160°C, 320°F, Gas Mark 2-3
Makes 45

The pronounced flavour 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.

3 ½ oz flour 1 ¾ oz sugar
3 ¾ oz oat flour 4 tblspns butter or margarine (softened)
2 ½ fl oz strong, brewed coffee, cooled

Mix the flours and sugars 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 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 a fork. Bake for 12 to 18 minutes, or until the crackers are medium brown. Cool on a rack.

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 ½ 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 coloured part. The underlying white portion is bitter.