Copycat Ritz Cheese Cracker Sandwiches

Ingredients

• 1.5 cup bread flour
• 2.5 tsp baking powder
• 2 tsp sugar
• 1 tsp kosher salt
• 6 tbsp unsalted butter (Cold and cubed)
• 0.5 cup water (Cold; used in the dough)
• 1 egg (Beaten for egg wash)
• 1 tbsp water (Mixed with the beaten egg for the egg wash)
• salt (For topping)
• 4 oz sharp cheddar cheese (Diced into 1/2-inch cubes, or shredded)
• 1 tbsp whole milk
• 2 tsp corn starch

Steps

1. 1

   Add the bread flour, chilled cubed butter, baking powder, sugar, and kosher salt to a food processor. Pulse a few times, until the butter pieces are about the size of peas. If you do not have a food processor, gently work the dough together with your hands or use a pastry cutter.

2. 2

   Add the cold water and pulse a few more times, just until incorporated. Do not overwork the dough.

3. 3

   Move the dough to a baking mat or another clean surface and press it together into a ball. Flatten it into a 1/2-inch-thick rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

4. 4

   Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.

5. 5

   While the dough chills, combine the cheddar cheese and whole milk in a small saucepan over low heat. Heat until the cheese is melted.

6. 6

   Whisk or stir the cornstarch into the melted cheese until the mixture starts to thicken. Transfer the cheese mixture to a small bowl and refrigerate it.

7. 7

   Roll the chilled dough into a rectangle about 1/8 inch thick. Cut rounds with a 1-inch fluted pastry ring or cookie cutter and carefully transfer them to the prepared baking sheet. The crackers do not expand much, so they can be spaced closely together.

8. 8

   Pierce each cracker 2–3 times with a fork to keep it from puffing excessively in the oven.

9. 9

   In a small bowl, whisk together the egg and 1 tablespoon water. Brush each cracker lightly with the egg wash, then sprinkle with topping salt.

10. 10

    Bake for about 15 minutes, until the crackers are crisp and browned on the bottoms. Let the crackers cool.

11. 11

    While the crackers bake, break the cooled cheese mixture into chunks. Pulse it in a food processor for about 10 seconds, until smooth.

12. 12

    Transfer the smooth cheese mixture to a piping bag or a plastic bag and cut off the tip.

13. 13

    Pipe about 1/2 teaspoon of cheese filling between two crackers, then sandwich them together. Repeat with the remaining crackers.

Notes

The crackers should be rolled to about 1/8 inch; thicker crackers may not become crisp. For full-size crackers, use a 2-inch cutter. Because of the cheese filling, the assembled sandwiches are not shelf-stable and should be refrigerated. For maximum crispness, store the crackers separately at room temperature and refrigerate the cheese filling in a container for up to 1 week, filling the crackers just before eating. A slice of cheddar or store-bought cheese spread can be used as a simpler filling.

Nutrition per serving

• snack
• baked
• kid-friendly
• vegetarian
• make-ahead
• copycat recipe
• party food