Tomato gingerbread cookies
Description
Home baking with tea. The tomato gingerbread rises nicely while baking, but unfortunately loses the lovely pink colour the dough develops. There is no tomato flavour in the biscuits at all. It disappears completely, and no one would ever guess what the gingerbread is made from. If you don’t like heart-shaped biscuits, you can easily change their shape by altering the outline of the cardboard cutter. Serve with tea or coffee.
Instructions
- 1
Step 1
Let’s prepare all the ingredients needed for cooking.
- 2
Step 2
Then in a deep bowl whisk the tomato juice with the sugar; add baking soda slaked with vinegar, cinnamon, and pour in vegetable oil. Mix everything together.
- 3
Step 3
Add the flour in several stages. Knead a stiff dough.
- 4
Step 4
The dough turns out pink and very soft to the touch. Generously flour the table and roll the dough into a flatbread.
- 5
Step 5
Then make molds out of cardboard, or use a glass with thin walls, and cut out the gingerbread.
- 6
Step 6
Then arrange the gingerbread on a baking sheet lined with baking paper (greased on both sides with oil) and bake in the oven at moderate heat for 30 minutes.
- 7
Step 7
Cool the gingerbread and dust with confectioners’ sugar. Done!