My version above. Heidi Swanson's version below:burst into tears, I inexplicably love creating kids-y snacks/desserts.
Exhibit A: The VolCAKEno.
Exhibits B and C: The Leprechaun Trap Cake and Rainbow Cake Guest Attempts. (Okay, fair enough, I didn't actually make these.)
Exhibit D: That time I made 3-D Reindeer and Sleigh Cookies.
Exhibit E: The Organic and Chic Goldie Attempt.
Exhibit F: These Animal Crackers:
This below animal was simply too cute to eat, so we set him free.
1 pack of extra-large wonton wrappers
1/4 cup natural sugar, evaporated cane sugar
1 1/2 teaspoons ground ginger Note: You could get away with using just 1/2 teaspoon of ginger; unless, of course, you are a total ginger hound... in which case, QUADRUPLE IT.
1/4 teaspoon fine grain sea salt
1 organic egg
tiny splash of heavy cream
Equipment: cookie cutters
Preheat oven to 350 degrees and place racks in the middle. Line a couple baking sheets with parchment paper. In a 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 the seeds to stick. Sprinkle each cracker with seeds and then a generous dusting of sugar mixture.
Move the crackers to 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!