Lean cookies

Despite the fact that Lent deprives us of the opportunity to eat animal fat, I love this time not only for religious reasons, but also because of the fact that this is when we are most inclined to experiment in the kitchen. Surprisingly, only on fasting days can you bake an unimaginable amount of a variety of lean delicacies that would hardly attract attention in a short period. A quick and very flavorful quick lean biscuit is one of those amazingly tender treats. I got the recipe from my grandmother, whose pastries have always stood out on holiday tables and who knew how to make standard lean cookies from the simplest set of ingredients at home incredibly tasty and deliciously appetizing

Ingredients

• Sunflower oil 80 ml
• Purified water 200 ml
• Baking powder for the dough 10 g
• Wheat flour 350-380 g
• Salt 5 g
• Creamy margarine 25 g
• Vanilla sugar 5 g
• Powdered sugar 20 g

Directions

1. Mix the flour with salt and baking powder.
2. Then, using a sieve, sift the dry mixture about three times.
3. Boil water (or another liquid that you have prepared).
4. Cool to room temperature (but not in the refrigerator).
5. Pour the prepared water into a deep bowl.
6. Add sunflower oil to it, mix with a whisk.
7. Then add a quarter of the sifted flour and beat at low speed.
8. After that, little by little add another quarter of the flour.
9. As soon as the workpiece is mixed, remove the blender and begin to manually stir in the remaining flour.
10. Roll the finished dough into a ball, cover with a towel and place in the refrigerator.
11. After half an hour, we manually re-mix.
12. Carefully line the baking sheet with parchment paper, fold the edges.
13. On a table sprinkled with flour, roll out the dough into a layer about 3 mm thick.
14. Then, using a knife or molds, we cut out individual rhombuses on it - this will be our cookie.
15. Mix the powdered sugar on a plate with vanilla sugar.
16. Dip each diamond with this mixture on one side and immediately return it to the table.
17. Then we let our blanks lie for about 15 minutes and transfer them to a baking sheet.
18. We heat the oven to a temperature of no more than 200 degrees.
19. As soon as the required mark is reached, immediately place the baking sheet on the middle wire rack
20. We bake for about 15 minutes (depending on the type of oven), then fish out one cookie per sample.
21. If the product is not baked well enough, bake the cookies for no more than 10 minutes.
22. After that, remove the baking sheet from the oven and let our products cool slightly.