Cookies made with cucumber brine
Description
Perfectly pairs with tea and coffee. An unusual homemade cucumber brine cookie that also makes a nice snack with beer. If desired, you can sprinkle it with flavored seasoning before baking, or leave it as is. You can use any brine, just make sure to knead the dough thoroughly. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Take the brine and add sugar to it. I used cucumber brine, but any other brine will work. Stir the sugar until it dissolves completely, then add baking soda and vegetable oil. Do not pre-neutralize the baking soda—it will be neutralized by the brine.
- 2
Step 2
2. At the very end, add the flour and knead the dough. Use as much flour as the main mixture can absorb. I usually use about 4 cups.
- 3
Step 3
3. Knead the dough and place it in the refrigerator for 15–20 minutes. After that, divide it into 3–4 parts and roll out each part. You can choose any cookie shape you like. Personally, I prefer making long cookies. It's better to roll the dough between plastic wrap.
- 4
Step 4
4. Roll out the dough to a thickness of 5-8 mm and cut it lengthwise. For decorative cutting, use a shaped knife for chebureki.
- 5
Step 5
5. Place the cookies on a baking sheet lined with parchment paper and put them in the oven. The oven temperature should be at least 180 degrees. Bake the cookies for about 12-15 minutes.