Soft Lenten cookies with cucumber brine

Brine cookies are a unique recipe from our grandmothers, who did not let anything go to waste, so we had to prepare it from the ingredients at hand. Cucumber pickle, which also found interesting uses, was no exception to “waste-free production.” It’s not enough: a very sensible recipe in the culinary sense has come down to us, because soda, when interacting with an acidic environment, behaves in the way we need, predictably, in the same way as with a fermented milk product, which, as we know, is prohibited during fasting.

So, cucumber brine produces delicious, rich pastries - slightly salty sweet cookies, crispy on the outside and soft on the inside, with a slightly noticeable taste of spice. In structure, they bear little resemblance to gingerbread; it is not for nothing that in some recipes these baked goods are called “gingerbreads.” And who would guess that the cookies are made in brine, besides, they are stored for a long time and remain as soft as right after baking. The cookies are lean and do not require any monetary costs. And now - the recipe with photos.

Lenten cookies with cucumber brine

Ingredients:

cucumber pickle – 100 ml;
vegetable oil – 50 ml;
sugar – 100 g;
wheat flour – 350-400 g;
baking powder – 1 tsp.

Number of servings – 25-30 pcs.

How to bake Lenten cookies with cucumber brine

In the deep bowl in which we will knead the dough, combine the brine and vegetable oil. It is better if the extreme is refined, without a specific aroma and taste.
Add sweet sand to the watery ingredients and mix everything thoroughly until the sugar dissolves.
In a separate bowl, sift the wheat flour with baking powder. Add the flour mixture to our first bowl - in small portions. While the dough is liquid, stir it with a spatula.
As soon as it starts to form a lump, you can knead it with your hands. The dough comes out soft and tender, thick, but not tough at all. We put the finished bun in a bag and put it in the refrigerator for 15-20 minutes.
For convenience, divide the dough into several parts and roll each into a layer 0.5-0.7 mm wide. Using a shaped cookie cutter or a regular glass, cut out the cookies. The remaining layer can be re-rolled or cut into uneven pieces.
We cover the baking sheet with baking paper and lay out our preparations. You can sprinkle them with sugar, sesame seeds or poppy seeds on top.
Place the baking sheet with cookies in an oven preheated to 180 degrees and bake until lightly golden brown (10-12 minutes - depending on the power and mode of your oven). During the baking process, the cookies rise and become loose and crumbly. Do not dry it for a long time, otherwise it will become hard. After we are sure that everything is ready, remove it, cool it and serve it with tea or coffee.

Tender and crumbly, with a slight spicy smell, these cookies will definitely suit your taste! Especially if you know that the treat is harmless and you don’t have to limit yourself to its consumption. We commemorate, enjoy, and admire the collective experience of the forefathers.

Lenten gingerbreads in brine

What we will need:

flour - 3-3.5 tbsp.
brine - 1 tbsp.
sugar - 1 tbsp.
vegetable oil - 3 tbsp.
soda - 1 tsp.

How to make gingerbread using brine from cucumbers or tomatoes

All products should be at room temperature. Pour cucumber pickle into a deep bowl. It should be a little warm: you can warm it up slightly - throw it near the radiator or in the sun in advance to warm up.
Add soda to the brine. In an acidic environment it will be extinguished. Instead of soda, some housewives use baking powder. There is no difference.
Pour sugar into a bowl with brine. Stir until the sugar dissolves.
Add vegetable oil and sifted flour. We take refined oil, without aroma. Sift the flour straight into a bowl.
Knead soft dough. It’s better to use a spoon - it will be very soft and sticky. Sprinkle with flour to make it comfortable to work with.
Take a small amount of dough with a teaspoon and form a puck. This produces blanks for future gingerbread cookies.
Grease the baking dish with sunflower oil or cover it with baking paper. Sprinkle your hands with flour and roll into small cakes with your hands. Place them in a mold or on a baking sheet. Lightly adjust the pieces with a spoon.
Place the baking sheet in the preheated oven. Bake at 190-200 degrees for 25-30 minutes. It’s better not to leave the kitchen at this time and watch the oven: the cookies are quickly browning.

Lenten cookies in brine

Ingredients

Vegetable oil – 50 ml

Baking powder – 1 tsp.

371 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

There seems to be no cookie more common than Lenten brine cookies. Just four available ingredients - and delicious cookies are ready for tea. You can use either cucumber or tomato brine; this time I used it from a jar with assorted brine. For vegetable eaters and those observing fasts, this is a real find. The cookies come out moderately sweet and very tasty.

Let's prepare the necessary ingredients.

Pour brine and vegetable oil into a bowl.

Stir well, the sugar should dissolve in the emulsion. Add flour and baking powder evenly.

Knead the dough with a spatula.

The end result is a smooth, tender dough; do not add too much flour. Place the dough in the refrigerator for at least 10 minutes.

Roll out the dough into a layer and cut out any shapes.

Place the future cookies on a baking sheet lined with baking paper or a Teflon mat.

