Lenten honey-rye shortbreads on rosehip infusion

Honey-rye biscuits on rosehip infusion may well become a full-fledged substitute for ordinary bread during fasting. Their taste is unusual, sweetish thanks to honey and sourness due to rye flour and rosehip decoction, on which the dough is mixed. And cumin and coriander give the biscuits a very appetizing aroma! Better than any description, direct tasting will serve - cook and taste

Ingredients

• For the test:
• Rosehip infusion - 100 ml
• Honey - 40 g
• Rye flour - 105 g
• Baking powder - 7 g
• Vegetable oil - 1 tbsp. a spoon
• Lemon (juice) - 1 slice
• Cumin (seeds) - 1/2 tsp
• Ground coriander - 1/2 tsp
• Salt - 1 pinch
• For infusion:
• Dried rosehip (fruit) - 80 g
• Water (boiling water) - 200 ml

Directions

1. Prepare all the ingredients you need.
2. Bring the water for the rosehip infusion to a boil.
3. First, prepare the infusion.
4. Rinse dry rose hips under running water and send to a thermos.
5. Pour boiling water over the rosehip, tightly close the thermos with a lid and leave it for 6-8 hours to infuse.
6. Squeeze 1 teaspoon of juice from a slice of lemon.
7. Strain one hundred milliliters of rosehip infusion into a bowl.
8. Add vegetable oil and honey.
9. Pour in lemon juice. Mix everything well until smooth.
10. Mix flour (105 g is 2/3 cup 250 ml) with baking powder and sift into a bowl.
11. Add ground coriander.
12. Knead to a soft, non-sticky dough.
13. Turn on the oven, set the temperature to 180 degrees.
14. Divide the dough into equal pieces and roll into walnut-sized balls.
15. Press the balls down with your fingers or a rolling pin to make flat cakes about 0.5 centimeters thick.
16. Line a baking sheet with baking paper.
17. Place the rye tortillas on a baking sheet. Use a knife to make lattice-shaped notches on the surface of the cakes.
18. Sprinkle cumin on the flatbread.
19. Bake lean honey-rye cakes on rosehip infusion at 180 degrees for 10-15 minutes.
20. Remove the finished cakes from the oven, place in a stack in a dry saucepan and leave under the lid for 10 minutes.
21. Serve honey-rye shortbreads to the table with any drink. Bon Appetit!