After the holidays, sometimes there is a lot of tasty pickle from a tomato or cucumber. Do not rush to pour it out. Use the leftover rich brine to make a flavorful sweet cookie. Cookies baked according to this recipe can be used on fasting days, and also suitable for those on a diet, since neither sour cream nor butter is used.
It is necessary
- • Brine - 3 / 4-1 stack.
- • Sugar - 1 stack.
- • Sunflower oil (odorless) - 0, 5-0, 8 stack.
- • Flour (white premium grade) - 3-3, 5 stacks.
- • Soda (baking powder) - 1 tsp.
Instructions
Step 1
To begin with, mix all the liquid ingredients separately. To do this, combine vegetable oil and brine in a bowl. Then sugar is added to the liquid mixture and thoroughly ground so that the sugar grains begin to melt.
Step 2
Mix baking soda and flour separately. The flour mass is added in parts to the brine-sugar mixture. As a result, you should get a rather thick mass. Depending on the quality of the flour, the dough may turn out like thick sour cream or even steeper. If the dough is a little thin, you can add ¼ cup flour and spoon the cookies onto a baking sheet. If the dough is thick, then scooping up with a spoon, roll balls the size of a walnut and spread on a baking sheet at a distance equal to the size of the ball.
Step 3
Preheat the oven to 100 degrees. Cover the baking sheet with a non-stick mat or baking paper. Cookies are baked for 30-35 minutes at 180 degrees. Remove from heat when the edges of the cookie are brown. You can store cookies in a paper bag.
