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Homemade Ritz Crackers


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Ingredients

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Dough

  • 370-400 g bakers flour
  • 3 tsp baking powder
  • 1 tbsp raw sugar
  • 1/2 tsp salt, Plus 1/2 tsp extra
  • 6 tbsp Cold Butter, Plus 3 tbs extra, Melted
  • 2 tbsp vegetable oil
  • 180 g water
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Recipe's preparation

    Ritz Crackers
  1. Preheat oven to 200 Deg Fan Forced.

    2.     Put the flour, baking powder, sugar, and 1/2 tsp of salt in the jug and mix 3 sec, speed 7.

    3.     Add cold butter and mix 3 sec, speed 7.

    4.     Add vegetable oil and mix 3 sec, speed 6

    5.     Add water and mix 3 sec, speed 6, then knead for 1 min.

    6.     Roll dough out as thin as you can on a very floured bench. (Mine were waaayyy to thick as you can see from the picture!) Use cookie cutters to cut the dough out, use a bigger cutter then you want the crackers to be as the dough is very stretchy and pulls back, hence why mine are oval.

    7.     Poke holes in the dough – they help the crackers to bake correctly.

    10.  Bake the crackers on a greased tray for 10 minutes or until the crackers just begin to brown.

    11.  While the crackers are baking, melt the remaining butter and mix in the remaining salt.

     

    12.  As soon as you remove the crackers from the oven, brush them with the salty butter.

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Accessories you need

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Tip

You may want to roll dough out using a pasta roller.

Next time I make them I will cut into squares instead of circles. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Made these today and they were very easy and very...

    Submitted by Fly14 on 3. July 2017 - 17:59.

    Made these today and they were very easy and very yummy. They go well with dips.

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  • Beaut Ritz crackers - section

    Submitted by BarbF on 18. January 2016 - 10:58.

    Beaut Ritz crackers - section dough and roll out in pasta rollers to get them really thin OR roll pastry into logs and cut 20 cent sized slices.

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  • Great recipe, brushed with

    Submitted by karls.g on 23. December 2015 - 15:59.

    Great recipe, brushed with milk & sprinkled with salt prior to baking. I also had more success cutting the crackers on baking paper and transferring to a tray before cooking. For the thicker crackers I rolled, I dropped the oven temperature to 180 degrees and baked for an additional 10 - 15 minutes.

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  • Fantastic recipe, been making

    Submitted by ThermoBread on 28. August 2015 - 11:08.

    Fantastic recipe, been making a few times now but I found round cutting is far too time consumption so I cut it into diamond or square shape like crackers

    For future reference, 6 tablespoons of butter is covered to 85g 

    I think there is also a non-thermomix version online, thanks to convert it to thermomix version here

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  • My second batch is in the

    Submitted by CazzaG on 12. July 2015 - 11:50.

    My second batch is in the oven, this time I put 1 tbsn quinoa and 1 tbsn linseed a in them... Let's see how that rolls!

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  • Whole family love these!

    Submitted by DSign on 23. February 2015 - 22:14.

    Whole family love these! Thanks tmrc_emoticons.)

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  • I've made these a few times

    Submitted by Mother Mix on 27. August 2014 - 07:38.

    I've made these a few times now, to go with various dips for the kids lunches. I use my pasta machine to roll out portions of the dough, a little more time consuming, but I then know they're all even and cook the same. 

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  • These were great! Thanks for

    Submitted by Donnza79 on 18. August 2014 - 11:50.

    These were great! Thanks for the recipe! I rolled mine way too thick in the middle...outside crackers were a great thickness! LOL I rolled directly onto baking paper and then cut into squares/rectangles/odd looking shapes at the edges tmrc_emoticons.) Then transferred baking paper onto a tray! Yummy crackers and so easy! Will definitely be making these again!

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  • Loved these, will definitely

    Submitted by sgoff72 on 1. June 2014 - 19:34.

    Loved these, will definitely be making these again this week

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  • Yum, these are great! I

    Submitted by Tal16 on 10. May 2014 - 14:52.

    Yum, these are great! I brushed hot biscuits with olive oil and sprinkled with salt. Will be making these again! Thanks  tmrc_emoticons.)

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  • I have made these twice now -

    Submitted by Maralovescooking on 3. March 2014 - 22:08.

    I have made these twice now - my second batch was better that my first, but both were good! The second time I divided the pastry into 3 and rolled each ball straight onto baking paper, then cut into squares, then put the baking paper onto a tray and baked them. This meant that the shapes were a little bit more even. I also cooked them for an extra 5 mins or so and they were a bit crunchier. I'm hoping to make these regularly to replace the bought ones. Thanks for this recipe!! Yum!

    Cooking 1

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  • Quick n easy, and super tasty

    Submitted by ThermoJax on 3. March 2014 - 21:17.

    Quick n easy, and super tasty with herb & garlic dip tmrc_emoticons.)

    My crackers also were a bit distorted, but it had that rustic look. I only used half the dough, hoping it freezes ok.

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