Gingerbread Crisps



Selaks Sparkling Berries and Cream Rose


The only way to obtain the very thin slices of gingerbread required for this recipe is to work with a frozen loaf. Use the crisps as accompaniment to Blue Cheese Dip, Chicken Liver Pate or a very creamy cheese.

Preheat oven to 120°C.

Using an electric knife cut gingerbread into very thin 2mm-3mm slices. You should get approximately 20 slices. Gently lay gingerbread slices out onto a clean work surface and, using a straight edged round cutter, cut 4.5cm rounds. (You may get two or three rounds from each slice.) Save offcuts for another use.

Transfer rounds onto a dry low-sided baking tray and bake in preheated oven for 15-18 minutes. Using a firm scraper gently turn Gingerbread Rounds over and bake for a further 15-18 minutes until beginning to dry out. They are very fragile at this stage.

Remove from oven and cool completely. The gingerbread will not go crispy until it is cold. Store in an airtight container for up to one week.