Beer cookies
4 servings
85 minutes
Beer cookies are a simple yet surprisingly delicious dessert with a light crispy texture and delicate aroma. Its roots trace back to European culinary traditions where beer is often used in baking, giving the dough a special airiness. During preparation, margarine turns into a soft crumb, and the addition of beer makes the dough elastic and rich in flavor. After cooling, the dough is rolled out, cut into shapes, and generously sprinkled with sugar to create a caramel crust. Baking at high temperatures gives the cookies a golden color with pleasant sweetness and light maltiness. They pair perfectly with tea or coffee and are great for cozy family evenings.
1
Add a pack of margarine to the flour and chop it until it turns into fine crumbs. It's convenient to do this with a knife and keep your hands clean.
- Margarine: 250 g
- Wheat flour: 3 glasss
2
Add a glass of beer and knead the dough.
- Beer: 1 glass
3
We put the dough in the fridge for 1 hour (unfortunately, this is a mandatory condition).
4
Roll the dough into thin layers and cut into small diamonds, squares, and circles.
5
We dip each cookie in sugar and place them on the baking sheet with the sugar side up. There's no need to grease the baking sheet, as the dough already contains plenty of margarine.
6
Bake at 220 degrees until the cookies are golden brown (which happens quite quickly), about 20 minutes. VOILA. Ready to enjoy.