Lenten cookies in brine. Brine cookies

Delicious cookies - simple recipes with photos

Step-by-step recipes with photos: how to make very tasty soft or crispy Lenten cookies from cucumber or tomato brine and without eggs. Treat your family.

55 min

325 kcal

4.64/5 (11)

At one time, when you came to visit, you could often find crispy, gingerbread-like cookies in candy dishes. Few people immediately guessed what it was made of. In the “wild 90s,” when many people literally survived on home-baked goods, one could find countless varieties of brine-based buns—grandmothers baked kolobushki, shortbread, and buns for their grandchildren. By the way, it turned out incredibly tasty.
I want to remind you of this taste by preparing unusual cookies with cucumber or tomato brine, and I offer two recipes with photos.

The first recipe produces soft and crumbly cookies, while the second recipe produces harder and crispier cookies.
By the way, it is prepared absolutely without eggs, so it is perfect for those who are fasting.

Soft brine cookies

List of ingredients

Add butter and sugar to the brine. Instead of vegetable oil, you can melt margarine.

Mix two thirds of the flour with soda. There is no need to extinguish the soda. The acid in the brine is quite enough for this.
Pour the mixture of flour and soda into a deep container. Slowly pour in the brine and stir with a whisk or spoon, completely getting rid of lumps.
If you want to add nuts or raisins, do so at this stage. The nuts will need to be dried and crushed, and the raisins, on the contrary, will need to be slightly soaked.

Cover the brine cookie dough with cling film and leave for 15-20 minutes.
During this time, preheat the oven cabinet up to 180°, and also cover the baking sheet with parchment.
Remove the film from the dough and roll it out to a thickness of 1-1.5 centimeters.

You can simply cut the layer into small squares.

Let's bake 15-20 minutes on the middle position of the oven until light golden-straw.
If desired, sprinkle the cookies with powdered sugar.

Video recipe for making cookies with brine

Watch the video on how to prepare cookies with cucumber or tomato brine.

Crispy Lenten cookies without eggs in cucumber or tomato brine

List of ingredients

sugar -1-1.5 cups;
any brine – 1.5 cups;
sunflower oil – 10 tbsp. spoon;

soda – 1 teaspoon;
flour – 600-700 g.

Cooking time: 55 minutes.
Number of servings: 10-12 servings.
Kitchen appliances and supplies: dough container, baking paper, rolling pin, gauze, baking tray.

Cooking sequence

First of all, strain the brine. To do this, you need to take a small piece of gauze and fold it into several layers.
Pour the brine into a deep bowl.

Add oil and stir again.
If desired, you can add vanilla or grated lemon zest. Brine cookies according to this recipe will turn out very tasty if you add candied fruits or nuts.

Prick the cookies with a fork and place the baking sheet in the oven in the middle position.
Recipe for homemade brine cookies bake at 180° for approximately 15-20 minutes.

On the site you can find a wide variety of cookie recipes, for example

It is better to make these cookies with brine rather than with marinade, because its characteristic vinegary smell does not go well with baked goods, especially sweet ones. Well, it’s better to first try the brine to see if it’s tasty on its own and isn’t too bitter (this is especially true for tomato).

Lenten brine cookies can be baked on parchment paper, foil, or simply on a baking sheet, lightly sprinkled with flour or greased with vegetable oil.

Lenten brine cookies with coconut flakes

These sweet cookies are easy to prepare and store well: an excellent snack for a trip, for children at school, or for work. During Lent it is so difficult to choose what to snack on, and Lenten brine cookies will help you out.

We will need:

1 glass of cucumber or tomato pickle;
1 cup of sugar;
3 cups flour;
coconut flakes (100 - 120 g, that is, 2 small packs).

It is better to take refined, odorless oil so that its taste is not felt in the cookies.

Mix half (1 pack) of coconut flakes with sugar. Add brine, oil, stir in flour.
Knead the dough. It should turn out thick and elastic, keep its shape. It is better to knead by hand.
Roll out the dough and sprinkle with the remaining coconut.
Using cookie cutters, cut out shapes from the dough.
Bake in an oven preheated to 180 degrees for 10 - 15 minutes. If you roll out the dough thinly, it will bake quickly, and it is better to keep an eye on it periodically.

