OAT COFFEE CRACKERS

METHOD

1. Preheat a fan oven to 160C/Gas Mark 5 and line two baking sheets with baking paper.
2. Add the spelt flour, rolled oats, butter, brown sugar, salt and baking powder in a large bowl and mix with your hands until you have coarse crumbs.
3. Add the tbsp of Whittard House Blend Ground Coffee and stir it through then add the buttermilk and mix it through until you have a dough.
4. Roll the dough out onto a floured surface until its approximately 5mm thick, then cut out the crackers with a 5cm round cookie. You will need to bring the dough together and re-roll and cut out once or twice more.
5. Bake for 12 minutes until they’ve just started to go golden on the edges then leave to cool fully before storing.
6. These crackers can be made ahead and stored somewhere cool and dry for up to 3 weeks.