Ingredients
3/4 cup all-purpose flour
3/4 cup oat flour
1/4 cup sugar
4 tbsp (1/2 stick) butter or
1 margarine, softened
1/3 cup strong brewed coffee,
1 cooled
Directions
"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 1/8 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 1/2 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.
Servings: 45 servings
Coffee Crackers Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Coffee
The History of Recipes
We are able to follow the history of written recipes back into the far past, in fact as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the early Romans used a wide range of spices and herbs, including some that we all recognise for example thyme, rue and parsley. During the following few hundred years, the rich families of Wesstern Europe strove to serve the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Even so, it was during the 1800s the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cooking publications are greatly in demand mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Coffee Crackers recipe.