Advice: Cookie cutters can be replaced with glasses and shot glasses. Cut out the cookies with a larger glass, and then make a pattern in the middle with the curly bottom of the glass.

Crumbly Lenten cookies in brine

Cookies according to this recipe will turn out fattier and more filling than the previous one, and will be crumbly due to the soda. By the way, you can add baking powder instead.

We will take:

1 glass of cucumber pickle;
1 glass of vegetable oil;
1 cup of sugar;
2 – 3 cups flour;
50 - 70 grams (handful) of walnuts, hazelnuts, raisins, dried apricots;
1 teaspoon of soda;
1 whisper of salt;
1 pinch of vanilla sugar or vanillin on the tip of a knife.

Preparation

The cookies should be crumbly and loose inside.

Advice: Lenten macaroons are easy to make by using ground almonds instead of nuts and raisins. Or almond cake, which remains from the preparation of almond milk, which is such a good substitute for cow's milk during the fasting period. Twice waste-free production!

Unsweetened Lenten brine cookies

Recipe for those who don't like sweets. But we will still add sugar, even if only a little - this will both smooth out and emphasize the salty taste of the brine.

We will need:

1 glass of vegetable brine;
0.5 cups vegetable oil;
3 cups flour;
2 teaspoons sugar;
1 teaspoon of soda;
a pinch of sesame and cumin seeds.

Preparation:

When Lent passes, you can bake cheese cookies using this recipe by simply adding grated cheese to the dough.

Advice: It is more convenient to cut cookies directly on a baking sheet, after you have laid out a sheet of dough on it. Then you can trim the edges to the shape of the baking sheet. When the cookies are ready, simply pour them into the prepared bowl, they will separate into pieces on their own.

Delicious Lenten culinary discoveries to you!

It’s worth learning how to cook Lenten cookies with brine not only in order to no longer waste brine from the preparations, but also to diversify the table during Lent. And also enrich your personal cookbook with a recipe for a simple and unusual delicacy. Besides - inexpensive!

Lenten brine cookies can be baked on parchment paper, foil, or simply on a baking sheet, lightly sprinkled with flour or greased with vegetable oil.

Lenten brine cookies with coconut flakes
These sweet cookies are easy to prepare and store well: an excellent snack for a trip, for children at school, or for work. During Lent it is so difficult to choose what to snack on, and Lenten brine cookies will help you out.

We will need:

1 glass of cucumber or tomato pickle;
1 cup of sugar;
3 cups flour;
coconut flakes (100 - 120 g, that is, 2 small packs).

It is better to take refined, odorless oil so that its taste is not felt in the cookies.

Mix half (1 pack) of coconut flakes with sugar. Add brine, oil, stir in flour.
Knead the dough. It should turn out thick and elastic, keep its shape. It is better to knead by hand.
Roll out the dough and sprinkle with the remaining coconut.
Using cookie cutters, cut out shapes from the dough.
Bake in an oven preheated to 180 degrees for 10 - 15 minutes. If you roll out the dough thinly, it will bake quickly, and it is better to keep an eye on it periodically.

Advice: Cookie cutters can be replaced with glasses and shot glasses. Cut out the cookies with a larger glass, and then make a pattern in the middle with the curly bottom of the glass.

Crumbly Lenten cookies in brine

Cookies according to this recipe will turn out fattier and more filling than the previous one, and will be crumbly due to the soda. By the way, you can add baking powder instead.

We will take:

1 glass of cucumber pickle;
1 glass of vegetable oil;
1 cup of sugar;
2 – 3 cups flour;
50 - 70 grams (handful) of walnuts, hazelnuts, raisins, dried apricots;
1 teaspoon of soda;
1 whisper of salt;
1 pinch of vanilla sugar or vanillin on the tip of a knife.

Preparation

Soak dried fruits in warm water and leave for 10 - 15 minutes.
Combine brine with vegetable oil. Add sugar, mix.
Mix flour with vanilla, salt, soda, combine with brine and oil.
Knead the dough. It shouldn't spread.
Drain the dried fruits, place them on a paper towel, and dry them slightly. At this time, chop the nuts. Cut raisins and dried apricots into small pieces.
Add nuts and dried fruits to the dough, mix thoroughly so that they are evenly distributed in the dough.
Spoon the dough onto the heated baking sheet. If you like it neat, you can roll it into small balls and flatten it slightly.
Bake in an oven preheated to 200 degrees until the cookies are golden brown, about 20 minutes.

