Sometimes you want some delicious cookies for tea, coffee, and even beer. Homemade cookies, without any unhealthy additives. Delicious homemade cookies can be baked not only from wheat flour, but also from rye flour. Products made from rye flour are definitely healthier than products made from wheat, especially for those who care about their slimness. Available in sweet, neutral and salty flavors.
Recipe for Lenten cookies made from rye flour
Ingredients:
- finely ground rye flour – about 2 cups;
- water or milk - about 1 glass;
- table salt – 1 pinch;
- vegetable oil – 2-3 tbsp. spoons.
Preparation
Sift the flour into a bowl. Make a depression, add a pinch of salt, vegetable oil, and, gradually adding milk or water, knead the dough (this is convenient to do with a fork). The dough should not be too stiff or too liquid. Using oiled hands, knead the dough thoroughly to make it elastic.
Roll out the dough and cut out cookies using a glass or a special punch mold. Use a fork to apply random patterns on the surface. Cookies can be baked in a dry frying pan or on a baking sheet in the oven.
If we prepare cookies in large quantities, the latter method is much more convenient; The baking tray, of course, must be greased with oil or lined with oiled baking paper. If you want the cookies to have a glossy surface, brush the surface with egg white (using a silicone brush) before baking. If the cookies are intended to be consumed with beer, it would be a good idea to add cumin seeds, coriander and fennel seeds; you can also increase the amount of salt (put not 1 pinch into the dough, but 3) - it will be tasty and quite harmonious. If you plan to serve rye flour cookies with milk or fermented milk drinks, it is good to include sesame seeds in the dough.
Using approximately the same recipe, you can bake with rye flour. This combination is quite harmonious and useful. You can widely vary the mixture of rye and oat flour in different proportions.
Hearty and dense cookies made from rye flour
Ingredients:
- rye flour - about 2 cups;
- granulated sugar – 2-3 tbsp. spoons;
- chicken egg – 1-2 pcs.;
- natural sour cream – 2-4 tbsp. spoons;
- baking soda – 1 pinch;
- natural butter – 50 g.
Preparation
Break the eggs into a bowl, add sugar, melted (do not bring to a boil) butter and sour cream. Add a pinch of soda and, mixing in the sifted flour, knead the dough (it should be quite stiff). Knead the dough thoroughly, then roll it out into a thin layer. Using a glass or using a special mold, knock out the cookies and prick random patterns with a fork. Bake in an oven preheated to medium temperature on a baking sheet greased or lined with baking paper. Brush the finished cookies with egg white using a brush.
You can bake delicious cookies from rye flour using yeast dough. These cookies (or mini buns) with a neutral taste will be very appropriate for any meal.
Rye flour cookies
Ingredients:
- rye flour - about 3 glasses;
- wheat flour – 1-2 cups;
- milk or water - about 3 glasses;
- sugar – 2 teaspoons;
- flax and sesame seeds - 2 tbsp. spoons;
- vegetable oil;
- salt.
Preparation
Dough: mix lukewarm milk (or water) with sugar and yeast. Place in a warm place for about 20 minutes. When the dough has risen and foamed well, add a pinch of salt and stir in the sifted flour. Add flax and/or sesame seeds and knead the dough. Roll into a ball, cover with a clean napkin and place in a warm place. When the dough has risen and has increased in volume, knead it and knead it.
We repeat the cycle 1-2 times. Divide the dough into small lumps of approximately the same size, from which we form round buns, flat on the bottom. Place the future buns on a greased or lined baking sheet and bake until done. Serve with cheese and butter.
Kozuli is the name given to baked goods made from rye or wheat flour, which had a ritual purpose in ancient times. Kozuli are a kind of gingerbread, they traditionally baked for the Christmas holidays, usually a few days after Christmas. Baking roe has always been a sacrament. Each family had different roe recipes; they were carefully preserved and passed down from generation to generation.
Traditional ritual roe were baked figurines of goats, cows, sheep, deer and other livestock. Ducks, chickens and geese were also often depicted in such baked goods. By baking figures of animals and birds from dough, people asked the forces of nature to protect their livestock from disease and pestilence.
