I love butter crackers with mushroom powder! They are easy to make and anything homemade tastes so much better than store-bought. These crackers are a delicious snack on their own and are wonderful with a hot bowl of soup or broken up in a salad instead of croutons.
I recently decided to change up my favorite butter cracker recipe by using GBM Umami Blends for a different flavor profile and to add more nutrition to them. So far, I’ve used the Garlic Reaper Blend and the Greek Herb Blend, which both received rave reviews in our household. Our plain oyster mushroom powder or lion’s mane powder would also be delicious. This recipe is a keeper!
I hope you will try this recipe for yourself and I hope you like these butter crackers as much as my family and I do.
1 1⁄4 cups all-purpose flour
1 cup cake flour
1 1⁄2 tsp kosher salt
1 T sugar
3⁄4 tsp baking powder
5 T GBM Umami Blends, any flavor
10 T unsalted butter, melted
½ cup of milk
Egg wash: 1 egg, beaten and 2 T water
Kosher salt, or a GBM Umami Blend Mushroom Salt, to sprinkle over top, optional
1⁄4 cup unsalted butter, melted
Preheat the oven to 400F, or 350F for a convection oven.
Line 2 baking pans with parchment paper or silicone baking mats.
Whisk dry ingredients and the sugar together in a large bowl. Sift the baking powder to make sure there are no lumps. Add the butter, eggs, and milk and mix for one minute, until it starts to form a dough. If the dough is too dry, add a little more milk. If it is too wet, add a little bit more flour.
Transfer dough to a lightly floured surface and knead for about 60 seconds to ensure everything is incorporated well. Your dough should be soft and supple, but not sticky.
Use a rolling pin, roll out dough to about 1/8-inch thick. Occasionally flip the dough and re-flour the surface to prevent the dough from sticking.
Brush the surface of the dough with an even coating of the egg wash and sprinkle with kosher salt, or one of the GBM Umami Blend Mushroom Salts. I chose to use the Chestnut Mushroom Salt this time.
Use a fork to poke holes in the dough.
Cut the dough to your preferred shape, using a cookie cutter or a pizza cutter. I chose a small round cookie cutter to make cute little round crackers. Place the crackers about 1/2 inch apart on the pans you prepared.
Arrange pans one per shelf in the oven and bake for 16-18 minutes, rotating the pans after the first 8 minutes to ensure even baking. Bake until the crackers are slightly golden.
Remove pans from oven and brush the crackers with the remaining melted butter.
Turn off the oven and put the pans back into the hot oven for 3 to 5 minutes.
Remove the pans from the oven and allow the crackers to cool on the pans.
If the crackers are not crisp enough, return the pan to a hot oven for an additional 3 to 5 minutes, or until the crackers are crispy and dry and snap when you break them.
Be sure crackers are cool before storing them in an airtight container so they stay crisp. Will keep for a week.
I hope you enjoy my Butter Crackers with Mushroom Powder recipe!