Description
Delightful and crunchy cinnamon sugar crisps made from sourdough discard, perfect for snacking or dessert.
Ingredients
Scale
- 1 cup sourdough discard (unfed or fed)
- 1 cup all-purpose flour (or 3/4 cup whole wheat + 1/4 cup AP)
- 2–3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted (or coconut oil)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional)
- For the topping: 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon
- A light brush of melted butter
Instructions
- In a medium bowl, whisk together sourdough discard, flour, sugar, melted butter, cinnamon, salt, and vanilla until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead gently for 6–8 turns; let rest for 10 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces, rolling each piece thin (about 1/16 inch).
- Brush each round with melted butter and sprinkle the cinnamon-sugar mixture evenly on top.
- Bake for 8–12 minutes until edges are brown and centers feel firm; watch closely.
- Cool on a wire rack until crisp before storing in an airtight container.
Notes
Roll the dough very thin for a proper snap and rotate the baking sheet halfway through for even baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: sourdough, cinnamon, zero-waste, snacks, baking
