Cookies from lean dough
Description
Before giving you the recipe for Lenten larks, a little history. On Soroki (the day of the Forty Holy Martyrs), there is a tradition of baking cookies in the shape of larks (birds that are the first to return home). According to folk tradition, the arrival of larks means that winter has ended and warm spring has begun. At the same time, this period always coincides with Lent. Therefore, in accordance with all the canons and Church prescriptions, larks should be baked from Lenten dough. Here's how to do it: 1. Take a large bowl, mix flour, salt, and yeast in it. Pour water into this mixture and knead a firm dough. 2. Cover the dough with a towel and let it rise at room temperature for 40 minutes. 3. Roll the risen dough into a flat round, then cut it into strips. Roll each strip into a sausage shape. 4. Now shape each sausage into a lark. To do this, tie the sausage into a knot. One end of the knot will be the lark's head, the other end—the tail. Flatten and press the tail end, then cut it with a knife to form "feathers." Shape the head end to be more rounded. Insert eyes on both sides of the head using poppy seeds or raisins. 5. Once all the larks are shaped, place them in the oven and bake for 25–30 minutes at 180°C (356°F), depending on their size. That's it! Your Lenten larks are ready. Serve them warm or cooled—perfect with tea.