Baker's Brew Cocktail Cracker

Ingredients: 1 1/2 cups all purpose flour 1/2 cup natural cocoa powder 1/2 tsp. fine sea salt 1/2 tsp. cayenne pepper 2 tbsp. Baker’s Brew Coffee Spice 2 sticks unsalted butter, softened 1/2 cup +2 tbsp. granulated sugar 2 tbsp. brown sugar 1 large egg yolk Murray River Salt, for top of cookie

Notes: For a less spicy cracker, you can reduce the cayenne. Directions: Sift flour, cocoa powder, salt, cayenne and Baker’s Brew together in a bowl. In a separate large bowl, beat the butter and both sugars on low speed until smooth, add the egg yolk and beat until incorporated. Slowly add the dry ingredients and beat until just incorporated. Turn the dough out onto a work surface and knead gently until smooth (like pastry dough). Divide the dough in half and roll into logs 1 1/2” in diameter. Wrap in wax paper and place in the refrigerator for 30 minutes to firm. Preheat oven to 350 degrees. Cut chilled logs into small discs about 1/8”-1/4” thick. Next, using the tines of a fork, gently make three sets of indentations into the top of the cracker. Sprinkle with Murray River Salt and bake for 12 minutes. Serving Suggestions: Great with a glass of red wine. Yields: 70-80 crackers Thanks to: Cheryl Ytreeide and Pat Benfer, Owners, Savory Spice Shop – Santa Rosa

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