Place the baking sheet in an oven preheated to 180°C, bake for 10-12 minutes, check your own oven. There is no need to brown it too much, otherwise the cookies will be tough. Pour tea or milk and treat yourself to delicious cookies!

Lenten brine cookies come out crispy on top and tender on the inside. I didn't decorate the cookies; they are completely self-sufficient. You can serve jam, honey or condensed milk separately.

Bon appetit! I think you will like these Lenten cookies.

Lenten cookies with cucumber brine in the oven in a hurry

Have a nice day everyone! At the moment there is a fast, and I continue to try all the newest recipes without products of animal origin. I don’t keep it at all, but I really enjoyed experimenting and preparing such food, since it turns out that it is very tasty and, usually, completely cheap. Like, for example, our current recipe, which talks about stunning cookies based on cucumber pickle.

Yes, you read that right! The main ingredient here is brine. And it’s mind-blowing, in my opinion, that it can make such a tasty treat. Especially if you are fasting, then you are probably already a little bored with a similar delicacy. In the end, the cookies are very reminiscent of a cracker; they are just as crumbly and crispy. And it is completely sugar-free, but at the same time special and colorful in its own way.

Well, the list of necessary goods is so small that you just need to have this recipe in your piggy bank. He's just a lifesaver. Even on ordinary days, you can cook and enjoy these delicacies instead of, for example, chips.

Well, if you are also looking for other great recipes for Lenten dishes, then I have articles on borscht and lentil soup on my blog. And for dessert you can try carrot cake or chocolate manna.

Lean, crumbly cookies in cucumber brine, whipped up in the oven

Just look at how many products are needed for such cookies. Yes, this is in every home. Just take it and do it, you won’t even need to go to the store. This is probably the simplest recipe I have ever come across!

200 ml cucumber pickle;
350-400 g flour;
70 ml vegetable oil;
1/2 teaspoon baking powder;
a pinch of salt;
a mixture of Provencal herbs.

Why specifically Provençal herbs? This, of course, is purely for my taste. But I really like them, and here they are more appropriate than ever. The salty taste of the cookies with the scent of rosemary and basil is simply something indescribable!

How to prepare simple and tasty cookies with cucumber pickle at home?

1. Take a deep bowl in which we will knead the dough. Pour the cucumber brine into it and mix it with vegetable oil.

2. Mix the sifted flour with baking powder and salt. To begin with, take 350 g of flour, if you suddenly need it, then add as much as the dough takes.

If the brine is very salty, then salt may not be added to the mixture.

3. Slowly begin to introduce the dry mixture into the watery mixture, kneading a smooth, even dough that should not stick to your hands.

We put it in a bag or cover the bowl with a lid and put it in the refrigerator for 30 minutes.

4. Then roll out the dough on a clean surface into a narrow layer (no thicker than 5 mm).

I used the quickest method - I simply cut it into squares with a pizza cutter. You can also cut out circles or shapes as you wish. I love simplicity and speed.

Lenten brine cookies

Sweet, tender, crumbly cookies with an extraordinary ingredient.
After Nina-Richie’s comment about ingredients that can be hidden in baked goods, I wanted to find a recipe with any “hidden ingredient” and ask the tasters a new riddle about what is actually in the composition. I was surprised to find that even the remaining brine can be used in unusual ways. At first I thought that these would be cookies with the taste of pickled cucumbers, but I was wrong. Neither the brine nor the cucumbers are completely noticeable. The cookies come out sweet, crumbly and tasty. It feels like there is something unusual in the composition, but we still haven’t guessed what it is. The versions were as follows: “cabbage”, “some kind of herbs”, “yes, this is a deception, there is nothing secret there. sugar, flour, butter.” Then the version turned into a listing of all the goods on the shelves of the refrigerator, and when the appropriate shelf was passed, I realized that I literally would not hear about the brine. The secret was revealed only with a direct hint, and there was no limit to surprise. Try it too, because these cookies are ready in no time!

Ingredients for Lenten Brine Cookies Recipe

Cucumber pickle – 1/2 cup
Sugar – 1/2 cup
Vegetable oil – 1/4 cup
Flour – 1.5 cups
Soda -1/2 teaspoon spoons

How to make Lenten brine cookies, step-by-step recipe with photos

Mix all ingredients (it is better to add baking soda to flour)

Replace the dough, leave it for 15 minutes. At first it will be sticky, when it stands it will become more flexible and you can work with it, but if it continues to stick to your hands very much, you can add a little more flour

Roll out the dough into a layer approximately 5-7 mm wide.
The dough has a twist: on top it will be the least sticky, on the bottom when it sits it starts to stick, so there are 2 options for rolling: 1) roll out on a well-floured table
2) roll out on parchment.
Option 2 seemed to me the most comfortable, but it depends on who is used to it)

Cut out cookies with a cookie cutter and place on a parchment-lined baking sheet. Bake at 180 degrees until golden brown. It took me approximately 15 minutes.

The cookies come out very soft, not sticky and sweet, the brine is not completely noticeable.