Brine cookies are prepared quickly enough from a simple set of ingredients, and they turn out very tasty. If you want the finished products to be crispier, the dough needs to be rolled out thinner; if it’s more tender, it needs to be rolled out thicker. You can supplement the cookies with poppy seeds, nuts or sesame seeds.
Cucumber brine cookies in the oven
Brine cookies will take pride of place in your Lenten menu. The cucumber brine used to knead the dough can be replaced with tomato brine. The main thing is that the marinade is not too sour and salty.
- Cucumber pickle 20 (tablespoons)
- Baking soda 1 (teaspoons)
- Wheat flour 600 (grams)
- Granulated sugar 150 (grams)
- Vegetable oil 20 (tablespoons)
- Vanillin 1 plastic bag
- Cinnamon optional
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Brine cookies in the oven are prepared quickly and easily. Pour vegetable oil and cucumber pickle into a large bowl suitable for kneading the dough. There is no need to extinguish a teaspoon of soda; it will be extinguished with brine and added to the rest of the ingredients. Next we add cinnamon, vanillin and sugar. -
Sift the wheat flour through a sieve to saturate it with oxygen. Add it to the mixture and knead the elastic dough. -
Wrap the finished dough in a piece of cling film.You can also use a plastic bag for this purpose. The test needs to “rest” for 30 minutes. Cover a baking sheet with parchment. -
Take the dough out of the film or bag. Roll out a layer of small thickness from it. Then we use any cookie cutters. -
Place the cookies on a baking sheet at a distance from each other. During baking, it will increase in size and the products may stick to each other. Preheat the oven to 180 degrees. Place the baking sheet with cookies inside the oven, bake the products for 20 minutes until golden brown.
Bon appetit!
Soft cookies with tomato brine
The recipe for delicious, fluffy tomato brine cookies is an excellent quick baking option. You don't need eggs to knead the dough. Vegetable oil is used instead of butter.
Cooking time – 1 hour.
Cooking time – 20 minutes.
Number of servings – 1.
Ingredients:
- Tomato brine - 1 tbsp.
- Sugar - 1 tbsp.
- Vegetable oil - 1/2 tbsp.
- Flour - 3-4 tbsp.
- Soda - 1 tsp.
- Egg yolk - for lubrication.
Cooking process:
Step 1. Pour a glass of tomato brine into any deep bowl. Add half a glass of vegetable oil and a glass of sugar to it. Leave a little vegetable oil at the bottom of the glass. We will need it when kneading the dough.
Step 2. Mix flour and soda (can be replaced with baking powder) in a separate container. Sift the mixture of ingredients through a sieve to enrich it with oxygen. In this case, the cookies will be more fluffy. Leave one glass of flour, pour the rest of the flour into a bowl with brine, butter and sugar. Mix the dough. Add the remaining glass little by little so as not to overdo it with flour.
Step 3. Knead the dough.To prevent it from sticking, grease your hands with vegetable oil. Cover the dough ball with a clean kitchen towel. Leave for 20 minutes.
Step 4. Pinch off a small piece from the overall lump of dough and roll it into a sausage. Cut it into pieces. Line a baking tray with baking paper. Roll each piece of dough into a ball, then give the lumps a flattened appearance and place them on a baking sheet. Break the egg and separate the white from the yolk. Break the yolk a little with a fork and brush the cookies with it.
Step 5. Place the baking sheet with cookies in an oven preheated to 180 degrees. Bake it for 20 minutes. We determine the readiness of the dish by its brownness.
Bon appetit!
Cookies with cucumber pickle in a frying pan
Cookies made with cucumber pickle are a great treat for a tea party. The finished products are decorated with powdered sugar and served warm on a large platter.
Cooking time – 50 minutes.
Cooking time – 20 minutes.
Number of servings – 1.
Ingredients:
- Cucumber brine - 100 ml.
- Soda - 1/2 tsp.
- Sugar - 4 tbsp.
- Salt - 1 pinch.
- Egg - 1 pc.
- Vegetable oil - 3-4 tbsp.
- Flour - 300-350 gr.
- Powdered sugar - for decoration.
Cooking process:
Step 1. The brine for kneading the dough should be at room temperature, so it needs to be taken out of the refrigerator in advance and warmed. Pour the brine into a suitable sized bowl. Add soda. The brine should foam and turn white. Place vegetable oil, sugar and salt in a bowl. Mix the ingredients and beat in the egg. Mix the mixture again until smooth.
Step 2. We begin to gradually add pre-sifted flour to the mixture. Knead the dough so that it turns out soft, elastic, and does not stick to your hands.Cover the bowl with the finished dough with a clean, dry towel: it needs to “rest” for 20 minutes.
Step 3. Roll out the dough into a thin layer (thickness - 0.5-0.7 centimeters). Cut out dough pieces of any shape. You can use special molds for this.
Step 4. Place the dough pieces into a hot frying pan with vegetable oil. Fry them for a couple of minutes on one side and the other.
Step 5. Transfer the hot cookies to any beautiful dish. Decorate the products with powdered sugar.
Bon appetit!
How to make oatmeal cookies in brine?
The combination of brine and oatmeal in preparations makes baked goods more tasty and unusual. The finished cookies charge you with energy, since oatmeal contains polysaccharides responsible for this function.
Cooking time – 55 minutes.
Cooking time – 30 minutes.
Number of servings – 1.
Ingredients:
- Cucumber brine - 175 ml.
- Vegetable oil - 175 ml.
- Flour - 2 tbsp.
- Oat flakes - 2 tbsp.
- Sugar - 1 tbsp.
- Baking powder - 1 tsp.
Cooking process:
Step 1. Pour cucumber pickle into any large bowl suitable for kneading dough. Mix it with vegetable oil.
