I’m trying without success to make a reasonable facsimile of Ritz crackers. Buttery and flaky is what I’m going for. I followed a couple of recipes for “copycat” Ritz, but the end result is nothing like the iconic cracker.
I’m wondering if, instead of cutting the butter into the flour, should I laminate the dough? If that’ll get me a nice, flaky, crumbly cracker, I’ll try it! Alternately, I’m wondering if the dough isn’t hydrated enough. The last batch I made, though, was too, too wet. I had to add about another 1/4 cup of flour just to get the dough to come together.
The recipes I’ve attempted are all no-yeast, leavened with baking powder.
I’m wondering if, instead of cutting the butter into the flour, should I laminate the dough? If that’ll get me a nice, flaky, crumbly cracker, I’ll try it! Alternately, I’m wondering if the dough isn’t hydrated enough. The last batch I made, though, was too, too wet. I had to add about another 1/4 cup of flour just to get the dough to come together.
The recipes I’ve attempted are all no-yeast, leavened with baking powder.