Roe gingerbread often became amulets for barns and houses; they were given to relatives, as well as to carolers who came to the house. During the Christmas holidays, girls gave roe deer to boys. It was believed that if you bake roe deer and treat it to a guy, you will definitely get married within a year.
In the old days, dark rye flour was the main ingredient for making roe. But there are also recipes for roe deer with regular wheat flour.
You will need:
- 5 tbsp. sugar (1 tbsp for glaze and 4 tbsp for dough);
- 2.5 tbsp. water (1.5 tbsp - for the dough, 1 tbsp - for the glaze);
- 3 eggs;
- 5 egg yolks (for dough);
- 2 egg whites (for glaze);
- 0.5 tsp. salt;
- 2 tsp. soda;
- 2-3 tbsp. l. spices for the dough (cinnamon, ginger, nutmeg, ground cloves in proportions to your taste);
- 2 drops of vinegar essence into the glaze;
- 1.5-1.8 kg of flour.
Arkhangelsk roe deer: traditional recipe
1. Melt 2 cups of granulated sugar over low heat. For this It is best to use thick-bottomed dishes.
2. Without removing the melted sugar from the heat, carefully pour 1.5 cups of boiling water into it in very small portions. When pouring boiling water into sugar, do not lean too low over the bowl to avoid getting burned by the steam. Stir the sugar mixture constantly with a wooden spoon until smooth.
3. Add 2 more cups of sugar, continuing to slowly stir the mixture with a spoon.
4. Remove the sugar syrup from the heat and add 400 g of margarine to it, stir. The mass should not be homogeneous- dissolved margarine will float above the syrup. Pour everything into a deep saucepan and leave to cool.
5. Beat 5 yolks and 3 eggs.
6. Pour the egg mass into the cooled sugar syrup with margarine, add salt, soda and a mixture of spices for the dough.
7. Knead the dough, carefully and gradually adding wheat flour to the mixture. You should not be embarrassed by the fact that the dough sticks very much to your hands. After steeping, it will become more elastic, similar to plasticine. But you shouldn’t add extra flour at the kneading stage - the roe will be too tough.
8. Roe deer according to this recipe is not a quick task, sinceThe finished dough must be left in a cold place for at least 12 hours. You can stand it for a day.
9. Roll out the dough into a layer 0.5-0.7 cm thick. Using ready-made or homemade cardboard templates, cut out figures from it.
10. Bake roe at a temperature of 180-200°C until done.
11. Prepare the glaze for the roe. To do this, thoroughly beat 2 egg whites. Boil syrup from 1 cup of sugar and 1 cup of water, remove from heat, cool slightly and pour in the whites. Beat the glaze with a mixer for 10-15 minutes, then add 2 drops of vinegar essence.
12. Decorate the finished product with icing sugar, adding food coloring if necessary.
Enjoy your tea!
Variations of roe sculpting according to recipe
Roes are usually made in the form of animals
Birds are a favorite subject of roe deer, which they made in Pomerania
Roe can be made in different ways: traditional roll-out roe
Ritual volumetric roes. A mandatory attribute of such roe deer is branched antlers.
(they are associated with the idea of fertility and abundance)
St. Petersburg weather today is in doubt - either the first snow, or the last rain. After kicking the ball under the snow and getting thoroughly wet, we decided to add a little sun to the first snowy, cloudy day and experiment with recipes for Kargopol grouse.
Kargopol grouse - what kind of birds?
