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Incredibly crunchy, here are the homemade Ritz


With a savory and sweet flavor at the same time, Ritz-type crackers are very easy to prepare at home. Let’s find out the infallible recipe!

The Ritz, or their mini variant, have been the snack of many kids of my generation. A pleasantly salty snack enclosed in a red bag that immediately evokes happy memories. Now that the snacks are an attack on the line, the ritz become a real cuddle , also perfect for bringing a different aperitif to the table.

I never thought the recipe for homemade ritz was so simple. The key to success is the perfect balance between sweet and savory , obtained in the preparation phase with sugar and salt. The delicate flavor of butter gives the recipe its definitive boost.


How to make homemade ritz crackers

You can perform these operations by hand or using a Thermomix- type robot with blades. Less suitable but still suitable is the planetary mixer equipped with a leaf hook.

  1. Sift the flour and baking powder and put them in the robot or in a bowl together with the sugar and salt . Add the cold butter into small pieces and work quickly so as to obtain a mixture similar to wet sand and rather loose.
  2. Add the last two ingredients, that is the oil and the water and knead to obtain a smooth and homogeneous dough. Wrap it in plastic wrap and leave it in the refrigerator for 30 minutes.
  3. After the rest time, with the help of two sheets of parchment paper, roll it out to 2 mm thick . With a pastry cutter with the appropriate mold, cut into disks of about 3 cm in diameter, place them on a baking sheet lined with parchment paper and prick the surface with the tines of a fork.
  4. Bake in a convection oven for 15 minutes at 200 ° C. Meanwhile, melt the salted butter in a bain-marie and brush the surface as soon as it is ready. Alternatively, you can use normal butter and add a generous pinch of salt.

Try the homemade tuc recipe too!


These delicious snacks, one after another, can be kept in a cool and dry place for about 1 week or 10 days, preferably in a paper or food bag. We do not recommend freezing in the freezer.


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