Prep 0 mins
Cook 5 mins
Can't recall where I found this recipe (which I've yet to make) but the picture looks so yummy I just had to save it. Servings are approximate depending on the amount of wonton wrappers in a package. The description on the actual recipe read as follows: "Chia seeds make nice eyes, but only if you have the patience to drop them into place with tweezers. Be vigilante once the crackers are in the oven, they go from undercooked to burnt in a flash, so you need to watch them closely. Use a mix of whatever seeds you like. Consider using a the sesame seeds left in the bottom a container of my favorite seed-crusted crackers."
- 24 extra-large wonton wrappers
- 1⁄4 cup raw sugar, evaporated cane sugar
- 1 1⁄2 teaspoons ground ginger
- 1⁄4 teaspoon fine grain sea salt
- 1 organic egg
- 1⁄8-1⁄4 fluid ounce heavy cream
- 1⁄4 cup mixed seeds
- Preheat oven to 350 degrees and place racks in the middle.
- Line a couple baking sheets with Silpats or parchment paper.
- In a small bowl combine the sugar, ginger, and salt.
- In a separate bowl whisk the egg and cream together.
- Cut the wonton wrappers into various shapes using the cookie cutters.
- Brush the wontons with a thin glaze of the egg wash and be sure to get anyplace you want seeds to stick.
- Sprinkle each cracker with seeds, and then a generous dusting of the sugar mixture.
- Move the crackers into a single layer on the baking sheets and bake until the wontons are golden and crisp 5 to 8 minutes.
- Don't let them burn!