Unusual treat prepared very quickly and easily. This recipe is often called "anti-crisis", since only inexpensive and affordable products are needed to make gingerbread.
- Pour the brine into a deep bowl, add sugar and soda.
- Add vegetable oil, baking powder and flour.
- knead soft dough, roll it out to a thickness of 1-1.5 cm and cut round blanks with a glass.
- Put the gingerbread cookies on a baking sheet and send them to the oven preheated to 180 degrees.
After 20 minutes, delicious homemade gingerbread cookies will be ready.
pickle gingerbread recipe
If you want to give a treat citrus taste, then add the zest of half a lemon or orange to the dough.
Ingredients:
- wheat flour - 450 g;
- sugar - 150 g;
- vegetable oil - 200 g;
- raisins - 70 g;
- butter- 30 g;
- soda - 20 g;
- salt - 1 pinch.
- Rinse the raisins in running water and pour boiling water over them. Drain the water after 10 minutes.
- Mix sugar with brine, pour in oil and mix the products.
- Pour soda, 200 g of flour into a bowl and stir the dough with a whisk for several minutes.
- Add raisins and remaining flour. Stir the mixture with a spoon.
- Preheat the oven to 180 degrees and grease a baking sheet with butter.
- The finished dough should not be too thick and sticky. Separate a lump from it with 2 tablespoons, put it on a baking sheet and give it a round shape. The size of the workpiece should be from 7 to 9 cm. Form the rest of the gingerbread in the same way.
- Place the baking sheet in the oven for 20 minutes.
Decorate with powdered sugar before serving.
Gingerbread with filling
If you cook pastries on a non-lean day, then you can safely add butter to the dough and chicken eggs. For the filling, take any thick jam or jam.
Ingredients:
- wheat flour - 3 cups;
- butter - 150 g;
- brine - 1 glass;
- sugar - 2/3 cup;
- soda - tsp;
- vanilla - 2 g;
- jam - to taste.
- Pound the melted butter, vanilla and sugar.
- Mix the butter mass with brine and sifted flour.
- Knead the dough, divide it into koloboks with a diameter of 5 cm.
- Roll out the blanks to a thickness of 1 cm and put 1 teaspoon of jam on each. Connect the edges, blind round gingerbread.
- Bake a treat for 15 minutes at a temperature of 200 degrees.
Garnish the finished gingerbread with protein or chocolate icing.
Serve a treat to the table with compote, milk or tea.
Cooking cookies or gingerbread in brine? Surprisingly, this can be done quite simply! Brine baking is distinguished by its simplicity and affordability, without any extra flavors at all. The recipe for gingerbread in brine began to be prepared by monks in medieval Russia. They were guided by the understanding that food should be primarily a means of life, easy to prepare. 'Cause when you don't feel full all the time like a normal person, simple meals will taste even better to you.
The absence of natural fats and eggs makes gingerbread very attractive for people:
- taking care of your health
- observing posts
- do not use animal products for their own convictions or because of the presence of diseases.
The recipe will be a real godsend for young mothers who adhere to the peculiarities of the diet due to breastfeeding. does not contain allergenic products. Depending on the shape and thickness, gingerbread cookies may have different hardness. Flat products after baking are similar to unleavened biscuits. The thickened gingerbread remains soft inside.
The brine brings its own flavor to the taste of the dish, of course. But it is insignificant, especially since we are still talking about a recipe! Any cookie shape can be made. The composition of baking includes products that are sure to be at home for everyone.
Recipe for gingerbread in brine, prepare:
1. Cucumber or tomato pickle - 1 tbsp.
2. Sugar - 1 tbsp. You can increase or decrease the amount of sugar depending on your taste preference.
3. Sunflower oil 5 - 6 tbsp. spoons.
4. Baking soda - 1 teaspoon.
5. Wheat flour 3 - 3.5 cups.
It is interesting!
The recipe is unique. If desired, you can add your favorite ingredients and experiment. Gingerbread cookies will become much tastier and healthier if they contain:
- nuts (walnuts, cashews, hazelnuts, peanuts, almonds)
- dried fruits (raisins, dried apricots, prunes)
- seeds (sesame seeds, sunflower kernels)
If you add cheese and salt to the recipe, remove the amount of sugar, you get a great snack. And gingerbread in tomato brine is the most delicious and spicy.
