Description
Delicious cinnamon sugar crisps made with a buttery, flaky dough.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- ¼ cup cornstarch
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 8 tablespoons unsalted butter, chilled and cubed
- 5 tablespoons ice cold water
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 egg white + 2 teaspoons water
Instructions
- To the bowl of a food processor, add the flour, cornstarch, baking powder, sugar, salt and cinnamon and pulse a few times to combine.
- Add in the cubed butter and continue pulsing a few times until the butter forms pea-sized pieces. Add the water and pulse a few more times, just until incorporated. The dough should stick together when you press it together between two fingers.
- Turn the dough out onto a nonstick work surface, and use your hands to shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes. While the dough chills in the fridge, preheat your oven to 350˚F / 175˚C and line two sheet pans with parchment paper.
- In a bowl, stir together the sugar and cinnamon. In a separate bowl, whisk together the egg white and water.
- Remove the dough from the fridge and divide it in half. On a lightly floured surface, roll out half of the dough into a very thin (about 1/8″ thick) rectangle.
- Brush a very thin layer of egg white on the dough, then sprinkle with a thin layer of cinnamon sugar. Carefully lift the rectangle from the surface and transfer to a prepared baking sheet, placing it cinnamon sugar side down.
- Brush the top with a very thin layer of egg white, then sprinkle with an even layer of cinnamon sugar and press it into the dough gently.
- Using a small pastry cutter, first cut the dough lengthwise into 3/4″ thick strips. Then cut perpendicularly to the strips in 3/4″ increments. You should be left with a sheet pan full of roughly 3/4″ squares.
- Bake for 12 minutes, until the bottoms are golden brown. Let them cool completely on the sheet pan. Repeat with the other half of the dough.
Notes
- Ensure the butter is very cold for a flaky texture.
- Chilling the dough is essential to maintain consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 crisps
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg