How to make brine cookies. Proven recipes for unusual brine cookies What can be made from tomato brine

Today, dear housewives and readers of our Cookbook of “wild” housewives, I want to introduce you to a recipe for very quick, simple and tasty Lenten cookies with tomato brine. These cookies were very popular in the 90s, but over time they lost their leading position, giving way to more modern sweets.

However, with such a huge variety of sweet baked goods, sometimes you want to return to a simple and proven cookie recipe that can be prepared both in the oven and in the microwave.

From the dough prepared according to this recipe, cookies can be baked in two ways. If you roll out the dough thinly, the cookies will turn out crispy and crumbly; if thicker, they will look like gingerbread cookies. I prefer the first option, but you can experiment and find the most suitable method for yourself.

In any case, no matter how you bake the cookies, they are prepared absolutely without eggs and butter, which is why they are economical, lean, and will help you out greatly during Lent.

Products: 16 tablespoons of wheat flour, 16 tablespoons of tomato brine, 16 tablespoons of refined vegetable oil, 16 tablespoons of sugar, 0.5 teaspoon of soda. If 16 tablespoons of sugar is too much for you, then add it to your taste.

Preparing Lenten cookies with tomato brine

Pour vegetable oil and sugar into the container in which you will knead the dough. Stir.

Add flour, soda and add tomato brine.

Knead the dough. Its consistency should be dense, and the dough should not stick to your hands. If the dough sticks, add a little more flour and knead it again.

Wrap the dough in cling film and place in the refrigerator for 2 hours or in the freezer for 20 minutes.

Then roll out the dough. It is best to do this on baking parchment, as you can then put the cookies in the oven directly on it. I'm showing a version of cookies made from thinly rolled dough. If you want to get gingerbread cookies, then use your hands to form balls the size of a walnut, which you then lightly press down and place on a baking sheet.

Tomato brine cookies are a famous and common baked product of the 90s. These days it is a little forgotten, so I propose to revive the recipe, remember this dessert and prepare it.
Content:

Despite the huge selection of modern delicious and sweet baked goods, which have become firmly established in our daily diet, sometimes we want to return to simple and proven recipes. One of these is these cookies, 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 various additives, such as poppy seeds, nuts, sesame seeds, cinnamon, coconut and other products.

These cookies are prepared from a minimum composition of ingredients. But, despite this, it turns out to be very tender, crumbly, rosy, crispy and melting in your mouth. These cookies, perhaps, can be called one of the cheapest baked goods made with brine, and the brine can be not only tomato, but also cucumber, zucchini, etc. After all, to prepare these lean cookies you only need flour, sugar, vegetable oil, soda and the brine itself.

About the benefits of brine

Brine is a valuable vegetable product that is used as an effective hangover remedy. By 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 into cubes, it will serve as an excellent cosmetic skin care product. A brine compress will help relieve pain from bruises, sprains and joint inflammation.

• Calorie content per 100 g - 335 kcal.
• Number of servings - 20 pcs.
• Preparation 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 brine - 150 g
• Refined vegetable oil - 3-4 tbsp.
• Salt - a pinch
• Soda - 0.5 tsp.

Cooking cookies with tomato brine

Low-calorie and lenten dishes are popular today. Some simply cannot have desserts that involve chicken eggs, some fast or eat healthy, while others wanted something new. If you also decide to give up sweets or want to pamper your family with something unusual, we recommend making cookies with tomato brine. The recipe is simple and quick to prepare.

Required Products

To make these cookies you will need very simple and affordable ingredients:

• Wheat flour - two to three glasses.
• Granulated sugar - 150 grams.
• Tomato brine - twenty tablespoons.
• Vegetable or olive oil - six tablespoons.
• One packet of vanilla.
• If desired, ground cinnamon.
• One teaspoon of baking soda.

Cooking process

It differs from tomatoes in its amazing simplicity, so even an inexperienced housewife can handle its preparation. In a spacious bowl, in which it will be convenient to knead the dough, pour vegetable oil and add granulated sugar. Mix everything thoroughly and wait until the sugar dissolves.