The cookies should be crumbly and loose inside.

Unsweetened Lenten brine cookies

Recipe for those who don't like sweets. But we will still add sugar, even if only a little - this will both smooth out and emphasize the salty taste of the brine.

We will need:

1 glass of vegetable brine;
0.5 cups vegetable oil;
3 cups flour;
2 teaspoons sugar;
1 teaspoon of soda;
a pinch of sesame and cumin seeds.

Preparation:

When Lent passes, you can bake cheese cookies using this recipe by simply adding grated cheese to the dough.

Delicious Lenten culinary discoveries to you!

Brine cookies are an original recipe from our grandmothers, who never lost anything because they had fewer resources and opportunities. And cucumber pickle is no exception, it also has its uses! In addition, we have before us a culinaryly competent recipe, since soda, when interacting with an acidic environment, behaves in a predictable and necessary way - just like with a fermented milk product, which, as is known, is prohibited during fasting.

The recipe for brine cookies will be useful not only for those who are fasting. The dough, rich in nuts and dried fruits, is liked by everyone without exception. If you don’t add soda or baking powder and knead it more abruptly, you can roll out the cookies with a rolling pin and cut out various shapes; children are very interested in this process.

Lenten cookies in brine without baking powder come out quite hard and crispy; they can be stored for a long time until they are tasted. For those who like soft and doughy cookies, I advise you to follow the recipe and not bother with molding. Just place two teaspoons of heaped pieces of dough on a greased baking sheet; thanks to the baking soda, they will rise a little and take the shape of pies.

Anything you like can be used as a filling for cucumber pickle cookies: orange or lemon zest, any nuts and dried fruits: dried apricots, prunes, raisins, dried berries and even dates, try and choose your favorite combinations. In general, a rich topic, albeit a lean one. Try it for your health!

Preparation time: 20 minutes
Cooking time: 25 minutes
Quantity: 22 pieces

Ingredients

1 tbsp. brine from pickled cucumbers or tomatoes (250ml)
½ cup vegetable oil
530-550g wheat flour
1 tbsp. Sahara
1 handful of raisins
1 handful of dried apricots
1 handful of hazelnuts
1 handful of walnuts
1 tsp soda
1 pinch of salt
1 pinch vanillin

Preparation

First of all, sort out the raisins or other dried fruits, rinse and soak them in hot water for 10 minutes. You can soak not only in water, but also in vodka, liqueur or rum. Softened dried fruits behave much better in baking than hard ones.

Strain a glass of brine from tomatoes or cucumbers and combine it in a deep bowl with half a glass of refined vegetable oil.

Add a glass of sugar to the butter and brine and stir, but there is no need to stir until completely dissolved.

Gently stir flour into the liquid with a teaspoon of baking soda, a pinch of salt and vanilla. Knead the dough. Try to stir with the spatula in one direction.

The dough for lean pickle cookies turns out to be quite thick and elastic; a mixer and blender cannot handle it, so knead it with a spatula or your hands.

Drain the dried fruits and pat them dry with a paper towel, lightly chop the hazelnuts and walnuts, and chop the dried apricots into small pieces or cubes. Add nuts and dried fruits to the dough.

And mix thoroughly, so that there are no sticky pieces of dried apricots, and all the nuts are distributed evenly over the dough.

Grease a baking sheet with vegetable oil and place approximately equal pieces of dough at a short distance from each other using two teaspoons (peel one against the other). Thanks to the soda, the cookies will increase slightly in volume.

Bake cookies on a medium level, in an oven preheated to 200 degrees, for 20-25 minutes (until golden brown).

In addition, you can bake traditionally shaped cookies, for this you need to roll 1 teaspoon of dough in flour and first roll it into a ball, and then flatten it with your fingers, you can directly on a baking sheet sprinkled with flour. Children will be happy to help you with this. In addition, you can roll out the dough into a layer approximately 7 mm high, and use a glass or any cookie cutter to press into the desired format. And then - onto a baking sheet.

