Ginger Cookie Crumbles

Rose McAvoy

Recipe adapted from Salty Graham Gravel in "Jeni's Splendid Ice Cream Desserts,” by Jeni Britton Bauer. Seasonings inspired Ginger Snaps by Alton Brown Yield: 3 ¼ cup, 50 (1 tbsp) servings.

5 from 1 vote

Print Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dessert

Cuisine Holiday

Servings

Calories 43 kcal

Ingredients

1 cup graham cracker crumbs you'll need approximately 16 squares (120 grams) of plain Graham Crackers
¾ cup flour
⅓ cup sugar
3 tablespoon dark brown sugar
2 teaspoon cornstarch
2 teaspoon ground ginger
2 teaspoon fine sea salt
¼ teaspoon ground cloves
14 teaspoon ground cardamom
1 stick of unsalted butter melted

Instructions

Preheat your oven to 275F.
Combine dry ingredients in a medium bowl. Drizzle the butter in the the mixture and stir until you have a perfect sandcastle sand consistency.
Spread the mixture evenly on a baking sheet and bake for 10 minutes. Remove from the oven and stir gently to break the large pieces into little pebbles. Return to the oven and continue baking for another 10 minutes.
Allow the mixture to cool before storing in a tightly sealed container.

Notes

Sealed in a container and stored in the freezer, the crumbles will keep for several months.

Nutrition

Serving: 1gCalories: 43kcalCarbohydrates: 6gProtein: 0.4gFat: 2gCholesterol: 1mgSodium: 105mgFiber: 0.2gSugar: 3g

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