Homemade Ritz crackers from Taste & Technique: Recipes to Elevate Your Home Cooking (page 365) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on December 22, 2016

    This recipe caused me a lot of grief. I had to get a US nickel to see how thick it is so I could roll out the dough to the correct thickness. Why not use real measurements? She has you throw away the dough between the cut circles. Really? I rolled them out again and baked them....not quite as good as the first roll crackers. Then came the baking time. My oven IS the correct temperature. The recipe says bake 7-9 minutes. Not even close to done. Mine needed another 7 to 10 minutes. The crackers were 'meh' for what it is worth.

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