Flaky, Buttery Crackers

I made these crackers for dipping into pepperoni pizza dip. The crackers tasted incredible! Just like Ritz crackers.

The dough was a little difficult to work with, but that has to do with the high percentage of butter and therefore has nothing to do with a bad recipe.

My only complaint is they were a little thick for crackers. I rolled them out to the required 1/8" thickness. In some cases I was even able to get it to 1/16", but they still rose in the oven and looked more like butter cookies, than thin crackers.

These are very buttery, very tasty crackers. But, like bspillane, I also found that they were overly thick when I rolled them out to 1/8th of an inch before baking.

Next time I try them I'm going to cut the dough in half, and try to roll them out to closer to 1/16th of an inch. The last time I made crackers (from Thomas Keller's Ad Hoc At Home) I rolled the dough almost to transparency, and this gave me crispy, thin crackers. I also found the dough shrank a bit as it rested after being rolled. It may be worth looking at refrigerating it, or letting it rest and re-rolling it.

My daughter helped me make these and they turned out wonderful. She rolled them out rather thinly and we put a Silpat on the baking sheet to bake them on. We used a crimped cutter as suggested. We didn't brush the tops with butter after baking, since they were buttery tasting without adding more. They were really crispy but after storing them in zip lock plastic bags they lost a little of their snap but were still tasty. Several of our tasters agreed they do taste like Ritz. This is a great recipe and we'll be making these again.