Sift flour, cocoa powder, ½ tsp. sea salt, cayenne and Baker’s Brew together in a bowl. In a separate large bowl, beat butter and both sugars on low speed until smooth. Add egg yolk and beat until incorporated. On low speed, add flour mixture in batches and mix until dough comes together. Turn dough out onto a lightly floured work surface and knead gently until smooth (like pastry dough). Divide dough in half and roll into logs 1½ inches in diameter. Wrap logs in wax paper and place in 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. Using the tines of a fork, gently poke three sets of indentations into the top of the cracker. Sprinkle crackers lightly with remaining sea salt and bake for 12 min.
Great with a glass of red wine.