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. 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” inches diameter. Wrap in wax paper and place in the refrigerator for 30 min. to firm. Preheat oven to 350 degrees.
Cut chilled logs into small discs about 1/8 to 1/4-inch 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 min.
Great with a glass of red wine.