If the usual yeast dough is tired and you want something new and unusual, then we offer you a simple recipe for cookies on beer. No matter how strange the recipe may seem, on beer the dough turns out to be surprisingly pliable and tender in structure, and the cookies come out airy, crispy and incredibly tasty.
Varieties
There are two types of cookies for beer: salty and sweet. Salty cookies look more like crackers and are perfect as an appetizer for the same beer. But sweet cookies can be made completely different: with jam inside, with fruits or nuts, with crushed chocolate. There is no taste of beer or any shade of alcohol in the pastries, so any ingredients can be added to the dough.
Also, all recipes can be divided into two types: with margarine (butter) and without it. Every housewife, like a sandpiper, praises its recipe, therefore, to say for sure that with margarine cookies on beer is tasty, but without butter - no, you can’t. Everything needs to be tried, experimented everywhere. Let's start
Butter dough
- Wheat flour - 250 g.
- Butter (slightly frozen) - 200 g.
- Light beer - 150 ml.
- Brown sugar or powder (for topcoat).
- Normal sugar in the dough - 3 tbsp. l
- A pinch of salt.
How to cook
Grind a little frozen butter (five minutes in a freezer is enough) with a grater or knife. Add flour to the oil, add sugar and salt. Mix the ingredients. Gradually pour light beer, mixing and forming a lump of dough.
Experienced housewives who have mastered many cookie recipes on beer are advised to knead the dough as quickly as possible. Kneading for too long will cause the lump to become too stiff and unyielding to form cookies. A quickly kneaded dough is malleable, obedient and does not stick to your hands. After kneading, wrap the lump in plastic wrap and remove for 40 minutes. in the fridge.
To get a fluffy biscuit, it is recommended to roll out the dough no more than 0.7 mm in thickness. You can use any cookie cutters on beer. The easiest option is to simply cut the rolled seam into squares or rhombuses, sprinkle with brown sugar and send to the oven. Cooking time is 25 minutes, the temperature is 200 degrees.
If you want to get crispy crackers for beer, then just sprinkle cookies with sesame seeds or crushed nuts, roll the filling with a rolling pin directly into the dough and send to the oven.
Dough with margarine
- 1.5 tbsp. flour.
- 0.5 l dark beer, but not strong.
- Soda - 0.5 tsp.
- The same amount of salt.
- Sugar - to taste.
- Margarine - 120 g.
Cooking method
These cookies on beer (photo attached) will look like profiteroles or meringues, only without a sweet cream inside. Although, if you want, then you can contrive and introduce a sweet filling using a pastry syringe.
The dough is prepared using the same technology as in the previous recipe. Margarine is slightly frozen, and then chopped with a knife or grater. Add flour, soda, granulated sugar to it, a little salt. The last ingredient is dark beer. It will not only make the dough airy, but also give a pleasant shade to the pastries.
In this recipe, if you manage to notice, the amount of beer is indicated more than in the first. This is because we want to get a thinner dough. If you want to make crispy dense cookies, such as crackers or puffs, you can add a little less beer. If you plan, like us, to bake cookies on beer in the form of meringues, then leave the displacement the same.
The resulting semi-liquid dough (similar to a thick pancake) is sent using a spoon to a pastry bag. On a baking sheet covered with baking paper, squeeze the dough. Try to leave a distance between the workpieces, as when baking, the cookies will be larger and may stick to the neighbor. The time in the oven is 25 minutes. The temperature is 200 degrees.
Dough without margarine and butter
- 450 g of flour.
- 140 ml of sour cream.
- 200 g of sugar.
- 300 ml of beer.
- 3 tbsp. l milk.
- Powdered sugar.
- Vanilla sugar.
- Confectionery (baking) powder.
- Homemade jam.
How to make dough for tasty cookies on beer without margarine and butter
First of all, put sour cream in a mixing container and pour sugar. Stir, gradually adding the sifted flour. Next comes the baking powder, vanillin. The last ingredient in the dough is beer. We pour it gradually, varying the density of the dough with this product. Kneading the dough, form a ball and set it aside to “rest”. It is not necessary to clean the refrigerator, as well as packaging in polyethylene.
While the dough is resting, pour milk into a small saucepan, pour sugar powder and put on the stove. Bring to the appearance of the first signs of boiling over medium heat. Hold on the stove for another six minutes and turn off the gas. Let the icing cool.
We form a sausage from the dough, cut it into small slices. Each slice is slightly kneading with your fingers, making a depression in the middle. There we lay half a teaspoon of homemade jam (any jam or any other sweet filling).
Lay out baking paper on a baking sheet. We spread cookies on it. Sent to the oven for 20 minutes. The temperature is the same as in the first two recipes - 200 degrees. Serving cookies can be in various forms: pouring milk glaze, sprinkling with powdered sugar or leaving it in its original form. With jam in the center, crispy aromatic cookies on beer are a real decoration of the tea ceremony. Guests will sweep away the treats from the table, you will not have time to notice.
By the way, the dough on beer can also be flaky, if during the preparation several times shift the rolled layers together. Put in the refrigerator, like a classic puff pastry, the "beer" option is optional.