Cucumber pickle cookies

At one time, having come to visit, one could often find crispy, gingerbread-like cookies in candy bowls. Few people immediately guessed what it was made of. In the "dashing 90s", when many literally survived on homemade baking, one could find countless varieties of brine-based buns - grandmothers baked for grandchildren and kolobushki, and biscuits and buns, there were versions of this bun, fried in a pan.

At that time, it was often called cookies for the poor - because nothing was needed for baking products and they were the simplest, thanks to which it was cooked literally in haste. It turned out, by the way, unusually tasty. I want to remind you of this taste by making unusual cookies with cucumber or tomato pickle, and I suggest a recipe with a photo. The recipe produces soft and crumbly cookies. By the way, it is prepared absolutely without eggs, so it is perfect for those who are fasting.

Ingredients

• Sunflower oil 4-5 st. l.
• Sugar 1 tbsp.
• Soda 1 tsp
• Any pickle 1 tbsp.
• Flour 500-600 g

Directions

1. We take cheesecloth, fold it into four to five layers or a fine sieve and filter the required amount of any brine through it.
2. Add butter and sugar to the brine. You can melt margarine instead of vegetable oil.
3. Mix everything together carefully until the sugar is completely dissolved.
4. Mix two-thirds of the flour with soda. You do not need to extinguish the soda. The acid of the brine is enough for this.
5. Pour the flour and soda mixture into a deep container. Slowly pour in the brine and stir with a whisk or spoon, completely getting rid of the lumps.
6. If you want to add nuts or raisins, then this is done at this stage. The nuts will need to be dried and chopped, and the raisins, on the contrary, should be slightly soaked.
7. Add the remaining flour and knead until the mass stops sticking to your hands. It should be soft and elastic.
8. Cover the pastry dough in brine with foil and keep it for 15-20 minutes.
9. During this time, we heat the oven to 180 °, and also cover the baking sheet with parchment.
10. Remove the film from the dough and roll it out 1-1.5 centimeters thick.
11. We take a mold and squeeze future cookies out of the dough. I usually use a narrow glass for this.
12. You can simply cut the layer into small squares.
13. We put the semi-finished products on a baking sheet.
14. Bake for 15-20 minutes in the middle position of the oven until light golden straw color.
15. Sprinkle the cookies with icing sugar if desired.