Lenten cookies with cucumber brine
As strange as it may sound, you can make some pretty decent Lenten cookies using pickle brine. Yes, pickle brine. You won't taste it in the cookies themselves, don't worry, but the baked goods will be delicious, crispy, and unique. Plus, these cookies have a very simple recipe, so even a novice cook can handle them.
For those observing Lent but still wanting to treat themselves to something sweet and delicious, this recipe with step-by-step photos of a very interesting cookie will help.
Ingredients:
- 0.5 cups of cucumber brine;
- 0.5 cups of vegetable oil;
- 300-320 g wheat flour;
- 150 g sugar;
- 2 tsp baking powder.
How to bake cookies with pickle brine
Strain the cucumber brine through a sieve to prevent any brine ingredients (spices, leaves, garlic, etc.) from accidentally ending up in the cookies.
Combine sugar, brine and vegetable oil, mix with a mixer.
Now it's time for the baking powder and flour. Don't add the flour all at once, but in parts. Mix.
Adding the remaining flour little by little, knead the dough, which can be rolled out into a layer.
Roll out the dough on a floured surface into a layer 0.3-0.5 cm thick.
Using a glass or special cookie cutters, cut out cookies.
Place the cookies on a baking sheet lined with parchment paper or a silicone mat.
Bake the cookies for 15-17 minutes in an oven preheated to 180 degrees.
The cookies need to be allowed to cool.
This is a great Lenten dessert to go with a cup of tea or coffee!
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