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