During the perestroika period, when many of our compatriots were paid a salary for several months and there were cuts everywhere, not every family could afford to prepare all kinds of sweets for tea. Then the brine biscuits, which was made from the available ingredients, but had a unique taste, were very popular. The dough on the brine for cookies is kneaded quickly, pastries made from it are baked in literally 15-20 minutes. There are several variants of dessert from this test. You can make the usual lean cookies, oatmeal, semolina, give it a different shape.
Cooking Features
There are several recipes for cookies on the brine dough. Knowing the basic principles of mixing the brine dough for cookies and exactly following the instructions accompanying the selected recipe, even the beginning hostess will get the expected result the first time.
- Brine contains a significant amount of salt, acid, and sometimes sugar. Therefore, in the dough, kneaded on it, do not add salt, soda with vinegar is not quenched. The amount of sugar also sometimes needs to be adjusted to reflect how sweet your pickle is.
- Pickle can be taken from under any vegetables: cucumbers, zucchini, tomatoes, cabbage, - there won't be significant differences. Instead of brine, you can use marinade, the result will be identical.
- Cookies on brine are economical by themselves, therefore saving money on flour is undesirable. The difference in price between the flour of the highest, first and second grade is not so great as to buy a low-grade product. Second-grade flour gives the liver a specific flavor and gray color. From quality flour cookies comes out more delicious and attractive.
- It is necessary to sift the flour before combining with other ingredients - not so much to save it from the larvae of the moth and small litter, but mainly to saturate the flour with oxygen. After sifting, it becomes light, well connected with other components, without forming lumps. Baking from such flour turns more tender and crumbly.
- The softer the dough on the brine, the more crumbly and tender the cookies will come out. Even if you are preparing to roll out the dough and cut the figures out of it, add as much flour as necessary to make the dough no longer stick to your hands, no more.
Housewives who have never made pastry from brine pastry may be concerned about the smell and taste of the finished baking. Cookies from pickled dough have a pleasant sweet-salty taste, spicy aroma. This does not spoil the organoleptic qualities of the dessert, but makes it unique.
Classic recipe for brine pastry dough
Composition:
- brine - 0, 25 l;
- refined vegetable oil - 120 ml;
- wheat flour - 0, 45-0, 5 kg;
- sugar - 120 g;
- soda - 5 g.
Method of preparation:
- Pour brine into the bowl, add butter, sugar and soda. Whisk the products with a whisk to form a uniform composition.
- Sift flour.
- Add flour to liquid base in handful and mix the products to prevent lumps from forming.
- When stirring dough with a spoon or spatula becomes difficult, put it on a floured work surface of the table and finish kneading with your hands.
- Make a ball out of dough, wrap it with cling film and leave it on the table for half an hour. During this time, the fiber contained in the flour will swell and the dough will become more pliable.
After the indicated time, the dough should be rolled out into a layer 5-7 mm thick, cut out figures of it with a special mold or just a small glass, put it on a baking tray covered with parchment and send it to the oven heated to 200 degrees. Bake cookies for 15-20 minutes. As soon as it is reddened, take it out of the oven, otherwise it will dry out and become tough.
Brine dough with semolina
Composition:
- wheat flour - 150 g;
- semolina - 100 g;
- brine - 125 ml;
- refined vegetable oil - 40 ml;
- soda - 5 g;
- sugar - 40 g;
- vanilla sugar - 10 g.
Method of preparation:
- Pour the pickle in the bowl, add sugar, regular and vanilla. Mix well.
- Pour in the soda, stir again.
- Pour in the oil, mix the products to a uniform consistency.
- Pour in semolina and sifted flour. Stir until the dough begins to gather in one. Complete the kneading with your hands.
- Cover the dough with a bowl and leave for at least 15 minutes - the semolina should be allowed to swell.
Tear off small pieces from the finished dough, roll the balls out of them, flatten them and put them on a parchment filled with parchment. Bake in the same way as pastry made from the classic recipe.
Brine dough for oatmeal cookies
Composition:
- wheat flour - 150 g;
- oatmeal - 100 g;
- sugar - 100 g;
- baking powder for dough - 5 g;
- brine - 100 ml;
- refined vegetable oil - 100 ml.
Method of preparation:
- Brine hold for about an hour at room temperature so that it is not cold.
- Mix the brine with sugar and vegetable oil.
- Pour oatmeal into a pickle bowl. Stir and leave for 10-15 minutes to swell the flakes.
- Sift flour, mix it with baking powder.
- Pour the flour over to the other ingredients. Stir the dough.
The dough is spread with a spoon on the parchment, giving the products a neat round shape. Bake in the oven heated to 200 degrees for about half an hour.
Cookies from dough on brine turn out crumbly, has an unusual sweet-salty taste, spicy aroma. Usually, the composition of the pickled dough for cookies does not include eggs or butter, so that this dessert can be eaten even while fasting. In the dough, you can add semolina, oatmeal, nuts and dried fruits to get even more tasty and healthy products.
