An unusual treat is prepared very quickly and easily. This recipe is often called "anti-crisis", since only inexpensive and affordable products are needed to make gingerbread.

1. Pour brine into a deep bowl, add sugar and soda.
2. Add vegetable oil, baking powder and flour.
3. Knead a soft dough, roll it out to a thickness of 1-1.5 cm and cut out round blanks with a glass.
4. Put the gingerbread cookies on a baking sheet and send them to the oven preheated to 180 degrees.

Delicious homemade gingerbread will be ready in 20 minutes.

Pickle gingerbread recipe

If you want to add a citrus flavor to the treat, add the zest of half a lemon or orange to the dough.

Ingredients:

• wheat flour - 450 g;
• sugar - 150 g;
• vegetable oil - 200 g;
• raisins - 70 g;
• butter - 30 g;
• soda - 20 g;
• salt - 1 pinch.

1. Rinse the raisins in running water and pour boiling water over them. Drain off the water after 10 minutes.
2. Mix sugar with brine, add butter and stir foods.
3. Pour baking soda, 200 g flour into a bowl and stir the dough with a whisk for a few minutes.
4. Stir in raisins and leftover flour. Stir the mixture with a spoon.
5. Preheat oven to 180 degrees and grease a baking sheet with butter.
6. The finished dough should not be too thick and sticky. Separate the lump from it with 2 tablespoons, place it on a baking sheet and shape it round. The size of the workpiece should be from 7 to 9 cm. Shape the rest of the gingerbread in the same way.
7. Place the baking sheet in the oven for 20 minutes.

Decorate the baked goods with powdered sugar before serving.

Gingerbread with filling

If you are baking pastries not on a fast day, you can safely add butter and chicken eggs to the dough. For the filling, use any thick jam or jam.

Ingredients:

• wheat flour - 3 cups;
• butter - 150 g;
• brine - 1 glass;
• sugar - 2/3 cup;
• soda - tsp;
• vanilla - 2 g;
• jam - to taste.

1. Mash melted butter, vanilla and sugar.
2. Mix the butter mass with brine and sifted flour.
3. Knead the dough, divide it into balls 5 cm in diameter.
4. Roll out the blanks to a thickness of 1 cm and put 1 teaspoon of jam on each. Connect the edges, mold round gingerbread.
5. Bake the treat for 15 minutes at 200 degrees.

Decorate the finished gingerbread with protein or chocolate icing.

Serve the treat with compote, milk or tea.

Lean baked goods with honey, nuts and dried fruits added to the dough have excellent taste and wonderful aroma. Bake a sweet tea gingerbread according to an old recipe. This cake is made quickly and meets all the requirements of a lean menu.

Ingredients for gingerbread:

250 ml of water;

300 g flour;

4 tbsp. l. raisins;

2.5 tbsp. l. any honey;

230 g sugar;

0.5 cups chopped walnuts;

2 tbsp. l. cocoa powder;

0.5 tsp. cinnamon and baking powder (or baking soda);

6-7 st. l. vegetable oil.

Cooking a lean gingerbread

1. Pour water and vegetable oil into a saucepan, stir and heat a little. Add sugar and stir until dissolved. Then the honey, also stir until it is completely dissolved.

2. Pour cocoa into a dry cup, mix cinnamon. We send the ingredients into warmed honey-sugar water. Continuing to stir, put chopped nuts, raisins scalded with boiling water and at the end flour with baking powder. We adjust the amount of flour ourselves, our goal is a dough without flour lumps, similar to thick sour cream.

3. We coat a rectangular mold made of silicone or ceramics with sunflower oil, pour the dough into it for a gingerbread, set to bake. Readiness time - 30-35 minutes, oven heat 200 degrees. Finished honey gingerbread can be decorated with nuts on top and lightly sprinkled with powdered sugar.

Brine biscuits

The second recipe - brine cookies - delights with its simplicity and quick preparation.

For the test, you need to take liquid from under pickled cucumbers or zucchini, cabbage. Marinade won't work here. If there is no brine in the house, but you really want to bake such cookies for tea, then experienced chefs advise you to do this: dissolve 1 teaspoon of citric acid in a glass of cool boiled water. This will be a replacement for natural brine.

Ingredients for brine cookies:

2.5 cups flour;

200 ml of brine;

150 g granulated sugar;

1/2 cup vegetable oil

2 pinches of baking soda

1 tbsp. l. sunflower or sesame seeds.

Cooking cookies

1. Combine sunflower oil and brine in a bowl, add sugar. Stir with a spoon until the sugar grains are completely dissolved.

