If you’re making stuffing you can substitute Heritage Mills Lunch Crackers for the Royal since in stuffing the taste isn’t that crucial. Heritage Mills is available on the internet. But if you’re eating them straight, you can notice a difference in flavor and consistency. Nabisco is never going to bring them back, so if you want them, you’ll have to make them yourself. This is a result of their takeover by Kraft Foods, Inc. Kraft Foods also bought Cadbury, in case you’ve noticed a change in the quality of your easter eggs too. Don’t buy stock in Kraft. Make your own mac n cheese.
Curiously enough, it is really hard to find a recipe for ANY cracker. I don’t have any in my recipe books, nor was searching the web very fruitful. I found one public recipe for common crackers. I do have an empty box of Royal Lunch Milk Crackers from which I got the ingredient list. I think between the cracker recipe and the Royal Lunch ingredients a recipe may be created after much experimentation, trial and error. I wish you luck. Let me know how you do. I’ll be posting my experiments as I go. I don’t have any diastatic malt powder so I may try substituting Barley Malt syrup instead.
Royal Lunch Cracker ingredients:
Enriched Wheat Flour (contains niacin, reduced iron, thiamine mononitrate (vitamin B1), Riboflavin (vitaming B2)
Vegetable Shortening (partially hydrogenated canola oil)
Malted milk (adds a trivial amount of cholestrol) I have no idea whether this is a liquid or a powder.
Leavening (calcium phosphate, baking soda)
Egg yolks (adds a trivial amount of cholesterol)
There you have it. Good luck.
Here is my best guestimate for a home made version:
ROYAL LUNCH MILK CRACKERS clone recipe
4 cups bread flour or King Arthur whole wheat white flour or regular flour. Try it each way. You can even try cake or pastry flour.
1 TBSP Sugar
1 tsp Salt
2 tsp baking soda
2 tsp baking powder
1.25 tsp diastatic malt powder*
1 cup lard
2 egg yolks
Enough milk or water to make dough if necessary. Okay, so the RLMC box doesn’t list milk or water. But some liquid is needed as egg yolks aren’t enough.
Sift together flour, sugar, salt, baking soda, baking powder and diastatic malt powder. Cut in lard until mixture has the consistency of corn meal. Beat in egg yolks. If necessary add enough milk or water to make a stiff dough.
Roll 1/4 inch thick on a lightly floured board. Cut into 3 inch rounds with sharp biscuit cutter. Prick surface with a fork.
Place on parchment paper on a baking sheet, refrigerate for 30 min.
Brush surface with milk.
Bake in a preheated 425 degree oven for 15-18 min. or until light golden brown.
Allow to cool completely. Store in an airtight container.
*A little research on the internet has discovered two forms of malted milk powder. Non-diastatic malt is for flavoring. Like for malted milk balls and malted milk shakes (and the secret ingredient in bagels). The other, diastatic malt, has enzymes that turn starch to sugar. They give bread a finer texture and longer shelf life and some sweetness. Bakers use diastatic malt for bread to help with leavening. It also gives bread a crustier crust. Guess which one I think is in this recipe? That’s right, the diastatic stuff I.E. with the enzymes. But I’m not sure. So I’ll have to try it both ways. BTW you can get diastatic malt all sorts of places including amazon and eBay. King Arthur Flour carries it. But try your health food store first. Who needs a pound of the stuff. 1 tsp per 3 cups. So about 1.25 tsp for this recipe *if* this is the stuff. Another reason I think it’s the diastatic stuff? The non-diastatic makes the crust shiny (like bagels). If you’ve seen a milk cracker, it’s quite dull. Very matte finish.
You can make your own diastatic malt: sprout a cup of wheat berries by covering them with water in a jar for 12 or so hours, dump out the water & rinse with clean water, and place the jar in a darkish, warmish, place. Rinse the berries every day with clean water and return to their place.
In 2-3 days they will begin to sprout. When the sprout is as long as the berries themselves, dump them out on paper towels, dry them off, and set on a cookie sheet in the sun for a day or so to dry out. Then put the cookie sheet in a 100F oven for an hour or three. Do not let the temp get above 130F or the enzymes will be destroyed.
Then grind the dried malted berries into flour, and use it in your favorite recipe at a rate of approx. 1 tsp. per 3 cups flour.