Lenten cookies. Lenten cookies. Make lean shortbread chocolate dough

Lent- this is truly a real test for those who are determined to keep it to the end. This means not only giving up many of your favorite savory foods, but also giving up sweets. It is for those with a sweet tooth that the Lenten table is especially difficult.

However, even on fasting days you can treat yourself to something tasty. The absence of eggs and dairy products in lean baking makes it light, and the presence of fruits, vegetables and berries makes it healthy. Simple, appetizing and unpretentious Lenten cookies are prepared quickly, you need little ingredients to prepare them, and you and your loved ones will get great pleasure from such a treat.

By adding citrus fruits, nuts, seeds or dried fruits to Lenten cookies, you can prepare a completely original dish. When, if not during Lent, you have a wonderful opportunity to create and imagine, creating new culinary masterpieces using our Lenten recipes, and Lenten cookies are perfect for this occasion.

Homemade Lenten cookies

Ingredients:
6 stacks flour,
2 stacks starch,
1.5 stack. water,
2 stacks Sahara,
1.5 stack. vegetable oil,
1 tsp soda,
salt,
lemon acid.

Preparation:
Grind the flour with starch and vegetable oil until a sticky mass forms. Add soda, citric acid, a little salt, stir, add water and sugar. The dough should not turn out steep. Roll it out, cut into diamonds and bake in an oven preheated to 180ºC for 15 minutes.

Ingredients:
1 stack flour,
100 g pumpkin puree,
¼ cup vegetable oil,
½ cup Sahara,
¼ cup any chopped nuts
a pinch of salt,
½ tsp. ground cinnamon,
½ tsp. nutmeg,
1 tsp lemon juice,
½ tsp. soda

Preparation:
If you don’t have ready-made pumpkin puree on hand, making it yourself won’t be difficult. Boil the pumpkin by steaming or adding a little water and mash it into a puree or grind it using a blender. Mix ready pumpkin puree with sugar, butter and beat with a mixer for 2 minutes at low speed. Add baking soda and lemon juice. Sift the flour into a separate container, mix it with spices, nuts and salt and combine with the pumpkin mixture. Knead well and leave for a while until the mixture thickens. Line a baking tray with baking paper. Grease your hands with oil, use a spoon to separate small pieces from the dough and form them into balls with your hands. Bake cookies in an oven preheated to 180ºC for 15 minutes.

Lenten cookies “Good mood”

Ingredients:
3 stacks flour,
150 ml water,
150 ml vegetable oil,
1 stack Sahara,
1 stack potato starch,
1 tsp baking powder,
a pinch of salt,
vanillin, sugar (for sprinkling) and tea leaves (for greasing) - to taste.

Preparation:
Sift the flour into a deep bowl and mix it with starch and baking powder, then pour in the vegetable oil and stir until a homogeneous sticky mass is formed. Pour water into a separate bowl and dissolve sugar, salt and vanillin in it. Combine both masses and knead soft elastic dough. Roll out the prepared dough into a layer 0.5-1 cm wide and cut out cookies. Cover a baking tray with baking paper, grease it with vegetable oil, and place the cookies. Grease the surface of each figure with tea leaves to make the cookies golden brown, and sprinkle coarse sugar on top. Place in an oven preheated to 180ºC for 13-15 minutes.

Ingredients:
2 stacks oat flour or chopped oat flakes,
1.5 stack. chopped bananas,
1 tbsp. almond or coconut oil
1 tbsp. raisins, washed with water, or other berries,
1 tsp cinnamon,
2 tsp vanilla extract,
2-3 tbsp. honey,
¼ tsp. salt.

Preparation:
Mix all ingredients. Cover a baking sheet with baking paper and spoon the resulting dough onto it. Bake cookies in an oven preheated to 180ºC for 20-25 minutes.

carrot cookies

Ingredients:
5 tbsp. flour,
5 tbsp. oatmeal,
100 ml vegetable oil,
100 g sugar,
2 carrots,
1 tsp vanilla sugar.

Preparation:
Grate the carrots on a fine grater, mix with the rest of the ingredients and knead the dough. Cover a baking sheet with baking paper, roll the dough into balls, but you can also make flat figures, place on a baking sheet and bake in an oven preheated to 200ºC for 20-30 minutes.

Ingredients:
2 stacks flour,
1/5 cup water,
4/5 stack. brown sugar,
3/5 stack. vegetable oil,
4 tbsp. poppy,
2 tsp baking powder.