Add soda to butter and sugar. Pour in the tomato brine. Stir and gradually add flour. The dough is kneaded to a fairly dense consistency. At the same time, remember that it should remain pliable and not stick to your hands. If the dough turns out liquid, add more flour. If the dough is too thick and tight, add a little more tomato brine.

As you know, the dough should always “rest” a little after kneading. Wrap the dough in cling film and place it in the refrigerator for a couple of hours. If you don’t have time to wait that long, then take the advice of experienced housewives: put the dough in the freezer for ten minutes. The effect will be exactly the same.

Forming cookies

Lenten cookies with tomato brine, the recipe for which we offer you, are prepared surprisingly quickly. Special kitchen “helpers” will help you save even more time. For example, many housewives use mats or parchment when making cookies. Cookies are formed on it and go into the oven on it. If you don't have "helpers", make the cookies the old fashioned way, on the counter, and then transfer them to a baking sheet.

So, we take out the dough from the refrigerator, from which we will make cookies with tomato brine, and roll it out. The cookie shape can be any. Use whatever baking molds you find in the kitchen to cut out the cookies. If you are just a beginner housewife and have not yet acquired special molds, ordinary utensils - a glass or cup - will always come to your aid. Using them to cut out cookies is very easy.

When the cookies with tomato brine are formed, place them on a baking sheet, previously covered with baking paper or greased with vegetable oil. Try to place the cookies so that their edges do not touch their neighbors.

The oven should be preheated to 180 degrees. Cookies are baked with tomato brine for twenty minutes. Once the top is browned, you can remove it.

Oven, frying pan, multicooker

Many housewives often complain about the operation of their oven. If your oven does not listen to you, and you like the recipe for cookies with tomato brine, we recommend using, so to speak, improvised means. You can bake cookies not only in the oven, but also in a frying pan or in a slow cooker.

If you decide to make cookies in a slow cooker, we also advise you to remember to line the bottom of the dish with parchment or baking paper. If you want to make cookies from tomato brine in a frying pan, first add a little vegetable oil to the bottom and rub it with a brush. Baking in a frying pan turns out no worse than in the oven, and it’s more convenient to control the degree of readiness.

How to serve

When the cookies are ready, remove them from the oven and place them on a plate lined with a napkin. It should be noted that any Lenten cookies can be made more filling and sweet if desired. If you were preparing cookies not because of a diet or fasting, but simply because there were no other ingredients in the house, we recommend using whipped cream, mastic or regular powdered sugar for decoration.

Cooking secrets

So, you already know, from the tomato brine. Now we will share with you some secrets.

• Not only tomato brine can take part in the preparation of such cookies. You can use brine from any canned vegetables: cucumbers, pickled bell peppers, etc.
• If you want crispier cookies, experienced housewives advise rolling out the dough more thinly. Don't be afraid that it will tear. Brine dough is very elastic and pliable.
• If you want to make gingerbread cookies, roll out the dough into a thicker layer. Shape cookies using your hands. Roll into a ball slightly larger than a table tennis ball. Inside the ball you can hide a walnut, dried apricots, several raisins or any other filling of your choice.
• Homemade cookies are perfect for people with an allergic reaction to chicken eggs.
• Cookies will be a good find for housewives who are accustomed to using all products to the maximum. The brine remaining after eating salted tomatoes or pickled cucumbers will not go to waste for such housewives either.
• Many mothers know how to make cookies from tomato brine, but their children often refuse them. Try adding a little more sugar or flavoring your baked goods with aromatic cinnamon.

Our mothers and grandmothers lived in an era of shortages and perestroika, when there was nothing and nothing to use in the kitchen. And I want to pamper the kids at any time. This is where the spicy aromatic brine from homemade preserved cucumbers comes in handy. But even today, when store shelves with “confectionery” are full of baked goods for every taste, simple homemade cookies do not lose ground.

It’s not difficult to prepare a classic recipe for cookies or shortbread in brine - even a novice housewife can do it. But here there are a number of points that need to be taken into account. Here are five tips for baking success.

