Description
These Cinnamon Sugar Crisps are a delightful and easy-to-make snack using leftover sourdough discard. Thin, crisp, and lightly sweetened with cinnamon sugar, they offer a perfect balance of crunchy texture and warm spice. Ideal for an afternoon treat or a simple dessert, these crisps come together quickly with minimal ingredients and bake to golden perfection.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (Leftover sourdough starter)
- 1 cup all-purpose flour (Can substitute with other flours)
- 2 tbsp sugar (Regular granulated sugar)
- 1 tsp cinnamon (Adjust to taste)
- 1 pinch salt
Topping Ingredients
- 2 tbsp melted butter (For brushing the dough)
- Additional sugar and cinnamon, to taste (For sprinkling)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dough: In a mixing bowl, combine the sourdough discard, all-purpose flour, sugar, cinnamon, and a pinch of salt. Stir thoroughly until a cohesive dough forms, ensuring all dry ingredients are well incorporated.
- Roll Out Dough: Lightly flour your work surface and roll out the dough thinly to approximately 1/8 inch thickness. This thinness is key to achieving a crisp texture after baking.
- Apply Butter and Sugar: Using a brush, evenly coat the rolled-out dough with melted butter. Then sprinkle generously with a mix of cinnamon and sugar to add sweetness and spice.
- Cut Into Squares: Using a sharp knife or a pizza cutter, cut the dough into squares or desired shapes, making sure they are uniform for even baking.
- Bake: Transfer the cut dough pieces onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the crisps are golden brown and have a firm, crunchy texture.
- Cool: Remove the baking sheet from the oven and allow the crisps to cool completely on a rack. This step is important to achieve maximum crunchiness before storing.
- Store: Once cooled, store the cinnamon sugar crisps in an airtight container to maintain their crispness. Enjoy as a sweet snack anytime.
Notes
- Adjust the cinnamon quantity to your taste preference for more or less spice.
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- If sourdough discard is particularly wet, you may need slightly more flour to form a workable dough.
- These crisps can be stored at room temperature for up to one week in an airtight container.
- Optional: add a pinch of nutmeg or cardamom to the dough for additional warm spice notes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American