Cookies "through a meat grinder"
10 servings
90 minutes
Cookie 'through the meat grinder' is a simple yet cozy treat reminiscent of childhood flavors. This recipe originated in Europe as a quick way to make crispy and crumbly cookies without complex shaping. Its uniqueness lies in using a meat grinder to pass the dough through, creating unique wavy textures. The finished cookie has a delicate creamy taste with a slight sweetness, and its porous structure pairs excellently with tea or coffee. It's an ideal option for family tea gatherings when you crave something homemade and warm. It bakes in just 10-15 minutes, and the preparation process becomes an engaging activity, especially when done with children. Adding vanilla or cinnamon will give the cookies new flavor nuances.
1
Beat the eggs with sugar using a whisk or mixer.
- Sugar: 1 glass
- Chicken egg: 3 pieces
2
Dissolve the soda in vinegar and pour it into the egg-sugar mixture.
- Baking soda: 0.5 teaspoon
3
Grate the butter/margarine in a separate plate.
- Butter: 250 g
4
Gradually, sift the flour into the oil and mix with a spoon.
- Wheat flour: 2.5 glasss
5
Mix the dry and liquid parts and knead a stiff dough.
6
For convenience, divide the dough into several parts and send it to the freezer for 30-40 minutes.
7
Pre-line the baking tray with parchment paper, set up the meat grinder.
8
Take the dough out of the freezer in parts and pass it through a meat grinder, cutting cookies to the desired size with a knife. Immediately place the cookies on a baking sheet.
9
Bake the cookies at 180 degrees until ready for about 10-15 minutes.