Step 2. Pour a glass of sugar into the mixture of brine and butter. Open the package of oatmeal, measure out two cups of the ingredient and pour it into a bowl.
Step 3. Sift two cups of flour with a teaspoon of baking powder through a fine sieve. It is advisable to do this several times so that the flour is better saturated with oxygen and the finished cookies become fluffy. Pour the flour into the mixture of brine, butter and flakes. Mix the dough.
Step 4. Roll the dough into a rope and cut into pieces. You can also roll it into a layer and cut out blanks using a glass or mug.Cover the baking tray with baking paper, on top of which we place the pieces.
Step 5. Turn on the oven and preheat it to a temperature of 180 degrees. Bake the cookies for half an hour.
Bon appetit!
Homemade cabbage brine cookies
Cabbage brine cookies have an unusual taste, partly due to the addition of corn flour to the dough. The dish is one of the simplest to prepare, ideal for tea drinking and snacking.
Cooking time – 1 hour 5 minutes.
Cooking time – 20 minutes.
Number of servings – 6.
Ingredients:
- Cabbage brine - 150 gr.
- Soda - 1 tsp.
- Wheat flour - 150 gr.
- Corn oil - 10 tbsp.
- Sugar - 10 tbsp.
- Corn flour - 150 gr.
- Cinnamon - optional.
- Lemon zest - optional.
- Vanillin - optional.
Cooking process:
Step 1. Use corn oil to knead the dough. Mix it with cabbage brine in any bowl of suitable size. Add 10 tablespoons of sugar to the mixture. Mix the products thoroughly.
Step 2. In a separate container, mix 150 grams of corn flour and a teaspoon of soda. Instead of baking soda, you can use baking powder. Sift the flour through a sieve into a bowl with butter, brine and sugar.
Step 3. Following the corn flour, sift the wheat flour into a bowl. For a richer taste and aroma, you can add cinnamon, lemon zest and vanillin to the dough.
Step 4. Knead the dough so that it remains soft. Then it should be covered with cling film and refrigerated for half an hour. This is necessary to make it easier to roll out the dough and then cut out shaped cookies from it.
Step 5. Lay out baking paper on the work surface of the table. Roll out the dough on it into a layer. We take the figures and cut out blanks with their help.Distribute at some distance from each other.
Step 6. Place a sheet of paper with the blanks on a baking sheet. Place in an oven preheated to 180 degrees. Bake cookies for 20 minutes.
Bon appetit!
Lenten cookies with cucumber brine
It is best to use a plastic bag or tin can to store finished cookies. Then the cookies will remain soft. The brine will give the cookies a delicate aroma and taste.
Cooking time – 45 minutes.
Cooking time – 20 minutes.
Number of servings – 4-5.
Ingredients:
- Cucumber brine - 10 tbsp.
- Vegetable oil - 7 tbsp.
- Flour - 500 gr.
- Sugar - 7 tbsp.
- Soda - 1/2 tsp.
- Vinegar - for extinguishing.
- Vanillin - 1 pinch.
Cooking process:
Step 1. Choose any deep, large bowl in which to knead the cookie dough. Pour cucumber pickle into it and add seven tablespoons of sugar.
Step 2. Pour seven tablespoons of vegetable oil into the mixture. Quench half a teaspoon of baking soda with vinegar. Place in a bowl along with vanilla.
Step 3. We begin to gradually introduce sifted flour into the mixture. Knead a thick dough. It should feel soft and elastic to the touch. Also, it should not stick to your hands.
Step 4. Sprinkle the work surface of the table with a small amount of flour. Roll out the dough into a layer no more than a centimeter thick. In order to cut out shaped blanks for future cookies, you can use any molds.
Step 5. Turn on the oven in advance to preheat it to a temperature of 180 degrees. Spread a sheet of baking paper of the appropriate size on a baking sheet. Place the pieces at a distance from each other to avoid sticking. Place the baking sheet inside and bake the cookies for 15-20 minutes.
Bon appetit!
Delicious Lenten cookies with tomato brine
The recipe for making brine cookies was especially popular in the 90s, when the former Soviet countries learned what a crisis was. There was not enough food and money, so we had to cook from simple products that we had on hand.
Cooking time – 1 hour 5 minutes.
Cooking time – 25 minutes.
Number of servings – 20.
Ingredients:
- Tomato brine - 200 ml.
- Flour - 1.5-2 tbsp.
- Sunflower oil - 4-5 tbsp.
- Sugar - 200 gr.
- Soda - 1/2 tsp.
- Salt - 1 pinch.
Cooking process:
Step 1. Pour the tomato brine into a separate deep bowl of large volume. Dilute it with sunflower oil. We supplement liquid products with sugar (200 grams).
Step 2. Place flour in a separate bowl and add soda to it (it can be replaced with baking powder - one teaspoon). Mix the products and sift them through a sieve. Add a pinch of salt to the sifted flour and soda. Mix the mixture again.
Step 3. We begin to gradually introduce flour into the liquid mixture. Knead the dough, which should be soft and elastic when finished. You may not need the entire portion of flour.
Step 4. Place the dough in the freezer under cling film for 15-20 minutes. Then we take it out and cut it into 2 or 3 equal parts. Roll out each piece to a layer of at least 4-5 millimeters thick.
Step 5. To cut out blanks for future cookies, glasses, cups, and any molds are suitable. You can also use a regular or shaped knife to cut the dough into rectangles.
Step 6. Line a clean and dry baking sheet with baking paper. We place the blanks on top of the sheet at a certain distance from each other so that when they increase in size during baking, the cookies do not stick together.Place the baking sheet in the oven, preheated at 180-190 degrees. Bake the dish for 20-25 minutes.
Bon appetit!