Preparation:
Mix flour with baking powder, add Brown sugar. If the sugar grains are large, make them smaller, for example, using a coffee grinder. Pour in the vegetable oil and mix with your hands. You should have a very crumbly, buttery dough. Add poppy seeds to it. After this, pour in hot water and mix everything again - the dough becomes stickier and less crumbly. Form the dough into a ball and place it on a greased baking sheet. Cut the resulting layer into squares with a sharp knife and place the baking sheet in an oven preheated to 180ºC for 10-15 minutes. Let the cookies cool until they harden, then remove from the baking sheet.

Lenten corn cookies

Ingredients:
1 stack corn flour,
1 stack wheat flour,
½ cup Sahara,
100 ml water,
100 ml vegetable oil,
1 tsp soda,
1 tbsp. vinegar.

Preparation:
Mix two types of flour, soda and sugar, combine water with oil and vinegar. Combine dry and liquid ingredients and knead the dough. Form small balls and, slightly flattening, place on a baking sheet. Bake cookies at 180ºC for 15-20 minutes until golden brown. Add cinnamon, ginger, or lemon zest if desired; this will only enhance the flavor of your cookies.

Ingredients:
2 stacks flour,
¾ stack. vegetable oil,
½ cup Sahara,
1 banana
2 tsp baking powder,
1 tsp cinnamon,
3 tsp ground ginger,
½ tsp. carnations,
1 tsp orange zest,
a pinch of salt.

Preparation:
Mash the banana into puree. Mix sugar and vegetable oil and beat with a mixer or blender. Add flour, mashed banana and all other ingredients and beat again until smooth. Roll the finished dough into balls the size of Walnut, place on a baking sheet, previously covered with baking paper, at a short distance from each other and press each ball with your finger so that they are flattened. Bake cookies in an oven preheated to 200ºC for 10 minutes.

Tube cookies with dried apricots

Ingredients:
350 g flour,
½ cup highly carbonated mineral water,
½ cup vegetable oil,
⅓ stack. Sahara.

Preparation:
Rinse the dried apricots and soak in boiling water for 10-20 minutes. Then pass it through a meat grinder or grind it using a blender. Mix mineral water with vegetable oil, add sugar, add flour and knead into a tight dough. Divide the finished dough into 4 parts, roll each part into a ball, then roll into round flat cakes about 0.5 cm thick. Cut each circle into 8 sectors. Place dried apricots on the wide part of each sector and roll into tubes. Bake in an oven preheated to 180-200º C for 20-30 minutes. When serving, sprinkle the cookies with powdered sugar.

Ingredients:
1.5 stack. flour,
1.5 tsp. baking powder,
¼ tsp. soda,
¼ tsp. salt,
1.5 tsp. cinnamon,
1 tsp ginger,
⅓ stack. water,
1 large banana
8 tbsp. vegetable oil,
50 g cranberries,
1 large apple,
50 g raisins,
50 g honey.

Preparation:
Combine flour, baking powder, baking soda, salt, cinnamon and ginger and mix. Peel the apple and chop finely. Mash the banana and mix with water and vegetable oil. Add chopped apple, raisins, cranberries, honey and mix again. Combine dry and wet masses. Line a baking tray with baking paper, use a spoon to place the dough onto it and smooth it out with your hands. Bake cookies in an oven preheated to 180ºC for about 20 minutes. Cool.

Oatmeal cookies with coffee

Ingredients:
200 g ground oatmeal,
50 g flour,
2 tsp ground coffee,
1 tsp cinnamon,
150 g powdered sugar,
3 tbsp. vegetable oil,
water,
a little salt.

Preparation:
Mix all dry ingredients, add oil and water and stir. You can also add ground ginger to the dough. Make a bun from the dough, roll it into a thin layer and cut out the cookies with cookie cutters. Bake in an oven preheated to 180ºC for 10-15 minutes.

Ingredients:
200 g softened lean margarine,
150 g flour,
2-4 tbsp. cocoa powder,
4 tbsp. powdered sugar,
1 tsp baking powder,
a handful of hazelnuts.

Preparation:
Roast the hazelnuts and remove the skin. Beat softened margarine with powdered sugar. Mix baking powder with flour and cocoa, sift the mixture, add to margarine and mix well. The dough should be thick and homogeneous. Using a pastry bag with a nozzle or a plastic bag with a cut off corner, place cookies with a diameter of 6-7 cm onto a baking sheet. Place 1 nut in the middle of each and bake in an oven preheated to 180ºC for 10 minutes, then turn the baking sheet 180º and bake for another 10 minutes. Cool the finished cookies directly in the oven.

