Cucumber brine cookies are a surprise that breaks the rules of classic sweets—an unexpected mix of sweet and sour. Each bite is like a new chapter in a rustic story, where the simple, clean taste makes you smile without wondering why.

A delicious dessert for a family tea party. We offer you a simple and easy recipe based on pickled cucumbers. For the recipe, you can use not only cucumber brine, but also brine left over from tomatoes, zucchini, and squash.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 328 kcal

Ingredients

Instructions

Heat the brine to room temperature and pour it into a large container.
Add vegetable oil and stir.
Add the sugar and stir again until dissolved.
Sift the flour into a bowl and add the baking powder.
Knead the elastic dough.
Roll out the prepared dough on a floured surface to a thickness of 0.5 cm.
We shape the biscuits using molds or simply cut them into rectangular pieces with a sharp knife.
Place the biscuits on a floured baking tray, in random order, leaving enough space between them.
Set the oven to 180°C (350°F), place a baking sheet inside for 15 minutes.
Place the cookies on a plate and enjoy with your favorite beverage.