Cookies without eggs and milk

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make cookies without eggs and milk? Prepare your food. Sift the flour first - this will not only remove debris, but also saturate it with oxygen, which will make the baked goods more fluffy. Take corn starch, if you decide to replace it with potato starch, then reduce the amount. Use refined, odorless oil. Turn on the oven at 180 degrees.

2. STEP 2

   

   Take a bowl and add all the dry ingredients into it. Sifted flour, starch, sugar, baking powder and a pinch of salt (it balances the taste). You can reduce the amount of sugar; the recipe makes the cookies noticeably sweet. Mix the dry ingredients until smooth. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

3. STEP 3

   

   Pour vegetable oil into the center of the flour.

4. STEP 4

   

   Mix flour and butter until sand crumbs form.

5. STEP 5

   

   Start pouring water little by little into the resulting crumbs. At this stage, it is better to knead the dough with your hands to feel its consistency. As soon as the dough starts to come together, stop pouring water. The dough should become soft and homogeneous, but at the same time it will remain slightly sticky. Not all the water was gone; if I poured in all 100 ml at once, I would have to add flour. Therefore, I once again draw your attention to the fact that the water is poured in parts.

6. STEP 6

   

   Roll out the dough on a table sprinkled with flour into a layer 5mm thick.

7. STEP 7

   

   Cut it arbitrarily in any way. You can cut out cookies with cookie cutters, or with a knife, like I did. This way you will have less scraps. Form the resulting scraps again, roll them out and cut them.

8. STEP 8

   

   Line a baking tray with baking paper. Place the cookie blanks on it. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

9. STEP 9

   

   Bake cookies in the oven preheated to 180°C for 20-30 minutes. The exact time will depend on the characteristics of your oven, mine takes a long time to bake, the cookies were ready in half an hour. Focus on the appearance of the cookies - they should turn golden. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

10. STEP 10

    

    Serve the cookies to the table. Bon appetit!

Comments on the recipe

♥Nata╬♫

15.11.2023

4.8

A good recipe for Lenten baking. Thank you. I also remembered a recipe for brine cookies - village kokurki.

Testomania

15.11.2023

4.7

I made cookies without eggs and milk according to this recipe twice and both times were successful. The first time I replaced a small amount of flour with cocoa powder and got chocolate cookies. The second time, I added vanilla sugar, and instead of baking powder, soda (at the same time I diluted a little citric acid in the water, which is added to the dough according to the recipe). Due to the large amount of starch, which glues all the ingredients well, the dough is stable, holds its shape well, does not crumble or fall apart, and is just a little sticky. The cookies turn out crispy, even though they rise well during baking and become plump. A good recipe, you won’t even realize right away that it’s lean. I just want to draw your attention to the advice in step 5 - add water in small portions; for example, not all of the water went into the dough, about a tablespoon was left. And I increased the amount of sugar to my taste, since the cookies according to the recipe are moderately sweet. Thanks for the recipe, I will use it again and again!

Kyriena

15.11.2023

4.8

Cookies without eggs and milk are easy to prepare and the ingredients needed for this baking are very simple. I added cinnamon and vanilla to the dough. It turned out very tasty! I will prepare these cookies next time during fasting days. Thanks to the author!