Welcome to a recipe that embodies the spirit of resourceful and creative cooking! These Lenten cookies are made with a surprising ingredient that might just change the way you see your pantry staples: pickle brine, or 'rassol' as it's known in Eastern Europe. This tradition of using every last drop of flavor is what makes regional cuisines so special. The brine lends the cookies a subtle tangy and savory note that beautifully balances the sweetness, creating a uniquely crisp and flavorful treat. Perfect for Lenten observance, a vegan diet, or simply for anyone who loves discovering new and delightful flavors in unexpected places.
Lenten Cookies with Pickle Brine
Ingredients for Lenten Cookies with Pickle Brine
- 100 ml of rassol (pickle brine from cucumbers or other vegetables)
- 100 ml of olive oil
- 180 g of granulated sugar
- 280-300 g of all-purpose flour
- 1 lemon
- 1 level teaspoon of baking powder
- 2 tablespoons of sesame seeds
How to Make Lenten Cookies with Pickle Brine
Pour the rassol (pickle brine from cucumbers or other vegetables) into a deep bowl. I tried making these cookies with a vegetable marinade once because it seemed a shame to pour it out. It turned out delicious too, and by the way, the marinade had chili pepper in it. The result was a sweet cookie with a piquant, spicy note.
Pour the pickle brine into a deep bowl
Add the olive oil
Add the granulated sugar
Add the olive oil. Sunflower oil will also work, but first cold-pressed olive oil tastes better because of its slight bitterness.
Add the granulated sugar and mix thoroughly until the sugar crystals have completely dissolved.
Add the all-purpose flour and baking powder
Add the all-purpose flour and baking powder. Add the flour in small portions; you might need a little more or less, depending on its moisture content.
Grate a thin layer of zest using a fine grater.
Refrigerate the finished dough for 30 minutes.
Place the chilled dough on a cutting board.
Wash the lemon thoroughly with hot water and grate a thin layer of zest using a fine grater. Grate only the yellow part, avoiding the white pith, which is bitter.
Place the dough on a board, knead it quickly, and form it into a ball. Refrigerate the finished dough for 30 minutes. Meanwhile, preheat the oven to 200°C (400°F).
Place the chilled dough on a cutting board and roll it out into a thin sheet. Dough made with vegetable oil doesn’t stick to the board, so there’s no need to flour your work surface.
Sprinkle white sesame seeds over the dough.
Sprinkle white sesame seeds generously over the dough, ensuring no empty patches are left. Then, use a rolling pin to gently press the seeds into the dough. This will prevent them from falling off after baking.
The shape and size of the cookies are up to you.
Carefully transfer the cut-out cookies to a baking sheet.
Bake for 10-12 minutes.
Use a thin-rimmed glass, a shot glass, or a metal cookie cutter to cut out the cookies. The shape and size are up to you: they can be stars, hearts, or any other shape you like.
Carefully transfer the cut-out cookies to a baking sheet. The dough is soft, so try not to deform them. There’s no need to grease the baking sheet, as there is enough oil in the dough.
Place the baking sheet in the preheated oven. Bake for 10-12 minutes. The exact baking time will depend on the thickness of the dough and the specifics of your oven, so I recommend keeping a close eye on them.
Serve with tea or coffee.
Serve with tea, coffee, or even better, with homemade fruit compote!
And there you have it—a batch of wonderfully unique cookies born from creativity and a no-waste philosophy! We hope you enjoy their delightful crunch and the surprising harmony of sweet and savory flavors. These cookies are perfect for a cozy afternoon with a cup of tea or a glass of homemade fruit compote. Don't be afraid to experiment with different types of brine, like from pickled tomatoes or cauliflower, to create your own signature version. Happy baking, and enjoy this little taste of culinary ingenuity!
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