These crackers use powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder.
Recipe information
Yield
makes about 7 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and goat cheese on medium speed until well combined. Add the flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down the sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.
Step 2
Divide the dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out the third piece to 1/8 inch thick. Cut the dough with a 2-inch cookie or biscuit cutter. Arrange the crackers on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until they start to brown.
Step 3
Remove from the oven; let cool on a wire rack. Repeat with the remaining dough, rerolling the scraps once. Serve when cool, or store in an airtight container for up to 1 week.
