Tomato brine biscuits are a well-known and widespread pastry of the 90s. Today it is a little forgotten, so I propose to revive the recipe, remember this dessert and cook it.
Content:
- About the benefits of brine
- Ingredients
- Step by step cooking
- Video recipe
Despite the huge selection of modern delicious and sweet pastries that have become part of our daily diet, sometimes we want to return to simple and proven recipes. One of these is this cookie, which can be cooked not only in the oven, but also in the microwave. In addition, you can constantly experiment with these cookies by adding a variety of additives like poppy seeds, nuts, sesame seeds, cinnamon, coconut and other foods.
These cookies are prepared from the minimum composition of ingredients. But, despite this, it turns out to be very tender, crumbly, ruddy, crunchy and melting in the mouth. These cookies, perhaps, can be called one of the cheapest baked goods cooked in brine, and the brine can be not only tomato, but also cucumber, squash, etc. the pickle itself.
About the benefits of brine
Pickle is a valuable vegetable product that is used as an effective hangover remedy. Consuming it, the body receives the missing salts of potassium, magnesium and vitamin C. In addition, the brine is used as a remedy against scurvy. And if the brine is frozen in cubes, then it will serve as an excellent cosmetic skin care product. A brine compress will help relieve pain from bruises, sprains and inflammation of the joints.
- Caloric content per 100 g - 335 kcal.
- Servings - 20
- Cooking time - 15 minutes for kneading the dough, 1 hour for cooling the dough, 15 minutes for baking
Ingredients:
- Wheat flour - 250 g
- Sugar to taste
- Tomato pickle - 150 g
- Refined vegetable oil - 3-4 tablespoons
- Salt - a pinch
- Soda - 0.5 tsp
Cookies with tomato brine
1. Pour the tomato brine and refined vegetable oil into a container for kneading the dough. Add salt, sugar, baking soda and stir to distribute the food evenly.
2. Add flour.
3. Knead the dough until it stops sticking to your hands and is elastic. If there is not enough flour, then add a little of it, but do not overdo it so that the dough does not turn out to be very steep.
4. Wrap the dough with cling film and refrigerate for 1 hour or freezer for 15 minutes.
5. Then spread the baking parchment, place the dough on it and use a rolling pin to roll it into a thin layer about 3-5 mm thick.
6. Squeeze future cookies on the dough using a special culinary form or an ordinary glass. Roll out the dough that remains after cutting and squeeze out the cookies again. On a baking sheet, place the cookies on the same parchment on which you rolled the dough. Preheat the oven to 200 degrees and send the cookies to bake for 10-15 minutes. Serve with a cup of freshly brewed tea or a glass of milk.
Watch the video recipe for making cookies in brine:
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