2. Add flour and soda, sesame or sunflower seeds (you can still use flaxseed) to the liquid mixture, knead.

3. Sprinkle the surface of the board or desktop with flour, lay out the dough, roll it out, and then cut out the cookie mugs with an inverted glass. It's great if there are molds, then you can "cut" different figures.

4. It is better to bake cookies on parchment: first, cover a baking sheet with it, and lay out the blanks on top. At an oven degree of 200 C, lean biscuits in brine will be ready in 10 minutes.

Making biscuits or gingerbread cookies in brine? Surprisingly, it can be done quite simply! Baking in brine is notable for its simplicity and affordability, without any unnecessary flavors. The recipe for gingerbread in brine began to be prepared by monks in medieval Russia. They were guided by the understanding that food should be primarily a means of life, easy to prepare. After all, when you do not feel constantly full, like an ordinary person, simple dishes will seem even more delicious to you.

The absence of natural fats and eggs makes gingerbread very attractive for people:
- looking after their health
- observing fasts
- who do not consume animal products due to their own convictions or due to the presence of diseases.

The recipe will be a real boon for young mothers who adhere to dietary features due to breastfeeding. does not contain allergenic products. Depending on the shape and thickness, gingerbread cookies can have different hardness. After baking, flat products are similar to unleavened biscuits. The thickened gingerbread inside remains soft.

The brine brings its own flavor to the taste of the dish, of course. But it is insignificant, especially since we are still talking about a recipe! Any shape of the liver can be made. The composition of baked goods includes products that are sure to be at home for everyone.

Brine gingerbread recipe, prepare:

1. Cucumber or tomato pickle - 1 tbsp.
2. Sugar - 1 tbsp. Depending on your taste preference, the amount of sugar can be increased or decreased.
3. Sunflower oil 5 - 6 tbsp. spoons.
4. Baking soda - 1 tsp.
5. Wheat flour 3 - 3.5 cups.

It is interesting!

The recipe is unique. If you want, you can add your favorite ingredients and experiment. Gingerbread will become much tastier and healthier if they include:
- nuts (walnuts, cashews, hazelnuts, peanuts, almonds)
- dried fruits (raisins, dried apricots, prunes)
- seeds (sesame seeds, sunflower kernels)

If you add cheese and salt to the recipe, remove the amount of sugar, you get a great snack. And gingerbread cookies with tomato brine are the most delicious and spicy.

Products on the table. Let's start cooking:

1. In a deep bowl, combine the sugar, brine and butter.

2. Mix flour and baking soda. Pour them into the brine mixture.

3. Stir. Knead the dough. If it turns out to be too liquid, or sticks to your hands, you need to increase the amount of flour. Add flour gradually until a soft, elastic, thick dough forms.

4. From the total mass, pinch off pieces, and form balls. They should be 5 - 6 cm in diameter.

5. Lightly crush the prepared gingerbread with your fingers. Top with a fork or form a pattern with a knife.
This must be done so that the gingerbread cookies do not crack when baking in the oven.

6. If you want to end up with not gingerbread cookies, but cookies, then you need to: roll out a layer of dough with a thickness of 0.7 - 2 cm. Cut the cookies with special molds or a knife, in the form of diamonds.

7. Preheat oven to 180 degrees. Place the cookie or gingerbread blanks on a baking sheet lined with parchment.

8. Bake the gingerbread cookies until golden brown. On average, this time is 10-15 minutes.

9. For more deliciousness, you can sprinkle a little powder, as in the first picture! 🙂

As a result, from a given quantity of products, 30 gingerbread or 45 are obtained. If you need less baked goods, just reduce the amount of ingredients.

Brine gingerbread recipe is perfect for daily tea drinking. Ideal for young children. It goes well with tea, coffee, milk drinks. Gingerbread cookies and brine biscuits do not pretend to be a festive treat, but they will be wonderful helpers on weekdays!

In Russian cuisine, pickled cucumbers were used not only as an independent dish, they cooked famous pickle soups with them, added them to main courses and even baked pies. Let's try?

For the test, you will need:

2.5 cups rye flour (any, I cooked with peeled)

1/4 cup vegetable oil

3/4 cup of any beer (you can light, you can dark)

For filling:

1 large onion

4 medium pickles

Salt, sugar, black pepper

Vegetable and butter for frying

I made the cake in a 30 cm diameter pan and used double rates of filling and dough.

COOKING:

Chop the onion and cucumbers into small pieces. Alternatively, pickles can be grated on a coarse grater. Squeeze sliced ​​or grated cucumbers lightly to remove excess pickle. The proportions between onions and cucumbers can be any, depending on taste, but most often they are taken in approximately equal quantities (visually, not by weight).

Fry the chopped onions in a mixture of butter and vegetable oils until light golden. Put the cucumbers with the fried onions and fry all together for another 5-7 minutes until the cucumbers are soft and the filling is dry.