Brine cookies

Ingredients:
3.5 stacks flour,
1 stack brine,
⅓ stack. vegetable oil,
1 stack Sahara,
1 tsp baking powder.

Preparation:
Mix the brine with sugar and vegetable oil, add flour mixed with baking powder and knead soft dough. Roll out the finished dough into a layer 0.5 cm thick, cut out figures from the dough, place them on a baking sheet lined with parchment paper, and bake for 10-15 minutes in an oven preheated to 180-200º C.

Orange Lenten cookies

Ingredients:
3 stacks flour,
1 stack starch,
1 stack vegetable oil,
½ cup orange juice.
1 stack Sahara,
¼ tsp. salt,
1 tsp baking powder,
zest from one orange.

Preparation:
Mix half the flour, baking powder and all the starch, salt and vegetable oil. Then add sugar dissolved in juice and zest. Add the remaining flour and knead into a soft, non-sticky dough. Roll it out to about 1 cm thick on a board and cut out the cookies. Place it on a baking sheet lined with parchment and bake for 15 minutes at 180ºC.

Ingredients:
3 stacks flour,
1 stack Sahara.
½ cup vegetable oil,
1 lemon with zest,
⅔ tsp soda

Preparation:
Pour vegetable oil into a bowl or saucepan, add sugar, pitted lemon crushed in a blender, add soda. Stir the resulting mass until it becomes fluffy and sizzling. Add flour and stir. Divide the dough for making Lenten cookies with lemon into 2 parts: knead one part into an elastic dough, and leave the second part in the form of crumbs. Place the elastic dough in the first layer in a baking dish or on a baking sheet, and crumble dough on it. Place the dough in a preheated oven and bake at 200°C for about 20 minutes. Then cut into squares or rectangles.

Cookies "Efrosinya"

Ingredients:
1 stack cucumber pickle,
1 stack vegetable oil,
1 stack Sahara,
2 bags of coconut flakes,
2-3 stacks. flour.

Preparation:
Mix butter, sugar, brine, 1 pack of chips and flour. Knead the dough as thick as shortbread. Roll out the finished dough, sprinkling with the remaining coconut shavings. Cut out cookies with a cookie cutter, place them on a baking sheet sprinkled with flour and bake for 5-7 minutes in an oven preheated to 180ºC.

Salty cookies made with tomato juice and whole grain flour

Ingredients:
250 g wheat flour,
50 g whole grain flour,
150 ml tomato juice,
50 ml vegetable oil,
1.5 tbsp. Sahara,
1 tsp baking powder,
1 tsp salt,
¼ tsp. ground black pepper,
oregano and extra salt (for sprinkling).

Preparation:
Combine all ingredients except flour, mix, then, gradually adding flour, knead the dough. We should have a soft, manageable dough that slightly sticks to our hands. Roll it out into a layer about 0.5 cm thick. Using a cookie cutter or dough roller, cut the cookies, place them on baking paper and bake for 20 minutes in an oven preheated to 180ºC. Sprinkle the finished cookies with oregano and fine salt.

Delicious Lenten cookies and bon appetit!

Larisa Shuftaykina

When you want to have a snack during Lent, cookies really help out. Moreover, you can prepare not only dessert (sweet), but also snack (salty). I bring to your attention those options that have taken root in my family. And, to be honest, I bake these cookies not only during Lent!

Lenten cookies with tomato juice

Ingredients:

tomato juice - 200 ml
vegetable oil - 50 ml
wheat flour - 400 g
sugar - 2 tbsp. l.
cocoa - 2 tbsp. l.
baking powder - 0.5 tsp.

Preparation:

Combine tomato juice with vegetable oil and sugar.

Sift the flour and mix with cocoa and baking powder.

Add the juice to the flour and knead the dough. For convenience, lubricate your hands with vegetable oil.

Pinch off small pieces of dough, roll into balls and place on a baking sheet. Then press down to create a flatter shape. Bake until lightly golden brown.

Lenten "Brushwood"

Ingredients:

wheat flour - 200 g
corn starch (potato starch is also possible) - 100 g
vegetable oil - 100 ml + for deep frying
sugar - 2 tbsp. l.
mineral water - 100 ml
baking powder - 0.5 tsp.
vanillin - on the tip of a knife
powdered sugar - for decoration

Preparation:

Mix flour with starch, sugar and vanillin. Add baking powder.

