Experimenting with loafies led to Cracocas – they’re not quite a cracker, not quite a cookie and not quite a cake – but somehow resemble each and all.
Shown here is the carrot cake recipe from the loafies post but with zucchini instead of carrot, strong coffee substituted for 3/4 of the milk. The batter was baked in loaf tins and I cut one thicker than the other, baked one batch longer to get them crisper.
I am pleased with them all! The less crispy ones got tried yesterday with tzatziki quality yogurt (available at Mid-Eastern shops and oh, so so so good) as a spread. More of the same got taken to the Polish Deli this morning and eaten as biscotti (my usual Patisserie Daniel’s cappucino biscotti not yet iced) and were a reasonable stand-in. The crispy ones were part of this morning’s tea break. People are going to receive cracocas as Christmas gifts; it will be fun to come up with a nice packaging.
I think any loaf recipe could be used and have asked people to let me know of any they try. The feature is that they are baked and then sliced and then baked again, on both sides, much the same as biscotti but the fact of them being a loaf recipe makes a difference. I like to add an unusual or unexpected ingredient – like the caraway seed to the carrot cake recipe and the strong coffee to the version shown here.