Teterki or vitushki are ritual cookies made from flagella of rye dough, originally from Kargopol and settlements along the banks of the Mezen River. It’s still amazing how many traditions and rituals came from the Russian north! It was usually baked strictly on March 22, the day of the vernal equinox, which coincides with the church holiday of the Day of the Forty Martyrs. Grouse were most often round, symbolizing the emerging sun, and contained ancient Russian symbols and images of awakening nature. It was also customary to give them to newlyweds, but I will tell you more about this closer to spring, and today we just tried three different recipes to make them from dough and understand for the future what tastes better. Got it, let’s tell you :)
Dough made from rye flour, rye-wheat and wheat
The classic recipe for Kargopol grouse includes:
- rye flour
- a pinch of salt
- a little flaxseed oil
Everything is done by eye - the dough should be stiff and slightly salty. You can add flaxseed or sesame to it. However, they were prepared from rye flour mainly due to the lack of wheat - grouse made from rye flour turn out to be quite tough. It’s great to sculpt with them, chew a little, and inhale the aroma of freshly baked rye bread - all this makes rye grouse an excellent material for children’s creativity. This is a more ritually significant option - the products are strong, openwork, and can serve as decoration for the home and spring holiday. It’s unlikely that you’ll be able to eat enough of these cookies, although they say they used to go well with a pleasant conversation instead of sunflower seeds and crackers. Probably so, but not on an empty stomach and not a lot :) And, by the way, flaxseed oil, if not two or three drops are added, is still felt. For children, it is better to add something else, with a less specific taste.
Recipe with rye and wheat flour:
- everything is the same, only rye and wheat flour in equal proportions
- a pinch of salt
- sunflower oil
It's more edible and still sticks well. Although the dough flagellum is already trying to “pull back” back.
Modern Kargopol masters cook cookies according to the traditional recipe less and less often - still, I still want to try such beauty. Now the dough is prepared from wheat flour, adding flour, sugar and eggs.
Recipe from V.V. Shabanova, a resident of the village of Nizhneye Ustye:
- 3 cups wheat flour
- 3/4 cup cold water
- 2 tbsp sugar
- 1/2 teaspoon salt
- 2 eggs
Bake in the oven at 200 degrees for 10-12 minutes. In fact, it turned out to be about 5-7 minutes longer. And either my sugar is not sweet, or the spoon is not deep, but I would add a little more sugar, although I don’t really like sweet bread, but something happened. In general, these were the only vitushki that we ate :) The rest just tried it, and their tummies, accustomed to more refined food, immediately said “no”.
“Rolling”, that is, twisting, flagella from such pure wheat dough is something already inaccessible to children. The dough is rubber - a thin flagellum immediately contracts, returning to its previous shape. The process of twisting grouse strands is very similar to spinning, so I had to invent a spindle for myself from a glass and wind the strand around it so that it does not pull back.
By this time, the child had already quietly sneaked out of the kitchen, leaving the enthusiastic mother to continue playing :) But my labors ended in baking the most edible grouse.
Summary:
- Flaxseed oil doesn't work for us at all, although we eat it separately
- It’s easier to sculpt from rye flour than to eat, so for holidays and crafts - recipe No. 1
- if you want both - recipe No. 2 with two types of flour
- if you want to eat and treat - recipe No. 3
Sculpting process
Roll a small piece of dough with your palms into a carrot shape. Then, from the thin end, we begin to twist (“roll”) a thin flagellum, rolling our fingers along the table and trying not to break the “thread.”
The finished flagellum of rye dough can be moved to the side without looking, but for wheat dough, make sure that the finished “thread” does not touch the parts - it will stick together.
You need to roll quite vigorously, despite the meditative nature of the process, as the dough dries quickly. For the same reason, the part of the dough that is not currently being used should be wrapped in cling film or a towel.
In the old days, grouse were not made small - the size of a large plate, so you can twist part of the rope, make half a coil, then continue to the end. The parts inside the product must touch, otherwise the cookie will fall apart.
Traditional patterns of Kargopol grouse:
In some areas, the dough for grouse was made in the evening and baked in the morning. In others, they twisted grouse and threw them out into the cold for a while, and baked them after that. When cooled, they hold their shape much better and are easier to transfer. By the way, it’s better to lay out the patterns right away on paper, or even better, baking paper, because it’s unlikely that you’ll be able to remove the soft twisted dough from the table without breaking the design. Like this, on paper, placing it on a baking sheet or cutting board, put the grouse in a snowdrift in the freezer until it hardens (preferably for several hours). Then bake the products and, when ready, lightly grease the top with vegetable oil.
