To make the sporks: Preheat the oven to 150 C / 130 C fan. Lightly grease 10 metal serving spoons.
Whisk together the flour, salt, cinnamon, and baking powder. Set aside.
In a separate bowl, whisk together the egg, honey, oil, and water. Add the wet ingredients to the dry mixture, stirring to form a dough. Divide the dough in half, and shape each half into a square. Set one aside.
Working with the first piece of dough, roll it between two pieces of lightly floured parchment until it's about ½ cm thick - try to keep the dough a uniform thickness throughout.
Using your spoon as an outline, measure out a few rectangles that will fit over the spoon. Place a rectangle over one of the greased spoons, pressing it into the spoon so that it forms an accurate outline of the spoon. Cut any excess dough off with a sharp knife or scissors and chope the round top off the ‘bowl’ of the spoon to form a flat surface. Finally, cut a few fork tines into the flattened bowl end of the spoon.
Repeat with the rest of the dough and spoons.
Transfer any finished spoons to the fridge whilst you repeat the process with the second piece of dough. You can re-roll the dough, so keep going until it’s all used up.
Bake the crackers for 15 - 17 minutes until they're browning around the edges and golden all over.
Turn off the oven, and open the oven door wide. After 5 minutes or so, when much of the oven's heat has dissipated, shut the oven door, and let it cool down completely with the crackers inside; this will help them become as crisp as possible. Finally, remove the sporks from their spoon moulds and set aside.
To make the sorbet: place the fruit in a food processor or blender along with the lemon juice and salt and process until smooth – scraping down the sides occasionally. The sorbet will be soft serve style texture right out of the blender, but you can put it in the freezer to firm up for a bit if you want.