Combine 100 milliliters of mineral water with oil. Add the flour mixture and knead the dough.

Roll out the dough and cut into rectangles. Make a longitudinal cut in the center of each rectangle and turn out the edges of the cookies.

Boil oil in a saucepan. Dip the brushwood into the deep fryer and, once cooked, place it on a paper towel to drain off excess oil.

Sprinkle brushwood with powdered sugar.

Lenten cookies with nuts and raisins

Ingredients:

wheat flour - 200 g
vegetable oil - 50 ml
warm water - 50 ml
sugar - 3 tbsp. l.
raisins – 50 g
nuts (hazelnuts or almonds) - 50 g

Preparation:

Pour boiling water over the raisins for half an hour, and then dry on a towel. Chop the nuts.

Mix flour, sugar, vegetable oil and water. Knead the dough and add nuts and raisins.

Drop the dough by the teaspoon onto a baking sheet. Bake the cookies until done at 170 degrees. Let cool, covered with a towel.

Lenten snack cookies "Potato"

Ingredients:

potatoes - 300 g
wheat flour - 100 g
vegetable oil - 50 ml
salt - 1 tsp. no slide
dried garlic - 0.5 tsp.
paprika - 0.5 tsp.
turmeric - 0.5 tsp.

Preparation:

Boil the potatoes and mash them with a potato masher. Add flour and butter.

Salt the dough and add all the spices. Roll the dough into a “sausage” and cut into pieces. Bake cookies at 200 degrees in the oven. When the top is browned, turn the cookies over and cook until done.

Lenten snack cookies “Rye”

Ingredients:

wheat flour - 100 g
rye flour - 100 g
vegetable oil - 50 ml
water - 50 ml
sesame - 1 tbsp. l.
cumin - 0.5 tbsp. l.
salt - 0.5 tsp.

Preparation:

Mix rye flour with wheat flour, add salt, cumin and sesame seeds.

Add oil and water to the flour and knead the dough.

Roll out the dough into a thin layer and cut out the cookies with cookie cutters. Bake at 180 degrees.

Angela at mealtime!

Prepared by Elena Somova

Cooking something delicious like cookies during Lent makes you rack your brain. Indeed, how can you bake truly delicious cookies without eggs? butter, milk? Can! Lenten oatmeal cookies can be made using only meatless ingredients and still turn out great.

Lenten oatmeal cookies can be prepared using several recipes. The base, of course, is oatmeal or cereals. You can use any flakes, but it is better to use flakes instant cooking, the cookies turn out more tender. Oatmeal can be ground directly into flour using a blender or coffee grinder, or you can leave the coarse pieces. As an additional ingredient, you can use regular wheat flour. Of course, in any Lenten recipe There is always room for imagination: flour can be not only the highest grade, but also the first grade or even with bran. Flour can be wheat, rye, pea, buckwheat, rice, chickpeas - each time the taste of the cookies will be slightly different, and each time the baked goods will be enriched with one or another useful substances inherent in one or another type of flour.

Instead of sugar, it is better to add honey to lean oatmeal cookies, especially since this is mandatory when preparing classic cookies. And another classic addition is raisins, and dark varieties are better. Of course, it’s hard to resist adding something new. Any dried fruits, nuts, seeds, candied fruits - everything goes into use!

Monastic oatmeal cookies

Ingredients:
200 ml sparkling mineral water,
200 ml vegetable oil,
oat flour.

Preparation:
Combine water and vegetable oil and gradually add flour. Knead into a smooth, not too stiff dough. Divide it into 3-4 parts. Roll out each piece to a thickness of 5 mm and cut out the cookies using a glass or cookie cutters. Place the cookies on a baking sheet lined with baking paper and place in an oven preheated to 190°C for 20-25 minutes.

You can add any nuts, seeds, and dried fruits to the oatmeal cookie dough.

Lenten oatmeal cookies with banana and honey

Ingredients:
1.5 stack. oatmeal,
2 bananas
2 tbsp. honey,
½ cup walnuts,
½ tsp. ground cinnamon,
½ tsp. soda,
1 tsp lemon juice.

Preparation:
Grind the oatmeal in a blender until it becomes a coarse flour. It is better to take overripe bananas for these cookies. Mash them with a fork, add lemon juice and slightly warmed honey for better viscosity. Add the remaining ingredients and stir. With wet hands, form the cookies and place them on a baking sheet lined with baking paper. Bake at 200°C for 15 minutes until browned.

