In the dashing 90s, there were many recipes for delicious, unbeaten, made from "nothing". In those days, very many were forced to do home canning, as a result, everyone had a large amount of pickle after eating vegetables, and it was a pity to pour it out - the crisis was the same. This is how the then popular recipe for brine cookies appeared and has taken root to this day.
There are a lot of options for such cookies. They are different in composition and consistency of the dough, hence the differences in taste, structure and appearance. Cookies prepared according to this recipe, albeit remotely, but resemble gingerbread: slightly hard on the outside and soft, crumbly on the inside. If you add a gingerbread mixture, it will be very similar to them.
It is very easy to make cookies in brine, and young chefs can be involved in molding. It can be served at the table for any occasion, as well as taken for a snack or on a long journey.
Ingredients:
Wheat flour - 480 g
Baking soda - 0.5 tsp l.
Chicken egg - 1 pc.
Sugar - 4 tbsp. l.
Vegetable oil - 3 tbsp. l.
Sour cream - 4 tbsp. l.
Cucumber pickle - 100 ml
Preparation:
Step 1: The set of ingredients for making cucumber brine cookies is very simple. Anticipating the question, of course, you can use not only cucumber, but any other pickle that is available (tomato, tomato-cucumber, from assorted vegetables), it will be tasty the same.
Step 2: Mix sour cream, chicken eggs, vegetable oil and granulated sugar with a whisk until smooth.
Step 3: In a separate container, slightly heat the cucumber pickle. It is possible in a microwave oven, half a minute is enough at maximum power. Then add baking soda to it and mix. Soda is not extinguished in cold brine.
Step 4: Add the resulting cocktail to the egg-sour cream mass and mix thoroughly.
Step 5: Introduce the pre-sifted flour into the liquid part. It is convenient to first add half, mix until smooth, then add the rest. The dough can be made thick, but sticky, and put on a baking sheet with a spoon (consistency in the photo).
Step 6: You can make it steeper in consistency, but not tight, elastic, smooth and not sticky. Both types (both thick and steep) must "rest" before molding. Cover with plastic wrap or (if the dough is tough) place in a plastic bag, leave for 15 minutes.
Step 7: Roll out the steep dough on a slightly dusty surface into a layer 0.3–0.5 cm thick. Cut with a knife into squares, rhombuses or triangles, or you can use curly cutting. Put the workpieces on a baking sheet, but not tightly, about 1 cm apart from each other.
Step 8: Bake for about 20 minutes in a preheated oven to 200 degrees. When finished, the cookie should have a pleasant blush. Remove it immediately from the baking sheet onto a dish.
Step 9: Cookies in brine from cucumbers are ready. You can serve it with coffee or tea, but it tastes better with dairy products (milk, kefir, drinking yogurt, snowball).
Optionally, to add gloss to the liver, you can grease the blanks with a slightly beaten chicken egg before baking.
Enjoy your tea!
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