Gingerbread Lasagne Soup Crackers (Printable)
Crisp spiced crackers marry gingerbread warmth with savory notes, ideal for soups or cheese boards.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1 teaspoon ground ginger
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/4 cup mild olive oil or melted unsalted butter
10 - 1 tablespoon unsulphured molasses
11 - 1 tablespoon honey
12 - 1/4 cup water, plus extra as needed
→ Optional Toppings
13 - 1 tablespoon sesame seeds or poppy seeds
14 - Flaky sea salt, for sprinkling
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sea salt, ginger, cinnamon, nutmeg, and cloves until evenly blended.
03 - In a separate bowl, whisk olive oil or melted butter, molasses, honey, and water until thoroughly combined.
04 - Pour wet ingredients into the dry mixture, stirring until a cohesive dough is formed. If the dough appears dry, gradually add up to 2 teaspoons additional water as needed.
05 - Transfer dough to a lightly floured surface and roll out evenly to 1/8-inch thickness.
06 - Cut dough into desired shapes using a sharp knife or cookie cutters. Arrange crackers evenly on prepared baking sheets.
07 - Lightly brush the tops of crackers with water, sprinkle with sesame or poppy seeds, and finish with flaky sea salt as desired.
08 - Bake for 16 to 18 minutes, rotating trays halfway through baking, until crackers are golden and crisp.
09 - Transfer baked crackers to a wire rack to cool fully before serving.
# Expert Advice:
01 -
- Pairs perfectly with soups and cheese boards
- Easy to make and full of seasonal flavor
02 -
- For a gluten-free version, use a 1:1 gluten-free flour blend
- Contains honey, not suitable for infants under 1 year
03 -
- Add a pinch of cayenne pepper for extra warmth
- Store cooled crackers in an airtight container for up to one week