Lenten oatmeal raisin cookies

Ingredients:
200 g oat flakes,
100 g honey,
100 g flour,
2 tbsp. vegetable oil,
1 tsp baking powder,
raisins (preferably dark).

Preparation:
Grind the oatmeal in a blender until it becomes flour. Combine all dry ingredients. Heat honey until liquid state, mix with vegetable oil. Knead the dough, don't forget to add raisins. Line a baking sheet with parchment and place the dough pieces on it using a spoon and press them lightly. Preheat the oven to 180°C and place the baking tray with cookies in it for 20-30 minutes. Bake until puffed in size and golden brown.

The aroma in the kitchen will be simply magnificent!

Ingredients:
¾ stack. any flour,
¼ cup apple puree,
½ tsp. cinnamon,
¼ cup any vegetable oil,
1 packet of vanilla sugar,
1.5 stack. oatmeal,
3 tbsp. sugar (or 100 g honey),
¼ cup nuts or seeds
½ tsp. soda,
⅟₃ tsp. salt,
¼ tsp. grated nutmeg.

Preparation:
In a bowl, mix flour, salt, nutmeg. In another bowl, combine sugar or honey, applesauce, cinnamon, vegetable oil and vanilla sugar. Mix both mixtures, add oatmeal and raisins. Place the dough balls on a baking sheet lined with baking paper. Preheat the oven to 180°C and bake the cookies for 15 minutes.

Sometimes completely unexpected ingredients are used to make cookies!

Lenten oatmeal cookies in brine

Ingredients:
1.5 stack. oatmeal,
50-100 g honey,
100 ml vegetable oil,
100 ml brine (from cucumbers, tomatoes),
2 tsp ground ginger.

Preparation:
Pour brine over oatmeal and leave for a couple of hours to swell. Heat the honey, add to the flakes, add ginger, pour in vegetable oil and stir until smooth. If the dough turns out sticky, add flour. Divide the dough into walnut-sized pieces, flatten slightly and place on a baking tray lined with baking paper. Place in the oven, heated to 180°C, for 20-25 minutes. Bake until golden brown.

Oatmeal cookies with tomato juice

Ingredients:
150 g oat flakes,
50 g sugar,
100 ml tomato juice,
4-5 tbsp. vegetable oil,
100 g walnuts,
½ tsp. soda,
1 tsp ground cinnamon,
raisins - optional.

Preparation:
Heat the nuts in a dry frying pan, cool and lightly chop. Grind the oatmeal flakes, if they are large, combine with sugar, soda, cinnamon and mix. Mix tomato juice and vegetable oil, combine all ingredients and knead the dough. Divide the dough into flat cakes 5-7 mm thick and place on a baking sheet. Bake at 180°C for 20 minutes.

When laying out cookies on a baking sheet, remember that when baking, lean oatmeal cookies greatly increase in size, as if they spread out, so place them at some distance from each other so that the cookies do not stick together.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Housewives are often mistaken, thinking that Lenten cookies are not tasty and prepare them only based on useful qualities. But by adding various ingredients you can refute all doubts. The beauty of such baking is the speed of preparation and the minimum set of products that can easily be found in the kitchen. It doesn’t matter if it’s fasting or if you just decided to please your family with a new product, let’s prepare dessert.

Let's start with lemon cookies that are sure to please everyone.

Let's take:

50 ml vegetable oil;
½ tsp. soda;
400 g flour;
1 lemon;
½ tbsp. Sahara.

Recipe for a quick fix lemon cookies can be written down in the cookbook if you are afraid of forgetting.

We thoroughly rinse the lemon with a brush under running water and, without removing the skin, cut it into pieces. In this case, all seeds should be removed.

To get rid of the bitterness that lemon can impart to a dish, put it in sweet boiling water for 15 minutes.

Using a blender, turn everything into a paste. First add soda here, which will immediately extinguish. Next add sugar and butter.

We begin to knead the dough, gradually adding flour. Let him rest for a while. Having sprinkled the table, roll out and cut out cookies of any shape. To make it more colorful, you can sprinkle sugar on top.

Bake for no more than 10 minutes in a preheated oven.

Recipe for cucumber pickle

We often pour out the remaining liquid from pickled cucumbers, but in vain. Try to find a use for it.

