Coffee Crackers Recipe
Yield: 45 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: All-purpose flour,
3/4 cup: Oat flour,
1/4 cup: Sugar,
4 tbsp: , (1/2 stick) butter or
Margarine, softened
1/3 cup: Strong brewed coffee,
Cooled,
Directions:
"The pronounced flavor of freshly brewed coffee makes these crackers
an extraordinary treat. They are versatile enough for a champagne
brunch or a light dessert after a satisfying meal. 325~F. 12 to 18
minutes Preheat the oven to 325~F.
Mix the flours and sugar together in a large bowl or in the food
processor. Cut in the butter until the mixture resembles coarse meal.
Add the coffee and blend to form a dough that will hold together in a
cohesive ball. Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll out to 1/8 inch thick. With a
sharp knife or cookie cutter, cut into 2-inch shapes.
Place the crackers on a lightly greased or parchment-lined baking
sheet. Prick each one all the way through in 2 or 3 places with the
tines of a fork. Bake for 12 to 18 minutes, or until the crackers are
medium brown. Cool on a rack. Yield: 40-45.
VARIATIONS: If you like your coffee a little sweeter, lightly and
evenly sprinkle the rolled dough with sugar and roll over it lightly
with your rolling pin before cutting. For crunchiness, add 1/2 cup
cracked wheat with the flour.
Add 1 Tablespoon grated lemon zest to the flour. To prepare the zest,
lightly grate the skin of a medium-sized lemon against the fine grate
of a cheese grater. Use only the colored part. The underlying white
portion is bitter.
Source from luhu.jp
an extraordinary treat. They are versatile enough for a champagne
brunch or a light dessert after a satisfying meal. 325~F. 12 to 18
minutes Preheat the oven to 325~F.
Mix the flours and sugar together in a large bowl or in the food
processor. Cut in the butter until the mixture resembles coarse meal.
Add the coffee and blend to form a dough that will hold together in a
cohesive ball. Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll out to 1/8 inch thick. With a
sharp knife or cookie cutter, cut into 2-inch shapes.
Place the crackers on a lightly greased or parchment-lined baking
sheet. Prick each one all the way through in 2 or 3 places with the
tines of a fork. Bake for 12 to 18 minutes, or until the crackers are
medium brown. Cool on a rack. Yield: 40-45.
VARIATIONS: If you like your coffee a little sweeter, lightly and
evenly sprinkle the rolled dough with sugar and roll over it lightly
with your rolling pin before cutting. For crunchiness, add 1/2 cup
cracked wheat with the flour.
Add 1 Tablespoon grated lemon zest to the flour. To prepare the zest,
lightly grate the skin of a medium-sized lemon against the fine grate
of a cheese grater. Use only the colored part. The underlying white
portion is bitter.
Source from luhu.jp
Tags
Crackers