1. Brine. You can use cucumber, tomato, cabbage, zucchini, assorted - any version of vegetable brine that you have or the one you like best. The main thing is that it should not be sour or too salty. Don't forget to strain it before using.
2. Sugar . Its quantity must be adjusted to suit your own tastes. If you don't have a sweet tooth, reduce the sugar content by half. Or you can not add it at all if you want to “crunch” the spicy snack.
3. Consistency. The cookie dough can be kneaded stiff, or it can be made more liquid. In the first case, you will roll it out and give it the desired shape, and the cookies will turn out drier and crispier. And in the second - place “slides” on a baking sheet with a spoon and then the cookies will have a random “homemade” look, but also a more delicate consistency.
4. Supplements. Here you can fantasize unlimitedly and get a new interesting result every time. Sweet versions of cookies will be perfectly complemented by chopped dried fruits and nuts, candied fruits, preserves, berries, jam, marmalade, even small dragee candies - in general, whatever your heart desires. In unsweetened cookies: favorite spices and herbs, seeds, cheese, olives, pieces of mushrooms.
5. Baking time. In the oven, the cookies sit in the brine for about a quarter of an hour. It all depends on the features of a particular oven. The main thing is not to overcook - instead of cookies you will end up with crackers. As soon as the baked goods are golden, take them out.

If you are, for example, in a country house where there is no oven, it doesn’t matter. So, in a frying pan and in a slow cooker (lightly grease the bottom with vegetable oil), fry each side until golden brown. In the microwave - cover the plate with parchment and bake for about five minutes (it all depends on the power of the device). Observe - the cookies are ready when they are browned. You can also use small silicone muffin molds.

Cookies with cucumber pickle: a selection of delicious ideas with photos

Making cookies at home does not require much effort or time. You can cook with cabbage, cucumber or tomato brine - therefore, the type of brine is not specified in the instructions.

Simple

Peculiarities . This simple recipe for brine cookies is a godsend for people who are fasting. These cookies are prepared without milk, eggs and other foods prohibited for fasting. And the taste is a real delicacy.

Ingredients:

• brine - one glass;
• sugar - one glass;
• refined vegetable oil - one glass;
• flour - four to five glasses;
• baking powder - two teaspoons or one teaspoon of quicklime soda.

Instructions

1. Mix butter, sugar, baking powder and brine. It is not necessary to try until the sugar is completely dissolved.
2. Add flour in parts and mix gently with a whisk or spoon. When the dough becomes thick, continue with your hands.
3. The quality of flour may vary. Add four cups of flour and evaluate the consistency of the dough; perhaps this will be enough. If it’s a little runny, add the rest of the flour little by little.
4. Let the finished dough rest for half an hour to an hour.
5. Roll out the layer 0.5-2 cm thick and give it the desired shape. A thin layer of dough will give you crispy, crumbly cookies, a thick layer will give you cookies with a crispy crust, but soft inside.
6. Line a baking sheet with oiled parchment or a silicone mat (no need to grease it).
7. Place the cookies at a distance of 2-3 cm from each other.
8. Place the baking sheet in an oven preheated to 180-200°C.
9. Bake for about a quarter of an hour. The time will vary depending on the specific oven.

Cookies can be shaped in different ways. You can cut the dough into long strips about 1 cm thick (you will get crispy sticks) or into squares of any size. You can squeeze out circles with the edge of a glass or use special culinary molds. Or you can simply roll dough balls with a diameter of about 3 cm, then your cookies will resemble gingerbread cookies in shape.

Oatmeal

Peculiarities. You can use not only Hercules in this recipe; multigrain flakes will also work. According to reviews, it is better to prepare such cookies from tomato brine.

Ingredients:

• brine - one glass;
• refined oil - 100 ml;
• sugar - 200 g;
• “Hercules” - one glass (grind in a blender);
• flour - two glasses;
• baking powder - three teaspoons;
• vanilla sugar - two teaspoons.

Instructions

1. Mix dry ingredients first.
2. Then add flour and chopped oatmeal in portions.
3. Leave the dough for half an hour to an hour so that the flakes swell.
4. The consistency will not be thick, the dough will stick to your hands. If it turns out completely liquid, add a couple of tablespoons of semolina, it will swell and absorb excess liquid.
5. Place one teaspoon of dough on the paper and the second on top. This is one cookie.
6. Leave a distance of 2-3 cm between the cookies, otherwise they may stick together.
7. Place the baking sheet in an oven heated to 170-180°C.
8. Leave for about a quarter of an hour.
9. Check readiness by the “brownness” of the crust.

