Oh Edgar, you sly old fox. Drugging and kidnapping kittens for profit, you rapscallion. Spiking milk with barbital like some droog from A Clockwork Orange, you madcap rascal. YOU COULD'VE HURT MONSIEUR ROQUEFORT. I'm glad he tied your shoes together.




  • 10 ounces all purpose flour

  • 3 tsp baking powder

  • ½ tsp kosher salt

  • 1 Tbsp granulated sugar

  • 6 Tbsp cold butter

  • 2 Tbsp vegetable oil

  • ⅔ cup ice water

Crème de la Crème à la Edgar

  • 1 pint heavy cream

  • 1 pint whole milk

  • 1 vanilla bean

  • ⅓ cup sugar

  • ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • Pinch of salt



  1. In a food processor add 10 ounces of all purpose flour along with 3 tsp of baking powder, ½ tsp of kosher salt, and 1 Tbsp of granulated sugar. Pulse to combine.

  2. Next add 6 Tbsp of sliced cold butter along with 2 Tbsp of vegetable oil and mix to combine before drizzling ⅔ cup of ice cold water into the food processor while it’s processing. When a ball of dough forms, remove and immediately wrap in plastic wrap and place in the fridge for 10-15 minutes.

  3. Remove dough from the fridge and liberally flour your work surface. Roll out your dough as thin as possible. Using a fluted biscuit cutter, cut out cracker shapes and place them on a parchment lined baking sheet. Using a toothpick add the signature Ritz Cracker 7 holes and then brush all of them down with some melted butter. Place in a 400°F oven for 10-15 minutes.

  4. Once they are golden brown in the oven, remove and brush with butter and immediately sprinkle with some salt.

Crème de la Crème à la Edgar

  1. In a pot add 1 pint of heavy cream and 1 pint of whole milk. Stir to combine.

  2. Scrape one vanilla bean and then add the beans and the pod to the milk mixture along with ⅓ cup of sugar, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg and a pinch of salt.

  3. Just bring to a boil and stir to combine.

  4. Serve with crackers and enjoy!