Ingredients
- 1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons granulated sugar
- 1/4 teaspoon salt, plus more for topping
- 3 tablespoons (1½ oz/42 g) cold butter, diced
- 1 tablespoon vegetable oil
- 1/4 cup (2 fl oz/60 ml) water
- 1 egg, beaten (for egg wash)
- 1 tablespoon (1/2 oz/14 g) butter, melted (for brushing)
- Salt, for sprinkling
Instructions
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs. Stir in the vegetable oil.
- Add the water and stir until a soft, wet dough forms. Wrap and chill the dough for at least 1 hour or up to 2 days.
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Working with 1/4 of the dough at a time, roll out on a floured surface to 1/8-inch (3 mm) thick or thinner. Cut into 1.5-inch (4 cm) rounds using a cookie cutter.
- Place rounds on prepared baking sheets. Use a toothpick to poke holes in the top of each cracker. Brush with beaten egg and sprinkle with salt.
- Bake for 10 minutes, one sheet at a time, until puffed and golden brown.
- While still warm, brush crackers with melted butter. Cool completely on a wire rack. Repeat with remaining dough.
- Store in an airtight container at room temperature for up to 1 week.
Notes
- Make sure the butter is cold when cutting it into the flour for a flaky texture.
- Roll the dough as thin as possible for the crispiest crackers.
- Use a toothpick to create the classic Ritz cracker look and texture.
- Brush with extra butter after baking for rich flavor and shine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cracker
- Calories: 35
- Sugar: 0.3g
- Sodium: 58mg
- Fat: 2.3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 6mg