Homemade sunshine is ready! 🙂
Recipes made from rye flour with photos will help you choose a dish made from rye flour from a variety of recipes on the site. Dishes made from rye flour have a special aroma, and they are also useful, especially for those who are watching their weight. I get rye flour from ground rye grains, so dishes made from rye flour are rich in minerals, primarily due to their iron content. Baking made from rye flour is a favorite product for people trying to eat healthy. In addition, dishes made from rye flour have a unique taste, and rye baked goods do not go stale longer than wheat baked goods.
For kvass bread, use a mixture of rye and wheat flour. Try to find unsweetened kvass. If this is a problem, then reduce the amount of sugar added when kneading the dough. If desired, you can mix a little cumin into the dough to make the bread even more flavorful.
chapter: Rye pastries
Rye waffles are an excellent addition to both drinks and soups. They turn out very crumbly and crispy. There is not an ounce of wheat flour in the waffle recipe. Rye waffles are stored well in a dry box for a long time, so feel free to make a double batch.
chapter: Waffles
This rye bread with a crispy crust is not made according to the classic recipe, however, that makes it no less tasty. The dough is kneaded using a mixture of wheat and rye flour with the addition of kvass, white wine vinegar, malt and yeast.
chapter: Rye pastries
Roe is a ritual cookie, which is most often baked in the form of figurines of sheep, goats, cows and horses. On holidays, roe deer were distributed to carolers and relatives as a wish for prosperity and wealth. In different regions of Russia, roe deer are baked not only in different ways
chapter: Honey cookies
Rye pancakes made with yeast are fluffy and porous. They can be eaten straight from the pan, topped with sour cream or melted butter. Or you can do it like we did, stuffed with salted herring with dill, green onions and aromatic sunflower oil.
chapter: Pancakes
For rye custard pancakes, neither yeast nor soda is added to the dough. But the dough is prepared using yolks and boiling water. The pancakes turn out delicious, especially if after baking you grease them with butter and pour honey, sour cream or jam on them.
chapter: Pancakes
Perepechi is an Udmurt national dish. They look like tartlets. I kneaded the dough from a mixture of rye and wheat flour, and for the filling, I fried fresh porcini mushrooms in butter and finely chopped onions. It turned out very tasty, especially
chapter: Rye pastries
Kalakukko is a Finnish rye dough pie filled with fish and meat at the same time. For this pie, the filling was made from pike with bacon. Any river fish will do - burbot, perch or river trout. Before serving, the finished pie is greased with melted butter.
chapter: Rye pastries
For the first time I baked rye bread in a bread machine. The most important thing is to get rye malt. I used liquid malt extract. It gives the finished bread not only a characteristic color, but also a special rye flavor. For flavor, I added whole seeds to the dough.
chapter: Rye pastries
And I bake quiches again. For the base I prepared the dough from a mixture of wheat and rye flour, because... in combination with a savory filling - this time mushroom - the salty dough, with a distinct rye taste, is much tastier than the usual one (made from wheat flour). Fresh mushrooms
chapter: French cuisine
I was preparing mini quiches for dinner. Shortbread dough made from a mixture of wheat and rye flour. For the filling - fresh spinach bought in the subway, chicken fillet and sour cream topping with cheddar cheese. The only spice is nutmeg. Simple and quick recipe. And by
Russian cuisine has amazing types of baked goods that have been preserved from archaic times to the present day. These are larks and grouse - cookies that were prepared for the spring equinox on March 22. Larks (waders or bullfinches) - in the southern regions, grouse (kokurki or vitushki) - in the northern regions.
With the advent of Christianity, these ancient symbols changed their meaning - larks began to symbolize the 40 Sebastian martyrs, and grouse turned into the calling of migratory birds.
I can’t go past another popular baked product: ginger biscuits are England’s most popular holiday sweet, which have quickly gained worldwide recognition.
This unique medicinal product also serves to improve appetite and increase the body’s protective properties during the spread of viral infections in the cold season. And that’s why ginger sweets are often one of the most common Christmas traditions.
It's interesting that...
