Put the flour, baking powder, sugar, and 1/2 tsp of the salt in the food processor.
Pulse to combine.
Add cold butter a few small pats at a time, and pulse to combine.
Add vegetable oil. Pulse to combine.
Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don't sweat it; they are homemade crackers! If you are really concerned, use a pasta maker to make the dough all one thickness.
Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like.
Poke holes in the dough in the Ritz pattern or any pattern you like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake evenly - so be sure to poke some.
Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown.
While the crackers are baking, melt the remaining butter and mix in the remaining salt. (Some people said that my crackers weren't salty enough, so add more or less salt to your taste.)
As soon as you remove the crackers from the oven, brush them with the salty butter.
Cool and eat!
Store crackers in an airtight container at room temperature, and add a piece of toasted bread to your container to keep the moisture level regulated.While this homemade Ritz cracker recipe is a Cupcake Project original, I used Jeffrey's recipe from What's 4 Dinner Solutions as a starting point. Huge thanks go out to him.