Print the recipe page! homemade ritz crackers
As you can imagine, I’m the type of girl who was pretty excited to discover that someone had gone to the work of testing and coming up with a Ritz cracker recipe. Ritz crackers are something I’ve wanted to recreate, being a favorite here at our house, though we don’t buy them often. Making a knock-off at home would be awesome! I really appreciate Stef over at Cupcake Project, for her many (many) trial runs in developing the recipe I launched from here.
Still though, the question was, it works with fresh butter…but could it be successfully “food storage-ized”??
I tried out the recipe with my tried and trusty Thrive butter powder and thought the crackers were good. They tasted like Ritz, although denser, and not flakey. To determine what people (outside of my family) thought of this version, I decided to try them out on the first 10 adults I found while dropping my kids off to scouts and church youth group. I needed some feedback if I were going to ask you to trust me on it. The response I got was that (happily) every person — 10 out of 10 — who tried them said they liked them. (Woo hoo — success!!)
While the testers noticed the texture is different than Ritz, not flakey, which I knew (some called it “thicker”, others said “heartier”) because the flavor was still good, they didn’t seem to mind. ”I don’t mind the texture being different because the taste makes up for it” said one taster. ”I could eat these all the time!” said another. So the food storage swap worked. Here’s to another cracker recipe! Continue reading