Moderately dry, hard and crumbly - biscuits in brine with nuts and prunes. Take note of the recipe if you are fasting. it contains no eggs or dairy products.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
After tasting this humble cookie, I was surprised that it was so delicious. Moreover, the point is not in nuts and prunes, but in brine. With a competent culinary attitude, soda interacts with an acidic environment, from which it behaves quite predictably, and correctly. In the same way, the brine used as a liquid base gives the cookies a specific smell, reacting with baking soda, loosens the cookies. Therefore, these lean cookies do not additionally require baking soda and baking powder.
The recipe for this cookie is suitable for those who observe the fast, keep an eye on their figure, or want to lose extra pounds, but cannot deny themselves sweets. Anything you like best will work as a cookie filler. For example, orange or lemon peel, nuts and dried fruits, dried berries and fruits, poppy seeds, seeds, peanuts, sesame seeds. Try anything and choose your favorite combinations.
It turns out cookies are moderately hard and crunchy, they are stored for a long time and do not get stale. The dough was kneaded steep, so I rolled it out with a rolling pin and cut out various figures. But if you like soft and loose cookies, then do not bother yourself with sculpting. With two teaspoons, place the dough in a heap on a greased baking sheet, thanks to the baking soda, they rise and take the shape of gingerbread.
- Caloric content per 100 g - 338 kcal.
- Servings - 300 g
- Cooking time - 1 hour
Ingredients:
- Wheat flour - 300 g
- Vegetable oil - 60 ml
- Sugar - 50 g
- Prunes - 50 g
- Brine - 100 ml
- Walnuts - 50 g
Step by step cooking of cookies in brine with nuts and prunes, recipe with photo:
1. Pour brine and vegetable oil into a container. Stir the liquid components with a whisk so that the mass takes on a homogeneous consistency.
2. Sift the flour through a fine iron sieve. This will loosen it, saturate it with oxygen, and the cookies will be more fluffy and crunchy.
3. Knead an elastic dough that does not stick to the hands and sides of the dishes.
4. Dry the walnuts in a clean and dry frying pan and cut into pieces. Also cut the prunes into small pieces. If the berries are very dry, then pre-soak them in boiling water for 10 minutes so that they are soaked. Send the nuts and prunes to the dough.
5. Knead the dough again to distribute the flavors evenly throughout the dough.
6. Cut off a sheet of parchment and roll out the dough on it with a rolling pin in a thin layer of 3-5 mm and squeeze out the figures with molds. These delicate cookies will become evenly hard and dry after baking. If you want the middle to remain soft like gingerbread, then roll out the cookies 8-10 mm thick.
7. Remove excess dough and transfer the parchment sheet to a baking sheet. Send it to a heated oven up to 180 degrees. Bake the products for about 20 minutes. The longer they are kept in the oven, the crisp and drier the cookies will be. You can decorate the finished cookies with any icing or fondant.
See also a video recipe on how to make diet cookies. The program “Everything will be fine”.