In addition to the fact that these cookies are incredibly tasty, they are also healthy. Even children who can’t stand oatmeal will devour it. And on top you can decorate with fried sunflower seeds or chopped nuts. This will make your baked goods even more delicious and healthy.

With dried fruits

Peculiarities . If you want to diversify the brine dessert during Lent, add your favorite dried fruits and nuts. Here is a step-by-step recipe for such cookies.

Ingredients:

• brine - one glass;
• sunflower oil - 100 ml;
• flour - 0.5 kg;
• sugar - 200 g;
• favorite dried fruits and nuts - one handful each;
• vanillin or cinnamon - one teaspoon.

Instructions

1. Pre-soak dried fruits in hot water (they should swell), dry with paper towels and finely chop.
2. Chop the nuts with a knife or blender.
3. Mix brine, oil, baking powder, spice and sugar.
4. Add flour in small portions.
5. Finally, stir in the chopped dried fruits and nuts.
6. Mix thoroughly so that the ingredients are distributed evenly (the dough should not be stiff).
7. Drop the dough by teaspoons. One cookie - two teaspoons.
8. Place the baking sheet in an oven preheated to 180-200°C.
9. Let stand until golden brown, about a quarter of an hour.

Fantasy

Peculiarities . You can give the cookies an original shape. To do this, you will need an unexpected assistant - a meat grinder.

Ingredients:

• brine - half a glass;
• sugar and margarine - 170 g each;
• flour - 0.5 kg;
• chicken egg - two pieces;

Instructions

1. Remove the margarine from the refrigerator in advance - it should be at room temperature.
2. Beat margarine and sugar until smooth and fluffy.
3. Continuing to beat, gradually add eggs, flour, brine and baking powder (the dough should be stiff, but not stick to your hands).
4. Install the attachment with the largest holes on the meat grinder and pass the dough in parts.
5. At the end, cut the “minced meat” into strips of the required length.
6. Line a baking sheet with oiled parchment paper or a silicone mat (do not grease).
7. You can lay out the dough with the “worms” facing up, then the cookies will look like aster or chrysanthemum flowers. You can lay it in a spiral or give it any other shape that your imagination whispers to you.
8. Place the baking sheet in an oven preheated to 180-200°C.
9. Bake as usual - until the tops are browned.

If you add a heaping tablespoon of cocoa powder, you will get aromatic chocolate cookies. Another option: make a small depression in the middle of each cookie, and when the product is ready, fill it with cottage cheese or place a berry or candied fruit there. Or you can serve it with jam inside.

With mayonnaise

Peculiarities . This recipe is not at all lean and far from dietary, but the result is always the same - the cookies are beautiful, fluffy, crispy on top and tender inside. And it doesn’t go stale for a long time.

Ingredients:

• brine - half a glass;
• flour - three glasses;
• mayonnaise - three tablespoons;
• sour cream - one tablespoon;
• sugar - four tablespoons;
• eggs - two pieces;
• sunflower oil - four tablespoons;
• baking powder - two teaspoons.

Instructions

1. Heat the brine over low heat to 40-50°C.
2. Dissolve sugar in it.
3. Add baking powder.
4. Pour the flour into a mound and make a well in the center.
5. Pour the brine into the flour in small portions and mix thoroughly.
6. Beat one egg with mayonnaise and sour cream. Sour cream can be replaced with milk.
7. Mix this mixture into the dough.
8. Add oil.
9. Knead into a thick, soft dough.
10. Let him sit for half an hour.
11. Roll out the layer to a thickness of 0.7-1 cm.
12. Line a baking sheet with parchment or a silicone mat.
13. Place the cookies at a distance of 2-3 cm from each other and brush them with beaten egg on top.
14. Preheat the oven to 180°C.
15. Bake for about a quarter of an hour until golden brown.