Cookie products:

a glass of granulated sugar;
6 tbsp. l. olive oil;
500 g flour;
a glass of any brine;
1 tsp. soda

When starting preparation, the liquid from the jar must be strained so that the spices used in the marinade do not get caught. Pour the baking soda in here.

If you are using a brine other than pickled vegetables, then quench the soda with vinegar.

Pour in sugar and wait for it to dissolve. Add oil and start adding sifted flour. Roll out the layer and punch out shapes with molds.

Bake on a sheet lined with baking paper until browned. You can decorate the brine cookies by sprinkling them with powdered sugar.

Cooking with pumpkin

Let's try to bake healthy dessert from pumpkin.

Set of required products:

¼ tsp. salt;
100 g sugar;
½ tsp. soda;
200 g pumpkin (pulp);
2 tbsp. l. sunflower oil;
¼ tsp each turmeric and cinnamon;
2 tbsp. flour;
1 tsp. vinegar.

Grind the vegetable pulp. To do this, you can use a grater, meat grinder or blender. Mix all dry ingredients, and quench the baking soda with apple cider vinegar.

To add cookies useful properties, it is enough to enrich the composition with 15 g of bran, raisins or nuts.

Knead the dough with your hands until the consistency is dense. We will roll the balls with our palms, pinching them off and placing them on a greased baking sheet.

After 20 minutes in a hot oven (at 180 degrees), you can take them out and cool them.

Lenten oatmeal cookies

Since childhood, everyone has known the taste of this cookie. But, you can bake it at home.

We only need:

3 tbsp. l. honey;
Art. oatmeal;
6 tbsp. l. vegetable oil;
¼ tsp. nutmeg;
Art. flour;
¼ tsp. salt;
50 ml water;
½ tsp. cinnamon and soda.

We begin preparing the dough for lean oatmeal cookies by mixing honey, water and butter. To do this, heat the mixture over low heat. Stirring all the time with a spoon or spatula, pour in the soda first, which should be extinguished, and then nutmeg, salt and cinnamon.

Add the flakes with flour and knead the mixture. It will turn out a little sticky. Leave, covered with a bag, for half an hour.

This is done so that the oatmeal is saturated with moisture and swells.

With hands dipped in water, roll the balls, place them on a sheet covered with parchment and press down a little.

Place in the oven for 25 minutes.

Chocolate treat

No one will definitely refuse this berry treat.

Ingredients:

½ tbsp. any jam;
½ tbsp. cocoa;
¾ tbsp. granulated sugar;
Art. flour;
1/3 cup refined oil;
½ tsp. salt;
1 tsp. baking powder.

Place all dry ingredients in a large cup and mix well. Add jam, butter and knead into a plastic dough.

It often happens that there is not enough flour or, conversely, a lot. Therefore, its quantity can be controlled as the dough is kneaded.

Line a baking tray with baking paper and carefully place the already formed cookies. Just 12 minutes is enough to bake it. Cool.

With banana

To prepare Lenten cookies you need:

overripe banana;
200 g flour;
50 ml vegetable oil;
130 g sugar;
Art. l. vinegar;
½ tsp. soda;
80 g raisins;
Art. l. lemon juice;
½ tsp. cardamom

Peel the banana and cut into small pieces.

To prevent it from darkening, spray immediately lemon juice.

Fill it with granulated sugar and pour in the butter. Beat the mixture a little with a mixer. Separately mix the flour with cardamom, and add the sorted and washed raisins. We extinguish the soda with lemon juice.

It is better to soak the raisins in hot water in advance so that they maximize their taste.

Mix all the prepared ingredients into a dough. Place with a large spoon onto a sheet covered with parchment. It bakes for about 10 minutes. The smell will spread throughout the house, but it is better to eat it chilled.

How to make Lenten shortbread cookies

The dough is not only based on eggs.

The set of products is as follows:

1.5 tbsp. flour;
½ tbsp. starch;
1/3 tbsp. vegetable oil;
½ tbsp. water;
3 tbsp. l. Sahara;
tsp baking powder;
¼ tsp. salt.

Let's put inside:

Art. chopped nuts;
3 tbsp. l. granulated sugar.

Mix all the dry ingredients, sifting the flour. We collect it in a slide, in which we make a depression and pour in water and oil. Quickly knead the dough with your hands and let it rest. Separately, combine sugar and nuts in a cup.

Let's prepare:

Art. Sahara;
Art. grated carrots;
¼ tsp. salt;
tsp loosening powder;
a drop of vanillin;
½ tbsp. starch;
1.5 tbsp. flour.

