Sourdough Discard Cinnamon Sugar Crisps
Deliciously crunchy cinnamon sugar crisps made from sourdough discard, perfect for a sweet snack any time of day.
Ingredients
Flour & Grains
- 1 cup all-purpose flour
- 1 cup sourdough discard Use leftover sourdough starter.
Sweeteners & Spices
- 1/2 cup sugar
- 1 tablespoon cinnamon For coating.
Dairy & Fats
- 1/2 cup butter, melted
Other
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix 1 cup sourdough discard, 1 cup flour, 1/2 cup sugar, 1 tablespoon cinnamon, 1/2 cup melted butter, and 1/2 teaspoon salt until a dough forms.
- Lightly flour a surface and roll out the dough to about 1/8 inch thick.
- Cut into desired shapes with a cookie cutter or knife and place pieces on the prepared baking sheet.
Baking
- Bake for 15–20 minutes, watching for a light golden-brown edge.
- Let the crisps cool completely on a wire rack so they firm up and become crisp, then enjoy.
Notes
Store in an airtight container at room temperature for up to 3 days. Roll the dough evenly to ensure uniform baking.