Salted sourdough cookies

Category: Bakery products
Salted sourdough cookies

Ingredients

active wheat sourdough 100% moisture 300 grams
butter 60 grams
lard 30 grams
salt 2 teaspoons under the knife
wheat flour / grade 250 grams
milk for lubrication

Cooking method

  • Refresh the sourdough 6-8 hours before kneading the dough.
  • The batch was made in KhP.
  • I put all the products and turned on the dough. The dough is very soft, but not sticky.
  • I let the dough stand in a warm place for 2.5 hours.
  • Roll out the dough very thinly 1 to 2 mm.
  • Cut into diamonds or rectangles.
  • Transfer to a baking sheet lined with paper. Straighten.
  • Pierce with a fork.
  • Brush with milk.
  • Bake at 190-200 degrees until golden brown (8-10 minutes).
  • Cool and consume.
  • Salted sourdough cookies

The dish is designed for

about 400 grams

Time for preparing:

1 hour

Cooking program:

HP, oven

Note

I really liked the cookies. Good with sweet tea or coffee, but it will also go well with soup.
The thinner you roll out the dough, the crispier the cookies. Reminiscent of a salty cracker. If rolled out thicker, it will look more like breadsticks. If desired, you can add any seeds. Recommend.

Loksa
An interesting option with sourdough! Thank you for the recipe!
Rada-dms
For me, so masterpiece! The cut was very impressive! Unsweetened pastries are doubly valuable!
ang-kay
Girls, thanks! Good cookie! Try it!
Tumanchik
I smell that layered, salty !!!! Oh, how great !!! Superfluous starter cultures: friends: sea - take!
DaNiSa
good recipe! and I am tormented by the question, where do they get this very leaven?
ang-kay
Alyona, Thank you. Sourdough is grown in different ways. More details can be read here
ang-kay
Quote: Tumanchik
sea ​​- take!
take it, take it. No pity. Salty, layered. You can put a little more fat, as if the cracker will taste.
Tumanchik
Mine is exactly like that. And we go well with us when we go for a walk with children!
DaNiSa
Angela, Thank you! and from this whole list, where you sent me, can you choose any sourdough? or necessarily wheat?
ang-kay
I made the eternal one on rye flour, and then transferred to wheat flour. Now I use lemon yeast leaven. You can read about it HERE
DaNiSa
Angela, Thank you!
Svetlenki
Angela, you are a noble dreamer ... How can I add flavor to this liver? Can you powder it with sweet paprika? Or rub a parmesan cheese on top? Or Provencal herbs? What do you think?

And if you make a bread stick?

I just need a snack for the kids. They are now at home and are always looking for something to eat, steal from the kitchen
ang-kay
Yes, you can do whatever you suggested. If with a stick, it will just be soft inside. But I like thin more.
Svetlenki
When the last piece of my favorite cheese from the refrigerator was eaten ... and now my son’s reproaches will pour down on me that I’m starving him in an hour and a half after dinner, we have BREAD STICKS !!!!

Salted sourdough cookies

Salted sourdough cookies

Well, I don't know why my children love everything that is in the sticks so much ...

In general, some with sweet paprika and others with sesame seeds ...

/ with paprika at the time of writing the message ended /

Angel, thank you! Correctly one of the girls said that ANY of your recipes can be taken and made - and everything will work out.
ang-kay
Sveta, Thank you. So nice. And the sticks are great. I realized that you rolled everything thinly and cut it into strips

and I thought that you want to make fat

... Long cookie turned out. Very appetizing. Thank you.
Svetlenki
Angel, I was embarrassed when you said that the plump ones will be soft - I don't need that.The elder loves to gnaw everything. It turned out as it should - with your tip.

Can be done on the New Year's table with all sorts of dip sauces (for dipping). Overall healthy and useful!

Off-topic - and what kind of sourdough pancakes I made today for the first time .... perkyeeeeee-beautiful. In general, not a sourdough - but a magic wand!

ang-kay
The pancakes are good. And not sour. I happen when there is a lot of it, I just pour it into a bowl, add liquid, butter, eggs and flour. I just let it stand for an hour and bake. The hotter the frying pan, the more leaky they are. But it doesn't bother me when there are no holes. They still get extraordinary, even lean without eggs on water, flour and a little starch.
Svetlenki
Quote: ang-kay
even lean without eggs in water, flour and a little starch

and I did it without an egg ... and without starch and delicious ... next time I will do as you wrote
ang-kay
Starch gives elasticity and tenderness, as for me.

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