Homemade Ritz Crackers

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Tomorrow is a BIG day in the Kinnaird house,
Stella will be starting a  new school.

While we love our current private school,
Stella was not getting exactly what she needed,
and will be trying our local neighborhood school.

Charlie will be staying at Marble Valley until he graduates 8th grade.
This means that for the next two years
I will have to remember not one,
but two completely different school schedules.

I’m not exactly sure how it’s going to play out;
both schools start at exactly 8:25,
{that’s going to be tricky for the mom taxi}
Stella gets out first, and then we will
across town to get Charlie
{I’ll be late for sure}
School breaks are not all the same,
Oh, and then there’s  minimum days
and SUPER minimum days
{I am never going to remember all of these}

This is going to be interesting to say the least,
but this is what we do for our kids right?

What I do know,
is that these {copycat} ritz crackers
are going in the lunch boxes.

Homemade Ritz Crackers
~adapted from Epicurious

2 cups of Ap flour
3 tsp baking powder
1 tbsp sugar
1 tsp salt
1 stick of butter divided {I used salted}
2/3 cup of whole milk

In the bowl of a food processor
add the flour, baking powder, sugar, and salt
Add 6 tbsp of cold butter
{cut into 1 tbsp size pieces}
Add the milk a little at a time
Pulse – and the dough will begin to form a ball

on a lightly floured surface
roll out the dough as thin as you can
{I did not roll my quite thin enough}
cut into shapes
prick with a fork
bake on a parchment lined sheet for about 10 minutes @400

while they are cooking melt the remaining 2 tbsp of butter
as soon as the crackers are golden remove them from the oven
and brush with the melted butter

I prefer wheat thins myself,
but the kids LOVE their ritz,
{these are pretty darn good}
and tomorrow it’s all about the kids

wish me luck:)

You might also enjoy
Homemade Cheese Crackers
Wheat Thins
Chocolate Graham Crackers
Peanut Butter Graham Crackers