Products on the table. Let's start cooking:
1. In a deep bowl, mix sugar, brine and oil.
2. Mix flour with baking soda. Pour them into the brine mixture.
3. Stir. Knead the dough. If it turned out to be too liquid, or sticks to your hands, you need to increase the amount of flour. Gradually add flour until a soft elastic thick dough is formed.
4. Pinch off pieces from the total mass and form balls. They should be 5-6 cm in diameter.
5. Lightly press the prepared gingerbread with your fingers. Prick the top with a fork or shape with a knife.
This is necessary so that the gingerbread cookies do not crack when baking in the oven.
6. If you want to end up with not gingerbread, but cookies, then you need to: roll out a layer of dough with a thickness of 0.7 - 2 cm. Cut the cookies with special molds or a knife, in the form of rhombuses.
7. Preheat the oven to 180 degrees. Place the cookie or gingerbread blanks on a parchment-lined baking sheet.
8. Bake the gingerbread until golden brown. On average, this time is 10 - 15 minutes.
9. For more deliciousness, you can sprinkle a little powder, as in the first picture! 🙂
As a result, 30 gingerbread or 45 are obtained from this amount of products. If you need less baking, just reduce the amount of ingredients.
The recipe for gingerbread in brine is perfect for daily tea drinking. Ideal for younger children. Combined with tea, coffee, milk drinks. Gingerbread and brine cookies do not pretend to be a festive treat, but they will become wonderful helpers on weekdays!
Gingerbread in brine from cucumbers - one of the most good recipes Lenten or simply anti-crisis menu. In the distant 90s, many mothers delighted us with such gingerbread. Today, this recipe has somehow been forgotten, and therefore there are still housewives who, looking at the composition, are sincerely surprised how something not just edible, but very, very tasty can be prepared from such a simple and extremely budgetary set of products.
Gingerbreads are soft and fragrant, and the brine in the dough is completely invisible, it does not give the slightest aftertaste. There is no better experience than your own. Therefore, we get a jar of salted or pickled (only not spicy) cucumbers, decant the brine and cook!
Taste Info Cookies
Ingredients
- cucumber pickle - 1 tbsp.;
- vegetable oil - 0.3 tbsp.;
- sugar - 1 tbsp.,
- flour - 4-4.5 tbsp.;
- vanillin - 0.5 sachet;
- cinnamon and nutmeg- by a pinch;
- soda - 1 tsp;
- vinegar (if the cucumbers are pickled, not pickled) - extinguish the soda;
- 50 g sugar + 30 ml water - for glaze.
Glass volume - 250 ml
How to cook gingerbread in cucumber pickle
We filter cucumber pickle, slightly warm it up and pour it into a deep bowl where you are going to knead the dough. Add sugar to the brine.
The warm brine should dissolve the sugar fairly quickly. Stir the brine with a whisk until the sugar grains completely disappear, after which we introduce soda into the liquid. If vinegar was present in your cucumber pickle, then the mixture will instantly begin to bubble - this is the soda being quenched. If there is no reaction, add a little vinegar to the sweet brine (about 0.3-0.5 tsp of essence) so that it extinguishes the soda. We are waiting for the appearance of bubbles.
Add vegetable oil to a bowl. Knead.
Next add to the future gingerbread dough cinnamon, vanillin and nutmeg - they will give our gingerbread an unusual aroma.
We mix the spices into the dough and add flour to it. Be sure to sift the flour. It is better to add it gradually: first, we introduce a couple of glasses, mix them in (here you can work with a whisk for now), then add another glass and knead again.
Add and stir in the flour until you have a soft, pliable dough. It is very important here not to interrupt it with flour, otherwise, instead of soft gingerbread, you will get butter-edible beaters.
We hide the dough in a bag for 5-10 minutes, after which you can turn on the oven to warm up and start forming the gingerbread cookies. This can be done in two ways. Pinch off small pieces from a common kolobok and roll them into balls a little larger in size walnut, then flatten the balls a little.
Or cut off a piece of dough (about a quarter), roll it into a cake about 1 cm thick and cut gingerbread out of it with a mold. Whichever method is more convenient for you - choose one.
