In this recipe, cucumber pickle has found another interesting use. Dry salted crackers are well suited for breakfast, they can be served as an appetizer with a variety of pastes, vegetable pastas, hummus, slices, cheese, sausage or boiled egg.
Pick your recipe
You will need
- - 3/4 cup brine;
- - 1/4 cup vegetable oil;
- - 6 tbsp. tablespoons of sugar;
- - 3 cups flour;
- - 1/2 teaspoon of soda;
- - 1/4 teaspoon of vinegar.
Instruction manual
1
First, mix vegetable oil with cucumber pickle, add sugar, baking soda, quenched in vinegar, pour three cups of flour into small mixture in small portions. Instead of cucumber pickle, you can take pickle from any other vegetables as you wish. Three glasses of flour - the amount is approximate, add it until you get a dough that you can easily roll out and cut out cookies using cookie cutters.
2
Sprinkle a clean work surface with flour, roll the finished dough on it to the desired thickness. Very thick crackers should not be made - it is better to cook thin ones, they will cook faster, and will be pleasant to crunch. Cut crackers from the dough with special shapes. You can cut it out with a glass, a glass - the more convenient for you is what you have at hand. If you wish, you can cut large thick pieces of dough, but not crackers, but rather cookies.
3
Lay out the fasting crackers on the baking sheet, place it in the oven, heated to the mark of 180 degrees. Bake until cooked. Thin crackers are cooked quickly - no more than 10 minutes, thick cookies need to bake longer. Cool the finished crackers on a baking sheet, then put them in a vase. If you do not immediately eat all the cooked crackers, you can store them in a hermetically sealed container.