An easy recipe for gingerbread cookies made with cucumber brine
- Proteins: 7.5 g
- Fats: 15.2 g
- Carbohydrates: 53.4 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 25
A simple and quick recipe with minimal ingredients. It was once very popular in folk cuisine. Despite its simplicity, the gingerbread is tender and delicious. Ideal for weekday tea.
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Cucumber pickle100 ml
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Vegetable oil75 ml
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Flour300 G
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Soda0.5 tsp
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Sugar100 G
Add baking soda to the cucumber brine and stir until a white foam forms.
Add sugar to the brine solution and stir with a spoon until completely dissolved.
Pour the vegetable oil into the sugar-brine mixture. Mix thoroughly with a spoon.
Gradually add flour to our container and continue kneading.
Place the resulting dough on a work surface and knead it a little with your hands.
Using a rolling pin, roll out the dough into a layer 5-7 millimeters thick.
Cut out shapes from the dough using a cup or glass.
Place the resulting gingerbread cookies on a baking sheet lined with parchment paper. Bake in an oven preheated to 190 degrees Celsius for 20 minutes.
The dish is ready! For decoration, you can sprinkle it with powdered sugar.
- 50 min
- 284 kcal
- 227
- 35 min
- 411 kcal
- 974
- 50 min
- 191.1 kcal
- 488
- 1 hour
- 228.6 kcal
- 956
- 1 hour
- 122.9 kcal
- 2485
- 1 hour 30 minutes
- 270 kcal
- 492
- 40 min
- 211 kcal
- 529
- 1 hour 15 minutes
- 232 kcal
- 1048