Monday, November 26, 2012

Homemade Whole Wheat Ritz Crackers

Homemade Whole Wheat Ritz Crackers
Me and Ritz crackers go way back.

When I was a kid (like...2nd-4th grades I believe) I used to have to go to the speech trailer at my school (which was a Catholic school, and I had to walk through the cemetery to get to the speech trailer)-I had difficulty pronouncing my "r's" correctly (they came out like "w's"..."wabbit"...etc.). Anyway, I had a great speech therapist and it was always fun and the problem was resolved, I can now say...well...resolved (not wesolved). One of my most vivid memories of going there was that I would always immediately attack a sleeve of Ritz crackers with glee. I don't know why. But they were there and I always ate them. And I loved it.

Now-a-days I use Ritz crackers in my cooking, as well as to occasionally spread some peanut butter on as a snack. guys know me and processed just...makes me feel ugh. Have you read the ingredients on Ritz crackers? Ugh!  Anywhozzle, one day I had a bunch of super salty homemade peanut butter at my disposal (accidentally used dry roasted peanuts) and I like really wanted to use it on Ritz crackers. But I didn't want to buy them. So I hard could they be to make? I did a little google-ing, found a recipe, and turns out-not very hard at all! These crackers definitely don't taste exactly like Ritz (although perhaps the fact that I healthified these by subbing in half whole wheat contributed) but they are still super good. Definitely best on the day they're made, but I always manage to eat them leftover too. And the best part is-I don't feel bad at all about eating them. Nothing but pure contentment here.

(That's pure contentment here...not puwe contentment hewe :P)

 Homemade Whole Wheat Ritz Crackers

Adapted from Cupcake Project's "Homemade Ritz Crackers"

Homemade Whole Wheat Ritz Crackers
Makes approx. 50 crackers.
  • 1 cup all-purpose flour + extra for rolling and dusting
  • 1 cup whole wheat flour
  • 3 tsp. baking powder
  • 1 tbsp. granulated sugar
  • 1 tsp. table salt, divided
  • 6 tbsp. cold unsalted butter, cubed + 2 tbsp. melted unsalted butter
  • 2 tbsp. canola/vegetable oil
  • 2/3 cup water
  • Kosher/sea salt, for sprinkling
Homemade Whole Wheat Ritz Crackers
  • Preheat oven to 400 degrees. Line 2 pans with parchment paper.
  • Combine flours, baking powder, sugar, and 1/2 tsp. salt in a food processor.
  • Add in the cold butter, pulse until the butter is broken into smaller pieces and the mixture resembles coarse crumbs.
  • Pulse in oil.
  • Add water, a little at a time, and pulse until a ball of dough forms.
  • Place dough on a floured surface and (using a floured rolling pin and adding more flour as needed to the pin and the dough prevent sticking) roll out the dough as thin as possible. (You can use a pasta roller for optimal uniformity.)
  • Using cookie cutters, a pizza cutter, or whatever you desire cut dough into desired cracker shape.
  • Transfer cut out dough onto sheets, leaving some space between. Poke holes into the dough (using a skewer, toothpick, end of a thermometer, fork, etc.) into desired pattern.
  • Bake 10+ minutes, until lightly browned.
  • Mix melted butter and 1/2 tsp. salt. Brush onto cooked crackers. If desired, sprinkle kosher/sea salt on top.
  • Allow to cool and enjoy!
Homemade Whole Wheat Ritz Crackers
Da da da DA!


Post a Comment

I love hearing from you-so please let me know what's on your mind! :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly and PDF
I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

About Me


Follow by Email

Featured Post

Whipped Goat Cheese Dip with Caramelized Onions

Popular Posts

Image Map


Powered by Feastie

Life on Instagram

Grab a Button!

Designed By:

Designed by MunchkinLand Designs --With elements by Hey Hey Designs
Kayle Blogna. Powered by Blogger.
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved