Do you love the flavor of gingerbread cookies, but don’t have the time or patience to roll out, and cut the dough? Well, this shortcut version should make your life easier.
My Gingerbread Pita Crisps taste like crispy gingerbread cookies, yet have the texture of toffee coated chips.
The crisps provide just the right amount of crunch, spice, and sweetness for a light dessert, or holiday snack. They’re really easy to make, and your kids can help you to cut the pita into different shapes.
If desired, decorate the baked crisps with light icing, or festive sprinkles. Sweetened ricotta or cream cheese dips also pair well with the crisps.
Tip: After you remove the baked crisps from the baking sheet, transfer the cooled, hardened sugar which remains in the baking sheet to an air-tight container. The spicy sugar can be used to sweeten warm teas and tisanes during the holidays.
The Gingerbread Pita Crisps recipe is listed below. Store in an air-tight container up to 4 days.
- 1 ten-inch pita
- 2 teaspoons ground dry ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 7 tablespoons cold unsalted butter
- ¾ cup packed golden brown sugar
- ½ teaspoon vanilla extract
- Use a kitchen scissor to open the pita; cut around the outside edge, then separate the top side of the bread from the bottom. Cut the pita bread into 2-inch squares, or whatever shape you prefer. Gingerbread men cookie cutters can be used as well.
- Preheat oven to 400 degrees Fahrenheit.
- Mix ginger, cinnamon, nutmeg, and salt in a small bowl. Set aside.
- Melt butter in a small saucepan over medium heat. Stir in brown sugar with a silicone spatula until sugar has melted and combined with the butter, approximately 1 to 2 minutes.
- Stir the spice mix and vanilla extract into the butter mixture until well combined. Pour mixture onto a 9 x 13-inch non-stick rimmed baking sheet, and spread the mixture evenly with an offset spatula or the back of a spoon. Press the pita pieces into the sugar mixture.
- Bake for 5 minutes, and remove from the oven. Flip pita pieces over, and continue to bake for 3 more minutes.
- Remove baking sheet from the oven, and quickly lift each gingerbread pita crisp out of the sugar mixture and transfer to a cooling grid. Allow crisps to cool for at least 1 hour.
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