Cinnamon Cocoa Crisps

I wanted to make something really crispy and it has to be easy! Haha! Bought some fresh wonton wrappers from the market and set out to bake them, inspired by a recipe from a cookbook which uses sesame oil and sesame seeds, but none of us like it. So I decided to make my own flavour combination by using a mixture of ground cinnamon, sugar and cocoa powder. And used melted butter, and the result, it was crispy good. The only thing is, the fresh wonton wrapper is not so suitable, as it gives an aftertaste, of perhaps, too much alkaline in them? So I went to the supermarket and bought this brand "Lo Sam" (the only brand there) and it is for making dumplings. Baked a few to test, and it was good, without that aftertaste like the wonton wrappers did . If you want to give this a try, use the wrappers meant for making dumpling and NOT wonton wrappers.

I use "Lo Sam" dumpling pastry. There's about 24 wrappers in each pack.

These are so easy to make, even your kids could help. Here's how the crisps are made :

1. Have ready some melted butter. Mix the brown sugar, ground cinnamon and sifted cocoa powder in a bowl. Place the wrapper on a working counter.
2. Brush each wrapper with some melted butter.
3. Sprinkle each wrapper with the sugar-cinnamon-cocoa mixture.
4. Using a sharp knife, cut into half, and each half cut into three triangles. You may cut them into long strips if you want, but triangles are easier to store in a bottle container.

Place the triangles on ungreased baking sheet. Bake in a preheated oven at 175C for 7-9 minutes.

Bake until the triangles are crispy and the edges curved upwards slightly. I baked mine for exactly 9 minutes, adjust accordingly, to your own oven, it may take a minute more or a minute less. Make sure they are baked till really crispy, otherwise they will be hard instead of crispy. Cool on wire racks, which takes only about 5 minutes or so, and store in airtight containers.

These are really crispy and you would not stop at just one!

I used three packs of the dumpling wrappers, and got about 3 full containers with another one not quite full, which is for snacking before CNY!

Thank you to all the entries for our Chinese New Year Cookies theme, so far there are 91 links! Keep them coming! There are a few traditional cookies which I would love to try, but really wishing there is more time before CNY! 

Cinnamon Cocoa Crisps
24 pieces dumpling wrapper
some melted butter for brushing
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon cocoa powder, sifted

1. Preheat the oven to 175C for 10 minutes.
2. Mix the brown sugar, ground cinnamon and sifted cocoa powder in a small bowl.
3. Brush some melted butter on one side of dumpling wrapper.
4. Sprinkle some of the cinnamon mixture over.
5. Using a sharp knife, cut into wrapper into two halves and cut each half into 3 triangles.
6. Place on baking sheet (no need to grease), and bake in preheated oven for 7-9 minutes, until the triangles are crispy and they curved up around the edges.
7. Remove to a wire rack and leave to cool. These cool really fast, about 5 minutes or so. Store in airtight containers.

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