IN deep bowl Mix grated, fresh carrots (it is advisable to use the smallest side) with sugar, salt, vanillin and butter.

Separately sift the flour, add starch, baking powder and begin adding the mixture to the carrot mixture. The result will be a liquid dough, which is best placed on a greased baking sheet with a large spoon. But, if desired, wet your hands and try to roll the balls.

After 15 minutes you can remove from the oven carrot cookies. Cool, decorate with powdered sugar and serve.

Step-by-step preparation with ginger

You can treat yourself to this dessert not only during the Christmas holidays.

Let's prepare:

3 tbsp. l. honey;
150 ml water (warm);
5 tbsp. l. bran;
7 tbsp. l. olive oil;
a small piece (about 2x2) of fresh ginger or 2 tsp. ground;
a packet of vanillin;
½ tsp. salt;
½ tsp. soda;
tsp cloves, cinnamon;
300 g flour.

You must proceed as follows:

Pour all the liquid ingredients into a blender bowl, add ginger, soda, salt and all the spices. We achieve uniformity.
Add flour with bran and knead the dough. It should not stick to your hands and be elastic.
Using a rolling pin, roll out a layer less than 1 cm thick. Cut into equal pieces or knock out our Lenten cookies with molds.
In a hot oven it will bake at 180 degrees for about 15 minutes.

Ingredients

100 g dried apricots;
50 g walnuts;
200 g oatmeal;
80 g sugar;
70–80 ml water;
1 tablespoon honey;
½ teaspoon of soda;
3 tablespoons of vegetable oil.

Preparation

If the dried apricots are hard, soak them in hot water until soft. Cut dried fruits and nuts into small pieces. Grind oatmeal in a blender.

Place the pan in a steam bath. Add sugar, water and honey and stir until the ingredients dissolve. Add baking soda and cook for a couple more minutes, stirring.

Remove the pan from the steam bath, dip part, butter, dried apricots and nuts into the syrup and make the mass homogeneous. Add the remaining cereal little by little, mixing thoroughly. Place the dough in the refrigerator for 30–60 minutes.

Wet your hands with water and roll the dough into small balls. Place them on a baking tray lined with baking paper and flatten them slightly. The workpieces should not touch each other.

Bake the cookies in an oven preheated to 200°C for 15–20 minutes until lightly browned. Cool the cookies before removing them from the paper.

Ingredients

200 ml brine (from cucumbers, tomatoes, etc.);
1 teaspoon of soda;
80–150 g sugar + for sprinkling;
a pinch of vanillin;
70 ml vegetable oil;
400–450 g flour + for sprinkling.

Preparation

Combine brine, soda, sugar, vanillin and oil. The amount of sugar depends on the sweetness of the brine. Gradually add flour while kneading the dough.

Dust the table with flour and roll out the dough to a thickness of 5–7 mm. Cut out the cookies and place on a baking tray lined with baking paper. Sprinkle with sugar.

Place in an oven preheated to 200°C for about 15 minutes. The cookies should become fluffy and rosy.

Ingredients

½ lemon;
½ orange;
a few tablespoons of water;
120 g sugar;
100 ml vegetable oil;
520 g flour;
1½ teaspoons baking powder.

Preparation

Pour boiling water over the fruit to remove bitterness. Peel the orange halfway. Cut the fruit into arbitrary pieces, removing the seeds, and grind with a blender. There should be small pieces left in the mixture.

Place the citrus mixture in a 250 ml glass and fill to the top with water. Place in a bowl, add sugar and butter and stir.

Combine sifted flour and baking powder. Pour the flour mixture into the citrus mixture in portions. Prepare a soft dough and form it into small balls the size of a walnut. Place them on a baking sheet lined with baking paper.

Place in the oven for 10 minutes at 190°C, then increase to 200°C and cook for another 7 minutes. The cookies should brown a little.

Ingredients

350 g flour + for sprinkling;
150 g corn or potato starch;
½ teaspoon salt;
1 teaspoon baking powder;
190 g sugar;
vanilla sugar - to taste;
150 ml water;
150 ml vegetable oil.

Preparation

Sift flour and starch. Combine them with salt and baking powder. Separately mix sugar, vanilla sugar and water. The crystals should dissolve.

Add butter to dry ingredient combination and mix thoroughly. Then pour in water and sugar and knead into a smooth dough. Remember it with your hands on a floured table.

