Brine biscuit cookies
10 servings
25 minutes
Brine biscuit cookies are an unusual yet surprisingly delicious dessert from Russian cuisine that combines sweetness with a slight saltiness. The origins of this recipe date back to when housewives found ways to use even leftover brine by turning it into a baking base. The dough made with brine is tender and airy, and its flavor takes on interesting nuances, especially if vanilla or nuts are added. This dessert pairs wonderfully with tea, particularly black or herbal tea, creating a pleasant contrast of flavors. The simplicity of preparation makes these cookies ideal for those wanting to try something unique without extra hassle. Serve them fresh and slightly warm while enjoying their crispy crust and soft, porous interior.
1
Preheat the oven to 180 degrees;
2
We mix soda with flour;
- Soda: 1 teaspoon
- Wheat flour: 3 glasss
3
We knead the liquid dough. You can add nuts (optional) and vanillin (preferably). You can use cucumber or tomato brine — any.
- Cucumber pickle: 1 glass
- Vegetable oil: 3 tablespoons
- Sugar: 1 glass
4
Pour everything onto the baking tray and bake until golden brown, just don't 'overcook' it;
- Wheat flour: 3 glasss
5
Once ready, take it out of the oven, carefully transfer it to a board or large plate, and cut it into squares, strips, or however you like.