HOMEMADE RITZ CRACKERS

Serves 1
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Directions

  1. 1Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. 2Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  3. 3Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  4. 4Add the flour, sea salt, and butter into a food processor and pulse until small balls form.
  5. 5Add the flour, sea salt, and butter into a food processor and pulse until small balls form.
  6. 6Add the flour, sea salt, and butter into a food processor and pulse until small balls form.
  7. 7Next, add the honey, then slowly add in the water until mixed.
  8. 8Next, add the honey, then slowly add in the water until mixed.
  9. 9Next, add the honey, then slowly add in the water until mixed.
  10. 10Form the dough into a ball.
  11. 11Form the dough into a ball.
  12. 12Form the dough into a ball.
  13. 13On a lightly floured surface, roll the dough to 1/8” thickness.
  14. 14On a lightly floured surface, roll the dough to 1/8” thickness.
  15. 15On a lightly floured surface, roll the dough to 1/8” thickness.
  16. 16Use the cracker cutter to cut out the crackers.
  17. 17Use the cracker cutter to cut out the crackers.
  18. 18Use the cracker cutter to cut out the crackers.
  19. 19Use a toothpick or skewer to poke 7-8 holes in each cracker.
  20. 20Use a toothpick or skewer to poke 7-8 holes in each cracker.
  21. 21Use a toothpick or skewer to poke 7-8 holes in each cracker.
  22. 22Line the crackers on parchment paper about 1/2” apart, brush evenly with the beaten egg wash, and sprinkle with flakey salt if desired.
  23. 23Line the crackers on parchment paper about 1/2” apart, brush evenly with the beaten egg wash, and sprinkle with flakey salt if desired.
  24. 24Line the crackers on parchment paper about 1/2” apart, brush evenly with the beaten egg wash, and sprinkle with flakey salt if desired.
  25. 25Take the extra dough, form into a ball, and roll to 1/8” thickness and repeat the cutting and poking steps.
  26. 26Take the extra dough, form into a ball, and roll to 1/8” thickness and repeat the cutting and poking steps.
  27. 27Take the extra dough, form into a ball, and roll to 1/8” thickness and repeat the cutting and poking steps.
  28. 28Bake for about 8-10 minutes until golden.
  29. 29Bake for about 8-10 minutes until golden.
  30. 30Bake for about 8-10 minutes until golden.
  31. 31Let cool, then store in an airtight container for up to a week.
  32. 32Let cool, then store in an airtight container for up to a week.
  33. 33Let cool, then store in an airtight container for up to a week.

Ingredients

  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 4 tbsp cold, salted butter cut into 1/2” pieces
  • 4 tbsp cold, salted butter cut into 1/2” pieces
  • 4 tbsp cold, salted butter cut into 1/2” pieces
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 2 tbsp cold water
  • 2 tbsp cold water
  • 2 tbsp cold water
  • flakey salt
  • flakey salt
  • flakey salt
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

food processorbaking sheetparchment paperrolling pincracker cuttertoothpickskewerairtight container

Tips

  • Use organic ingredients when possible.
  • Brush crackers evenly with egg wash and sprinkle with flaky salt.
  • Bake until golden brown.
  • Store in an airtight container for up to a week.
HOMEMADE RITZ CRACKERS | Clip Recipe