Bake the molded cookies in brine for 20-25 minutes at 200 degrees until tanned. Be sure to oil the parchment if you use it and if it is not oiled. There is no need to lubricate the silicone mat with oil.

When broken, the cookies should be loose and completely baked, the main thing is to wait until they cool completely.

A good housewife never wastes anything, and a “cheap and cheerful” recipe is sure to be in every woman’s cookbook.
This category of dishes includes cucumber pickle cookies, which we will prepare today. Try it once and you will see that delicious soft cookies are prepared not only with butter and eggs; for an excellent result, one glass of the brine you have, a little flour and sugar is enough. Involve your children in the process of creating cookies and perhaps this dish will become your little family tradition.

This recipe was shared by Evgenia Bochkareva in our #cookie_fair marathon in Pirogeevo, which took place on Instagram. Zhenya, thank you very much!

Ingredients for delicious brine cookies:

Wheat flour - 4 cups (the recipe uses 250 ml cups)
Salt - 0.5 teaspoon
Brine (tomato, cucumber, watermelon) - 1 cup
Sugar - 200 grams (can be reduced to 100 grams, depending on whether dried fruits are added)
Baking soda (no need to extinguish) - 1 teaspoon
Vegetable oil - 2/3 cup

The oven should be preheated to 180 C. To shape the cookies, you can use cut-outs or clean children's sand molds.

Attention! There is no granulated sugar in the ingredient photo. At first I decided not to use it, but during cooking I still added a little.

How to cook

In a convenient and deep bowl, sift flour (4 cups), add baking soda (1 teaspoon), salt (1 teaspoon), sugar (200 grams). I reduced the amount of sugar to 100 grams, replacing some of the sugar with raisins (I will stir in the raisins at the end).

Mix all dry ingredients using a whisk. Don't neglect this tip: distributing the baking soda evenly throughout the dough will help the dough become smooth and rise evenly.

Instead of a whisk, you can mix the dry ingredients using a mixer at low speed.

Add vegetable oil (2/3 cup) to the dry mixture. It is important to use unscented butter so that it does not linger in the finished cookies. It is often recommended to replace sunflower oil with corn oil; it does not smell and is much healthier.

Now it’s the turn of the brine (1 glass). You can use brine from tomatoes, cucumbers, cucumbers and other preparations. Today I have a pickle from salted watermelons.

Now we take a spatula in our hands and begin to knead the dough. It should be soft, elastic, and slightly stick to your hands.

When the dough is kneaded, add the raisins (the raisins need to be soaked in warm water in advance, then squeezed out and dried on a paper towel). We always mix dry raisins into the dough - you need to make this a rule.

The brine cookie dough can be rolled out and formed into cookies right away. Remember that the oven needs to be preheated, so now is the time to set it to preheat!

Roll out the dough on a silicone mat into a thick cake (0.5 cm thick). Then squeeze out round cookies using a glass or use cut-out molds.

Depending on how you roll out the dough, you can get two completely different types of cookies. A thin crust of dough will produce crispy cookies, while a thick crust (which we are preparing today) will produce plump and soft cookies.

Place on a baking sheet lined with parchment paper (or a silicone baking mat). Place in the oven on the middle shelf to bake for 20-25 minutes.

You can check the readiness of the cookies by piercing the thickest cookie with a wooden toothpick. If it comes out without sticking dough or wet crumbs, then the baked goods are ready.

The cookies turn out rosy, plump, and very appetizing! In appearance, it resembles butter buns. I highly recommend adding raisins, nuts, dried cherries or candied fruits to this dough. The taste becomes more interesting!

Cucumber brine cookies are a tea baked product “out of nothing” that has helped housewives for many decades. What an interesting idea our brilliant Russian women came up with: a minimum of food is used, but you get so many cookies and they are so soft and tasty that they don’t sit out for a long time.

Look at its delicate structure inside: the crumb is crumbly and airy. Once the cookies have cooled completely, store them in a bag or an airtight container.

Bon appetit!

If you make cookies using this recipe, please share a photo of the finished baked goods. I'm very interested in what you came up with! Tell us what additives you used: raisins, nuts or something else? Let's exchange experiences!