Beer Cookies

A new addition to my collection of unusual (if not strange) recipes - a friend recently mentioned that she prepared something new for a picnic: quick biscuits on beer. Of course, I inquired about the reaction of her family and learned that the cookies were quickly devoured, and at the same time no one seemed drunk. Seriously though, the recipe for delicious beer cookies was invented a long time ago, but somehow it did not take root in our country, so the phrase itself looks out of the ordinary. The day has come when you and I will destroy stereotypes, because it is foolish to deprive ourselves of an excellent treat because of prejudice and grandma's gossip about drunken children who ate cookies. There are two versions of the beer dough specifically for cookies, we will focus on the lightest, fastest and lowest calorie. So let's get started

Ingredients

• Eggs 1 PC.
• Boiled water 150 ml
• Wheat flour 900-950 g
• Granulated sugar 150 g
• Live beer 250 ml
• Sunflower oil 150 ml
• Baking soda 5 g
• Vanillin 10 g
• Ground walnut 100 g

Directions

1. We remove the beer from the refrigerator 30 minutes before the start of the process.
2. Add soda to flour and sift through a sieve at least twice.
3. After that, add vanillin to the flour, mix with a whisk.
4. Mix sunflower oil with chilled water.
5. Fill the sugar with eggs, mix with a whisk or spoon.
6. Then we set to whisk at medium speed for about a minute.
7. Without turning off the blender, add beer and a tablespoon of sifted flour.
8. As soon as the dough has become more or less homogeneous, we begin to add the remaining flour in parts.
9. Continue to knead the thickening dough by hand, removing the blender.
10. Then, in several steps, pour in water with sunflower oil.
11. Knead a homogeneous, smooth and aromatic dough that does not stick to your hands.
12. We wrap it in plastic wrap and leave it at room temperature for about an hour.
13. Rinse the baking sheet, wipe it with a cotton towel.
14. Then we line it with baking paper, bend the edges so as not to catch fire.
15. We release the dough from the film, cut a piece from it and roll it out on the table.Step 15
16. Having reached a layer thickness of about 5-6 mm, we begin to cut cookies from it using a knife or special molds.Step 16
17. Carefully transfer the finished blanks to a baking sheet.
18. We again form the trims into a ball and roll them out to get a layer of the required thickness.
19. Cut out a cookie of a suitable shape from it again.
20. We transfer to a baking sheet and cut off another piece from the total mass of the dough.
21. We do the same with him as with the first piece of dough.
22. Sprinkle the blanks with walnut dust right on the baking sheet, pressing it a little.
23. We set the oven to heat up to 180-190 degrees.
24. We bake for about 15 minutes, visually check for readiness.
25. The cookie should turn a pleasant light pink color.
26. Extend the baking time if necessary.
27. Remove the finished cookies from the oven, let cool on a baking sheet.
28. Then we shift it in slides onto a beautiful serving dish.