100% Whole Wheat Ritz Crackers

Adapted from Cupcake Project

2 cups white wheat flour

3 tsp baking powder, aluminum-free*

1 TB sugar

1/2 tsp salt

6 TB cold unsalted butter, cut into 6 pieces

2 TB vegetable oil

2/3 cup water (or a little less)

Butter topping:

3 TB unsalted butter, melted

1/2 tsp salt

Preheat the oven to 400 degrees.

Pulse the flour, baking powder, sugar, and 1/2 tsp of salt in a food processor.

Add cold butter and pulse a few times.

Add vegetable oil and pulse.

With the food processor running, slowly pour in the water. Stop adding water as the dough comes together to form a ball.

Split the dough in half and roll out the first half thin, about an 1/8" thick (or use a pasta roller if you have one handy).

Cut out the dough with a cookie cutter and place on a baking sheet lined with parchment paper.

Poke a few holes in each cracker so the cracker will bake properly. (I used a wooden skewer, a fork would work too).

Roll out remaining dough and continue to cut out crackers and poke with holes.

Bake in a preheated 400 degree oven for about 10 minutes. The crackers should just be golden brown.

While the crackers are baking, mix the melted butter and salt for the topping.

Brush the crackers with the melted butter and salt as soon as they come out of the oven.  

Cool the crackers on the pan and enjoy!

Yield: About 200 mini crackers.

*If you don't have aluminum free baking powder, use this substitution: 1/4 tsp baking soda + 1/2 tsp cream of tartar + 1/4 tsp cornstarch = 1 tsp aluminum free baking powder*