This recipe is similar to our family favorite sourdough discard graham crackers, but has lots of holiday spices mixed in that smell amazing as they bake! It's also a great way to use up extra sourdough discard. If you have the patience, these would be fun to cut into holiday shapes with cookie cutters! One important tip is not to overbake these. They will crisp up as they cool but their thin shape can take them to perfectly bake to overdone. These ginger snaps are delicious with coffee, milk, or maybe some decadent ice cream!
Servings: 1sheetpan
Author: Jenny Prior
Ingredients
30gramsmelted buttercooled to warm
80gramssourdough starter discard
80gramsall-purpose flour
20gramsmolasses
25gramsbrown sugar
1/8teaspoonsalt
1/8teaspoonbaking soda
1/4teaspoongingerground
1/8teaspooncinnamonground
1/16teaspooncloveground
Instructions
Melt butter and set aside until it cools to 100°F or less.
Add all ingredients into a mixing bowl. Add the butter last.
Roll the dough out, shape it, and bake right away or cover the dough and allow to ferment 2-3 hours for better digestibility.
Preheat oven to 350°F.
Roll the dough out onto parchment paper until it is 1/16 to 1/8 inch thick. Make sure the thickness is even across the dough, as it will impact the bake time and texture.
Cut dough into squares, strips, diamonds, or other cracker shapes. Use a fork to poke the tops of each cracker. Place parchment paper with shaped crackers onto a baking sheet.*
Bake for 16-22 minutes or until all crackers are fully baked. The tops should NOT be squishy when tested with a fingertip.*
Let cool on the pan to crisp up after baking.
Notes
Note 1: if you cut the dough into shapes and place spaced out on a baking sheet, reduce baking time to 12-16 minutes.
Note 2: Do NOT overbake; the crackers will crisp up as they cool. The thin cracker can go from perfect to over-baked quickly.