Yield: 45 servings
|¾ cup||All-purpose flour|
|¾ cup||Oat flour|
|4 tablespoons||(1/2 stick) butter or|
|⅓ cup||Strong brewed coffee,|
"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 ⅛ 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 ½ 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.