Roll out the dough to about 3mm thick and cut out the cookies. Place it on a baking tray lined with baking paper. This amount of dough makes a lot of cookies, so make them in several batches.

Bake for 12–15 minutes at 180°C. If the edges begin to brown, this is a sign of readiness. The cookies themselves will remain light in color.

Ingredients

11 dates;
1–2 ripe ( total weight 200 g);
2 tablespoons vegetable oil;
150 g coconut flakes;
2 tablespoons flour.

Preparation

Soak the dates briefly in hot water to soften them slightly. Puree the bananas in a blender. Add the dates, removing the pits, and puree again.

Pour in the oil and stir. Add coconut flakes and make the mixture smooth. Add flour to the dough. Form it into cookies on a baking tray lined with baking paper.

Cook in an oven preheated to 180°C for about 20 minutes until golden brown.

gotovim-doma.ru

Ingredients

a handful of raisins;
1 large apple;
200 ml apple or grape juice;
50 ml vegetable oil;
1 teaspoon of soda;
2 teaspoons lemon juice;
70–90 g sugar;
a pinch of vanillin;
a pinch of salt;
200–250 g flour.

Preparation

Soak raisins in hot water for 5 minutes. Cut the peeled apple into small cubes.

Mix juice, oil and soda, quenched with lemon juice. Separately combine sugar, vanillin, salt and flour. Add the liquid ingredients, apple and raisins to the flour mixture and mix thoroughly.

Line a baking tray with baking paper. Spoon the dough and place it in a preheated oven at 180°C for 15–20 minutes.

Ingredients

120 g flour;
½ teaspoon of soda;
125 g peanut butter;
80–100 ml liquid honey or fruit syrup.

Preparation

Sift flour together with soda. Separately, mix peanut butter with honey or syrup. Place the nut mixture into the flour mixture and stir until smooth.

Do not knead the dough for too long, otherwise the cookies will be tough. If the mixture turns out runny, put it in the refrigerator for about 30 minutes.

Line a baking tray with baking paper. Roll the dough into small balls, place on a baking sheet and flatten with a fork to create a pattern.

Bake cookies for 10 minutes at 175°C. After cooking, cool it slightly.

gotovim-doma.ru

Ingredients

1 ripe banana;
150 g sugar;
50 ml vegetable oil;
a pinch of salt;
a pinch of vanillin;
180–200 g flour;
1 teaspoon baking powder;
½–1 teaspoon cinnamon.

Preparation

Beat the banana, 80 g of sugar, butter, salt and vanillin with a blender. Add flour combined with baking powder and stir until smooth. The dough will be sticky and stringy. Place it in the refrigerator for half an hour.

Mix the remaining sugar and. Wet your hands with water and roll the dough into a small ball. If the dough does not give in, add a little more flour. Flatten the ball, roll in the cinnamon mixture and place on a baking sheet lined with baking paper.

Form the rest of the cookies in the same way. Bake it at 180°C for 15–17 minutes.

Ingredients

200 g peeled pumpkin;
100 g sugar;
a pinch of salt;
100 ml vegetable oil + for greasing;
½ teaspoon of soda;
1 tablespoon vinegar 9%;
½ teaspoon cinnamon;
a pinch of ground nutmeg;
½ teaspoon ground ginger;
250–300 g flour.

Preparation

Cut the pumpkin into medium pieces and place in a saucepan. Cover with hot water, cook until soft and drain.

Puree the pumpkin with sugar, salt and butter. It is more convenient to do this using a blender. Quench the baking soda with vinegar, add to the pumpkin mixture and stir.

Add cinnamon, nutmeg and ginger. Add sifted flour in portions, stirring until smooth. The dough should be thick and viscous.

Line a baking tray with baking paper. Grease your hands with oil and form the dough into medium balls. Place them on a baking sheet at a distance from each other.

Bake cookies in an oven preheated to 180°C for 15–20 minutes until light golden brown.

russianfood.com

Ingredients

100 ml tomato juice;
2 tablespoons sugar + for sprinkling;
½ teaspoon of soda;
a pinch of salt;
1 tablespoon vegetable oil;
160–180 g flour + for sprinkling.

Preparation

Mix juice with sugar. Add baking soda, salt and oil and stir. Add flour and knead the dough.

Cover the table with a thin layer of flour, press the dough on it with your hands and roll it out into a layer 3–5 mm thick. Cut out the cookies, place on a baking tray lined with baking paper and sprinkle with sugar.

Place in the oven for 10 minutes at 180°C. The cookies should be browned.