Put the shaped gingerbread cookies on a baking sheet, oiled or lined with baking paper. And bake in an oven preheated to 200 degrees until lightly browned - this is about 10-13 minutes. It is not necessary to fry the gingerbread cookies strongly, they will become hard.
While the gingerbread is in the brine in the oven, cook icing sugar. This is optional, but it will give the gingerbread cookies a pleasant and very appetizing gloss, visually making them not so bland. For glaze, pour sugar with boiling water and stir until the grains are completely dissolved. If the sugar does not dissolve well, you can warm the icing a little.
After removing the gingerbread cookies from the oven, immediately, while they are hot, cover them with glaze.
Let the gingerbread cookies cool, and the glaze dry - and you can serve! Pickled gingerbread is delicious with anything - tea, coffee or milk. Bon Appetit!
Cooking
You can use both cucumber and tomato brine, and the liquid left over from cucumbers and tomatoes salted in one jar is also suitable.
First you need to prepare everything you need according to the recipe. Gotta get the cucumber pickle sunflower oil, sugar and soda.
Now you can start preparing the dough. To do this, take a deep container (it should be convenient to knead the dough in it) and pour one glass of cucumber brine into it. There you need to pour a glass of sugar and a teaspoon of soda. Next, you need to add sunflower oil (be guided by your preferences, usually half a glass or a little more is enough) and add flour. All these components must be thoroughly mixed and kneaded. You should get a soft, pliable and elastic dough.
The color of the dough usually turns out to be rich gold (see photo) due to the presence of sunflower oil and brine. When the dough is ready, it needs to be rolled out. The thickness should be about 1-1.5 cm. The thicker the blank, the more magnificent the gingerbread will turn out. But baking too thick is still not necessary, since in this case there is a chance that it will not bake.
Gingerbread cookies need to be cut out of the rolled out dough. You can use curly or ordinary forms. An ordinary glass is also perfect, because the main thing is the taste. ready meal, not its shape.
At home, we got such circles (see photo) that need to be baked so that they turn into mouth-watering gingerbread cookies.
For baking, future gingerbread should be laid out on a baking sheet, greased with vegetable oil. Next, you need to preheat the oven to 180-200 degrees and bake the dessert. From time to time, you need to check the readiness of the dish so that the gingerbread cookies do not burn.
While the dish is cooking, you need to prepare the glaze. You will need it to decorate the gingerbread. First, you should separate the protein from the yolk (the latter is not needed). The protein must be whipped with sugar (usually half to a whole glass is required) using a mixer. You should get a thick white foam.
By this time, the gingerbread, most likely, will be completely ready. They need to be put in a deep bowl for decoration.
From above, you need to pour the icing into the same bowl and mix the gingerbread cookies in it thoroughly. That's all, a delicious and mouth-watering dessert is ready. Remove each gingerbread from the icing bowl and transfer to a serving plate. That's the whole step by step photo recipe. Try delicious pastries with milk, tea or compote. You will definitely enjoy the rich taste of the dessert. Bon Appetit!
When the salary is still far away, but in the wallet it’s not so thick anymore and you want something sweet. Then cook gingerbread in brine! Yes Yes! there are no eggs, no milk, no butter in the recipe! My whole family loves these cookies! Affordable, tasty and satisfying!
Ingredients:
- 3.5-4 cups of flour;
- 1-1.5 cups of sugar;
- 250 ml brine from homemade pickled tomatoes or cucumbers;
- 3 tbsp vegetable oil;
- soda - 1 tsp without a slide.
- My glass is 200 ml.
Gingerbread in brine. Step by step recipe
- Pour the brine into the pan, heat until warm. Then add sugar, mix everything about complete dissolution.
- Add sunflower oil, flour (be sure to sift) and soda.
- Knead a sticky yet soft dough.
- Wrap the bowl with the dough in cling film and refrigerate for 15 minutes to firm up a bit. During this time, the dough in the refrigerator will harden a little and it will be easier to form gingerbread cookies from it.
- Line a baking sheet with baking paper.
- Wet your hands with water and form the dough into small balls. Put the blanks on a baking sheet, always at a small distance from each other.
- Bake at 180°C for 20-25 minutes until lightly browned.
Remove cookies and let cool. And now you can eat!
