Cucumber pickle has another interesting use in this recipe. Dry salty crackers go well with breakfast and can be served as a snack with a variety of pates, vegetable pastes, hummus, chunks, cheese, sausage, or boiled egg.
It is necessary
- - 3/4 cup brine;
- - 1/4 cup vegetable oil;
- - 6 tbsp. tablespoons of sugar;
- - 3 glasses of flour;
- - 1/2 teaspoon of baking soda;
- - 1/4 teaspoon of vinegar.
Instructions
Step 1
First, mix vegetable oil with cucumber pickle, add sugar, soda quenched in vinegar, pour three glasses of flour into the liquid mixture in small portions. Instead of cucumber pickle, you can take pickle from any other vegetables you like. Three glasses of flour is an approximate amount, add it until you have a dough that you can safely roll out and cut out of it using cookie cutters.
Step 2
Sprinkle a clean work surface with flour, roll out the finished dough on it to the desired thickness. You should not make very thick crackers - it is better to cook thin ones, they will cook faster and will crunch pleasantly. Use special shapes to cut out crackers from the dough. You can cut it with a glass, a glass - whatever is more convenient for you, what you will have at hand. If you want, you can cut out large, thick pieces of dough, but you will no longer get crackers, but rather cookies.
Step 3
Arrange the lean snack crackers on a baking sheet and place in the oven at 180 degrees. Bake until tender. Thin crackers cook quickly - no more than 10 minutes, thick cookies need to be baked longer. Cool the finished crackers on a baking sheet, then put them in a vase. If you don't eat all of your cooked crackers right away, you can store them in a sealed container.
