Cucumber Brine Gingerbread Cookies

Soft, aromatic gingerbreads made with brine and vegetable oil. A very easy and quick gingerbread recipe. To prepare such gingerbreads, both cucumber and tomato brine are suitable, as well as a light marinade with vinegar from canned vegetables, just not spicy. From the given amount of ingredients I got 60 gingerbread cookies.
cook time: 50 min
Ava Prescott
Cucumber Brine Gingerbread Cookies

Nutrition Facts (per serving)

341
Calories
9g
Fat
52g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Sugar 150 g
Wheat flour 600 g
Vegetable oil 0.5 cup
Dry spices (ground cinnamon, cloves, ginger, zest) 2 tsp
Soda 1 tsp
Brine 1 cup

Recipe instructions

Step 1

Step 1
To prepare simple Lenten gingerbreads, you don’t need much time at all and a rather modest set of ingredients. To prepare, take cucumber pickle, sugar, flour, soda, refined vegetable oil and spices to your taste — ground cloves, cinnamon, ginger, zest.

Step 2

Step 2
Pour the cucumber brine into a container for kneading the dough and pour spices and soda into it. Stir until the brine and soda react.

Step 3

Step 3
Then add sugar to the brine and continue stirring.

Step 4

Step 4
After the sugar, add vegetable oil and beat a little with a fork or whisk.

Step 5

Step 5
Next, start adding flour in portions and then knead.

Step 6

Step 6
Do not pour out all the flour at once, add gradually while kneading.

Step 7

Step 7
When the dough becomes denser, knead it by hand, leaving a little flour for rolling out the dough.

Step 8

Step 8
The kneaded gingerbread dough will be sticky, so you need to sprinkle it with flour and only then roll it out. Roll out the dough with a rolling pin to a thickness of approximately 5-7 millimeters.

Step 9

Step 9
Using molds, cut out figures from the rolled out dough.

Step 10

Step 10
Place the gingerbread dough figures on baking sheets greased with vegetable oil, and simultaneously preheat the oven to 190 degrees.

Step 11

Step 11
Place the baking sheets with dough shapes in a hot oven.

Step 12

Step 12
Bake the gingerbread cookies in the cucumber brine for 20 minutes; they should remain light in color, just slightly browned.

Step 13

Step 13
Remove the finished gingerbreads from the baking sheets, transfer them to a dish and serve with tea. They cool very quickly, so you can serve them right away. Store cooled gingerbreads in a closed container or bag so that they do not go stale and remain soft.

Additional rubrics

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