Homemade Ritz-Style Crackers with Hot Vanilla (Crème de la Crème à la Edgar)

Ingredients

• 10 oz All-Purpose Flour (sifted)
• 3 tsp Baking Powder
• 0.5 tsp Kosher Salt
• 1 tbsp Granulated Sugar
• 6 tbsp Unsalted Butter (cold, cut into cubes)
• 2 tbsp Vegetable Oil
• 0.67 cup Ice Water (very cold)
• 4 tbsp Unsalted Butter (melted for brushing)
• 1 tsp Kosher Salt (for final sprinkle)
• 1 pint Heavy Cream
• 1 pint Whole Milk
• 1 Vanilla Bean (seeds scraped)
• 0.25 cup Granulated Sugar
• 0.25 tsp Ground Cinnamon
• 0.25 tsp Freshly Grated Nutmeg
• Pinch Kosher Salt

Instructions

1. Combine Dry Ingredients

   In the food processor bowl, add 10 oz all‑purpose flour, 3 tsp baking powder, 0.5 tsp kosher salt, and 1 tbsp granulated sugar. Pulse a few times to blend.

   Time: PT2M

2. Incorporate Butter and Oil

   Add 6 tbsp cold butter cubes and 2 tbsp vegetable oil. Pulse a few times, then run the processor for about 5 seconds until the mixture resembles coarse sand.

   Time: PT3M

3. Form the Dough

   With the processor running, slowly drizzle 2/3 cup ice water through the feed tube. Stop when the mixture clumps into a ball (about 10 seconds).

   Time: PT1M

4. Rest the Dough

   Turn the dough onto a piece of plastic wrap, shape into a disc, wrap tightly, and refrigerate for 10–15 minutes.

   Time: PT12M

5. Roll the Dough Thin

   On a liberally floured surface, roll the dough as thinly as possible (about 1 mm). Use a rolling pin with guide rings if you have them.

   Time: PT10M

6. Cut Shapes

   Press a fluted biscuit cutter (or a ravioli cutter) into the rolled dough to create round, ridged crackers. Gather scraps, re‑roll, and repeat.

   Time: PT5M

7. First Butter Brush

   Place the cut crackers on a parchment‑lined baking sheet. Brush each lightly with melted butter.

   Time: PT2M

8. Bake the Crackers

   Bake in a preheated 400°F oven for 10–12 minutes, rotating the sheet halfway through, until golden brown.

   Time: PT12M

   Temperature: 400°F

9. Second Butter Brush & Salt

   Immediately after removing from the oven, brush the hot crackers with another 2 tbsp melted butter and sprinkle with 1 tsp kosher salt.

   Time: PT2M

10. Cool

    Transfer crackers to a cooling rack and let cool for 5 minutes; they will crisp further as they cool.

    Time: PT5M

11. Prepare Hot Vanilla Base

    In a saucepan, combine 1 pint heavy cream, 1 pint whole milk, and the scraped seeds of 1 vanilla bean (plus the pod). Add 0.25 cup sugar, 0.25 tsp ground cinnamon, 0.25 tsp freshly grated nutmeg, and a pinch of salt.

    Time: PT3M

12. Heat the Drink

    Whisk gently over medium heat until the mixture is steaming and small bubbles form around the edges, about 5 minutes. Do not let it boil.

    Time: PT5M

    Temperature: Medium heat

13. Serve

    Pour the hot vanilla into mugs and serve alongside the freshly baked crackers for dipping.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Kosher Salt: Sea Salt, Table Salt (use less)
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Unsalted Butter: Margarine, Cold Coconut Oil (solid)
• Instead of Vegetable Oil: Canola Oil, Olive Oil (light)
• Instead of Unsalted Butter: Melted Margarine
• Instead of Kosher Salt: Sea Salt
• Instead of Heavy Cream: Half-and-Half (less rich)
• Instead of Whole Milk: 2% Milk
• Instead of Vanilla Bean: Vanilla Extract (1 tsp)
• Instead of Granulated Sugar: Honey (reduce amount)
• Instead of Ground Cinnamon: Ground Nutmeg (swap)
• Instead of Freshly Grated Nutmeg: Ground Nutmeg (1/4 tsp)

Equipment Needed

• Food Processor
• Rolling Pin
• Fluted Biscuit Cutter
• Ravioli Cutter (optional)
• Parchment Paper
• Baking Sheet
• Saucepan
• Whisk
• Measuring Cups and Spoons
• Plastic Wrap
• Cooling Rack (optional)
• Mixing Bowls
• Knife (for cutting butter) (optional)

Critical Steps — Do Not Skip

• Forming the dough with ice water
• Resting the dough in the refrigerator
• Rolling the dough as thinly as possible
• Baking until golden but not over‑browned
• Heating the vanilla drink without boiling

Chef Tips from the Video

• For extra flavor, toast the vanilla bean pod in the dry skillet for 30 seconds before scraping.
• Brush the crackers with melted butter mixed with a pinch of garlic powder for a savory twist.
• Use a light dusting of powdered sugar on the crackers after the second butter brush for a sweet version.

Troubleshooting

Storage

Refrigerator: Store crackers in an airtight container for up to 5 days.

Freezer: Freeze crackers in a zip‑top bag for up to 2 months; re‑bake at 300°F for 5 minutes to re‑crisp.

Room temperature: Hot vanilla is best served fresh; can keep warm on the stove for up to 30 minutes.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead; keep wrapped and refrigerated.
• Baked crackers store well for several days; re‑crisp in a hot oven if they soften.
• The hot vanilla drink can be made ahead and reheated gently; add a splash of milk when reheating to restore creaminess.

Frequently Asked Questions