At the very end, add a little sugar and, if necessary, salt to the filling so that the filling is pleasant for you with a sour-sweet-salty taste. You can add a little black pepper. Very often, grated boiled potatoes are also added to the filling.

Let the filling cool completely.

Mix rye flour, vegetable oil and beer into a soft dough.

Cover the finished dough and leave it alone for 15–20 minutes.

Roll out the dough into a rope 2–3 cm thick, and then divide into pieces 15–20 cm long. Rye dough dries very quickly, so cover all the dough that is not in use at the moment.

Roll each piece of dough into a thin strip +/- 15 cm wide. To prevent the dough from sticking to the work table, grease the table with vegetable oil or dust it with flour.

Put the prepared filling on one edge of the rolled strip and roll it up so that the filling is completely covered.

Lay the prepared rolls in a spiral shape. Pre-grease the mold with butter and sprinkle with grated breadcrumbs.

Before baking, prick the collected pie with a fork, brush with vegetable oil.

Bake in an oven preheated to 200 ° C until cooked through (about 40 minutes). Let cool completely. Serve cold as an addition (instead of bread) to the first and second courses.

Good appetite!

Gingerbread cookies in pickle brine are one of the most successful recipes for a lean or simply anti-crisis menu. In the distant 90s, many mothers made us happy with such gingerbread cookies. Today this recipe has somehow been forgotten, and therefore there are still housewives who, looking at the composition, are sincerely surprised how from such a simple and extremely budgetary set of products you can cook something not just edible, but very, very tasty.

The gingerbread cookies are soft and fragrant, and the brine in the dough is completely invisible, it does not give the slightest taste. There can be no better experience than your own. Therefore, we get a jar of pickled or pickled (but not spicy) cucumbers, decant the brine and cook!

Ingredients

• cucumber pickle - 1 tbsp.;
• vegetable oil - 0.3 tbsp.;
• sugar - 1 tbsp.,
• flour - 4-4.5 tbsp.;
• vanillin - 0.5 sachets;
• cinnamon and nutmeg - pinch each;
• soda - 1 tsp;
• vinegar (if the cucumbers are pickled, not pickled) - extinguish the soda;
• 50 g sugar + 30 ml water - for the glaze.

Glass volume - 250 ml

Preparation

We filter the cucumber pickle, heat it slightly and pour it into a deep bowl, where you are going to knead the dough. Add sugar to the brine.

In warm brine, the sugar should dissolve rather quickly. Stir the brine with a whisk until the sugar grains disappear completely, after which we introduce soda into the liquid. If vinegar was present in your cucumber brine, then the mixture will immediately begin to bubble - this is extinguished the soda. If there is no reaction, add a little vinegar (about 0.3-0.5 tsp of essence) to the sweet brine so that it extinguishes the soda. We are waiting for the bubbles to appear.

Add vegetable oil to the bowl. We knead.

Next, we add cinnamon, vanillin and nutmeg to the future gingerbread dough - they will give our gingerbread cookies an extraordinary aroma.

Stir in the spices into the dough and add flour to it. Be sure to sift the flour. It is better to fill it up gradually: first we introduce a couple of glasses, mix them in (here while you can work with a whisk), then we introduce another glass and knead again.

Add flour and stir in until you have a soft, plastic dough. It is very important here not to interrupt it with flour, otherwise, instead of soft gingerbread, you will get oil-edible mallets.

We hide the dough in a small bag for 5-10 minutes, after which you can turn on the oven to warm up and start forming the gingerbread. This can be done in two ways. Pinch off small pieces from the common kolobok and roll them into balls slightly larger than a walnut, then flatten the balls a little.

Or cut off a piece of dough (about a quarter), roll it into a cake about 1 cm thick and cut gingerbread out of it with a mold. Whichever method is more convenient for you - choose the one.

Put the formed gingerbread on a baking sheet, oiled or lined with baking paper. And bake in an oven preheated to 200 degrees until lightly browned - this is about 10-13 minutes. You do not need to deeply fry the gingerbread cookies, they will become hard.

While the gingerbread cookies are in the oven in brine, prepare the icing. This is not necessary, but it will give the gingerbread cookies a pleasant and very appetizing gloss, visually making them less bland. For the glaze, pour boiling water over the sugar and stir until the grains are completely dissolved. If the sugar does not dissolve well, you can warm up the glaze a little.

After removing the gingerbread cookies from the oven, immediately, while they are hot, cover them with glaze.

Let the gingerbread cookies cool, and the glaze is dry - and you can serve! Pickled gingerbread is delicious with anything - tea, coffee or milk. Bon Appetit!