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Test Kitchen Approved

Baker’s Brew Cocktail Crackers

Recipe By Cheryl Ytreeide and Pat Benfer

Yields

1 to 2 dozen

Recipe By Cheryl Ytreeide and Pat Benfer

These are delicious treats that can be served as an appetizer or a dessert. They taste great with a cup of coffee, tea, or a glass of red wine.

Serving Suggestions

These are delicious treats that can be served as an appetizer or a dessert. They taste great with a cup of coffee, tea, or a glass of red wine.

Ingredients

1 1/2 cups all-purpose flour





2 sticks unsalted butter, softened

1/2 cup plus 2 Tbsp. granulated sugar

2 Tbsp. brown sugar

1 large egg yolk

Savory Spice ingredients in this recipe

  • Natural Cocoa Powder

    Natural Cocoa Powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow ...

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  • French Fleur de Sel Sea Salt

    French sea salt is known as the very finest. Sea salt in France is still hand-harvested in the traditional way, by drying seawater in shallow pools...

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  • Cayenne Pepper Chile Powder

    Cayenne Chile Powder is our version of cayenne pepper. Cayenne chiles are ground into a fine red pepper powder that's great for adding a zesty, spi...

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  • Baker's Brew Coffee Spice

    The aroma you’ll smell when you open this is sure to get your mind racing about the delectable desserts you can make. While we had desserts in mind...

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Directions

Sift flour, cocoa powder, 1/2 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 1 1/2 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 to gently poke three sets of indentations into the top of the cracker. Sprinkle crackers lightly with remaining sea salt and bake for 12 min.