Lean tomato juice biscuits with cinnamon

Cookies with tomato juice are cooked without eggs, butter and milk, so it can be safely attributed to lean baked goods. Despite the fact that the dough is kneaded with tomato juice, the tomato component is not felt in the taste. Tomato juice acts as a natural dye (the cookies turn out orange), and its acid extinguishes the soda in the dough. But the cinnamon is audible clearly. The biscuits are relatively dry, their structure resembles biscuits, crunching for tea is what you need!

Ingredients

• Tomato juice - 5 tbsp spoons
• Refined sunflower oil - 5 tbsp. spoons
• Sugar - 5 tbsp. spoons
• Flour - 220-250 g (1.5 cups with a capacity of 250 ml) + for working with dough
• Baking soda - 0.5 tsp
• Ground cinnamon - 0.5 tsp

Directions

1. Pour tomato juice and sunflower oil into a bowl.
2. Add sugar, ground cinnamon, and baking soda here. Stir.
3. Pour sifted flour into the tomato base.
4. Knead the dough. It should hold the shape of a ball and stick a little to your hands.
5. Turn on the oven to preheat to 180 degrees.
6. Sprinkle the table with flour, lay out the dough and sprinkle it with flour as well.
7. Roll out the dough into a layer about 0.5 cm thick.
8. Cut out the cookies by cutting (I used a cutting with a diameter of 4.5 cm).
9. Place the cookies on a baking sheet lined with baking parchment. Collect the scraps of dough, roll out again, cut out the cookies, put them on a baking sheet.
10. Bake tomato cookies in an oven preheated to 180 degrees for about 10 minutes, no more.
11. Lean cookies on tomato juice with cinnamon are ready - put them on a plate and cool.
12. Bon Appetit!