With cheese

Features: This cucumber pickle cookie recipe is for lovers of salty snacks. If you have a very salty brine, you don’t have to add additional salt.

Ingredients:

• brine - 150 ml;
• egg - one large;
• margarine - 100 g;
• mayonnaise - five tablespoons;
• baking powder - two teaspoons;
• salt - one teaspoon;
• cheese - 60 g (grate);
• flour - two to three glasses.

Instructions

1. Mix salt, mayonnaise and margarine at room temperature with a mixer.
2. Stir in flour in small portions.
3. Add baking powder to the brine.
4. Stir the brine into the dough (the dough should be thick and pliable).
5. Form into balls about 3 cm in diameter.
6. Line a baking sheet with parchment or a silicone mat.
7. When laying out the balls, “flatten” them a little so that the top is more even.
8. Don't forget to leave a distance of 2-3 cm between the cookies.
9. Beat the egg and brush the cookies.
10. Place the baking sheet in an oven preheated to 200°C.
11. Bake for about a quarter of an hour until golden brown.
12. Grate the cheese.
13. Sprinkle it over hot cookies.
14. Let the cookies cool thoroughly.

Potato

Peculiarities . And another version of unsweetened brine cookies. You can use leftover mashed potatoes here, but it’s better to boil fresh potatoes.

Ingredients:

• potatoes - four large tubers;
• brine - 60 ml;
• sunflower oil - 60 ml;
• flour - one glass;
• baking powder - one teaspoon;
• salt - one teaspoon.

Instructions

1. Boil and mash the potatoes.
2. Gradually stir in the remaining ingredients into the mixture.
3. The dough should be quite stiff.
4. Roll out the layer to a thickness of 0.5 cm.
5. Give the cookies the desired shape.
6. Line a baking sheet with parchment or a silicone mat.
7. Arrange the cookies and sprinkle with more salt.
8. Bake in an oven preheated to 200°C until golden brown.

Potato dough has a fairly neutral taste. So you can experiment and sprinkle the cookies with coriander, sesame seeds, dill seeds, mushroom powder or any other seasoning you like before baking.

The recipe for brine cookies is incredibly simple. Even if you are new to cooking, feel free to take it on. And if the dough turns out differently than described, that’s okay. Each consistency is good in its own way, and you can practically evaluate the difference in the result. Bon appetit.

Reviews: “And I bake a Lenten cake”

I baked it twice, the first time I made the dough a little soft, the cookies spread out, they were tasty, but not very beautiful. But today I made a tight dough and it turned out great looking and just as tasty. I made it with brine from sweet tomatoes. And when the cookies cooled, the powdered sugar made them irresistible!

Galina, http://volshebnaya-eda.ru/detskoe-pitanie/detskie-recepty/sladosti/pechene-na-rassole/

We also cooked this when we were kids, it was delicious. They just twisted it in a meat grinder to get a ribbon and cut it into pieces. Or you twist a little dough out of a meat grinder, enough for one cookie, and place it on a baking sheet. The result was a cookie that looked like a chrysanthemum flower.

Lyudmila, https://www.vkussovet.ru/recept/pechene-na-ogurechnom-rassol

And I bake a Lenten cake using this recipe. I use tomato brine, or even better, from tomatoes canned with cinnamon and mint. I roll out the dough into layers, make several layers, adding different fillings to each - raisins, nuts, poppy seeds. and so that the layers stick, I coat each layer with apple jam. My family really likes it.

Klabukova Marina, http://www.povarenok.ru/recipes/show/41139/

Great recipe, very simple. The cookies are fluffy. I wanted to give free rein to my imagination and add potatoes to the cucumber brine))) that is, dry mashed potatoes instead of some flour. And sprinkled sea salt with Provençal herbs on top. It turned out very spicy!

TatianaRomanovets, http://allrecipes.ru/recept/13889/otzyvy-kommentarii.aspx

In my opinion, tomato brine makes the most delicious cookies, cabbage brine is definitely not suitable, the smell is too specific, and cucumber brine is probably better for making salted with caraway seeds. But tomato is sweetish and the smell is generally not as strong as that of cabbage.

SeredaG, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=121817.0