appropriate measuring cups, follow the American amounts. The conversion rounds off the amounts, and there is always a risk of making mistakes.
For about forty crackers (oops, they were gone before I could count them!), you will need
- 120 g of flour
- 8 g (a scant coffee scoop) of baking powder for bread and savory pies
- 8 g of sugar
- a healthy pinch of salt
- 45 g of cold butter
- 15 g of vegetable oil
- 80 g of water
- some butter and extra salt to brush the crackers
First, preheat the oven to 200°.
In a bowl (or better still in the Kitchen Aid, or if you want to be true to the original recipe, in the Moulinette) add the flour, baking powder, sugar, salt and stir quickly; add the cold butter from the fridge cut into small cubes and work with the electric mixer; then add the oil and water, a little at a time, until the dough holds together and can be easily worked by hand.
Transfer the dough to the work surface and roll it out with the rolling pin as thinly as possible. Really, really thin! I found it very convenient to do this by placing the dough between two sheets of parchment paper, so it does not stick to the work surface, but a pasta machine, if you have one, could also be of great help.
Cut the dough with the cookie molds, and transfer the dough molds thus obtained on a baking sheet covered with parchment paper.
Then make many little holes on the surface of the dough, as in the original Ritz crackers: this is not just a decoration, but a little precaution that allows our crackers to cook better.
Bake the crackers for about ten minutes, until they start becoming golden. I preferred to bake them half the normal baking time, and raised the oven temperature to grill for the remainder of the time, but I suggest you do more than one batch and test how they bake in your oven.
Once they are done, take your homemade Ritz crackers out of the oven, brush them lightly with melted butter, and sprinkle them with a pinch of salt.
They are really good to eat as is, but if by chance you need some ideas on how to use them for delicious finger foods, I suggest you take a look at the official Ritz website, where there are some interesting recipes.
P.S. I almost forgot: Happy Thanksgiving my friends! Is someone celebrating tonight?