Cookies with cucumber brine
These savory cookies are crisp and crumbly, with a shortbread-like texture. Use any topping you like: I enjoy caraway or sesame seeds. You can even add a sprinkling of sugar if you prefer them sweeter.
Good-tasting pickle brine is essential. If it is cloudy, sour or bitter, the cookies will not turn out well. I have used the same cucumber-pickling recipe for years; it is linked below.
Adjust servings in the full version
I pickle cucumbers using this recipe
Mix brine, vegetable oil and sugar in a bowl. Whisk lightly.
Mix flour with baking powder.
Combine both mixtures and knead into a thick, dense dough. It does not stick to your hands at all and rolls out perfectly without additional flour for dusting.
Roll out a layer about 1 cm thick, sprinkle with seeds (or other toppings) and roll a little more with a rolling pin to press them into the dough. Cut out cookies with a cookie cutter and place on baking paper. You can place them close enough: the cookies do not spread or stick together during baking.
Bake in a hot oven for about 30 minutes. Temperature 180°C.