Due to the mixing of paganism and Christianity, confusion arose, and the popularity of traditional cookies decreased - the connection between rye birds and forty martyrs for the faith is, to put it mildly, questionable. In addition, modern calendars do not agree on the time of making these cookies. Somewhere it is indicated that larks are baked on March 9, but somewhere the date remains the same, according to the old style - March 22.
In fact, the meaning of larks and grouse is to honor the sun and welcome spring. The spring equinox is an important date on the calendar, after which the day becomes longer than the night, winter finally leaves, nature wakes up, and a new cycle of life begins. Only the summer solstice can be compared in importance to this holiday, and it is not surprising that the tradition of baking larks and grouse has survived to this day almost unchanged.
The ascetic recipe for ritual cookies speaks eloquently of its antiquity, and the shape leaves no doubt about its spring meaning. Larks returning from warm countries are the guides of spring. Northern Russian grouse are made from long strands - symbols of the threads of life, and the outline of the grouse is always made in the direction of the sun, that is, clockwise.
In the image and likeness of larks and grouse, an interesting custom arose of baking cookies in the shape of ladders (ladders). Ladders mixed so organically in the popular consciousness with larks and grouse that new forms of cookies appeared: birds with ladders on their backs and openwork ladders enclosed in a circle. Indeed, all these symbols are in one way or another connected with the sky, light, warmth, and goodness.
We bake cookies
Rye cookies in the shape of birds, openwork patterns and ladders can be prepared together with children, telling them about the ancient meaning of the spring equinox, about the solar calendar, about why the length of day and night changes. The most difficult thing in making larks, grouse and ladders is to achieve plasticity of the dough.
There cannot be an exact recipe, since the humidity of the air, and therefore the flour, can change. Each time you have to combine the ingredients by eye, adding water or flour if necessary, but this is interesting - a real culinary “laboratory”!
Cookies made from rye flour turn out to be dark and coarse in taste, but the rye dough is easy to roll into thin ropes and does not tear. You can compromise and mix rye flour with wheat flour.
As for the shape of cookies, there are no strict rules here; you can use your imagination and sculpt sitting and flying birds, patterns enclosed in a circle, ladders of different shapes and sizes to your heart’s content. It is advisable to eat the finished cookies the same day with tea. It is prepared only from plant products, and therefore will not violate the tradition of Lent.
You can do the traditional thing and give cookies to friends and acquaintances in honor of the onset of spring, or give out larks and grouse to children and teach them spring songs.
For example, like this:
Larks, come,
Take away the cold winter,
Bring warmth to spring:
We're tired of winter
She ate all our bread!
Bucket sun,
look out the window.
Sunshine, dress up
Red, show yourself!
The dough for rye larks, grouse and ladders is prepared in the same way - from rye flour, water and salt. For taste, you can add honey and vegetable oil.
Classic recipe for Russian rye cookies:
– 2 cups rye flour (you can take half rye and half wheat)
– 1 pinch of salt
– about 1 glass of water
– 2 tbsp vegetable oil,
– 1-2 tbsp honey
Sift the flour onto the table, add salt, make a well in the middle, pour in butter, honey and a little water. Knead the dough, gradually adding water - you should get a dense lump of non-sticky dough. Knead it lightly and leave to rest under a towel for 10-15 minutes.
Pinch off pieces of dough, place on a clean work surface and shape into cookies. Keep the main part of the dough under a towel to prevent it from drying out. Make larks and ladders as your imagination tells you, but it is advisable to stick to the same thickness of the dough.
For grouse, roll the dough into a rope with a diameter of about 5 mm, form it into a sun, flower or other design and surround it with several rows of rope in a circle. The strands can be joined by smoothing the joint. It is convenient to collect grouse directly on a baking sheet. You can stack complex-shaped grouse on a board, expose it to the frost, and then transfer it to a baking sheet - this way the complex shape of the cookies will not be disturbed.
Grease the finished figures with vegetable oil and bake at 180°C for about 15-20 minutes. Flip to the other side and bake for another 3-5 minutes. Large larks may need more time. Cool the cookies completely on the baking sheet and transfer to an airtight container.
