Garlic Cookies with Soy Sauce
Snacks • European
Description
Essentially, this is a chameleon dough. You can use it, changing the flavor as desired. Want something sweet? Add vanilla or other flavorings and roll in sugar. Want something savory? Improvise with savory ingredients. The cookies turn out crumbly and porous in texture. They are made very quickly. It's best not to knead a larger batch of dough. It's better to repeat the kneading process again. The dough rises better when baked immediately. These cookies pair wonderfully with chicken broth sprinkled with herbs, in which a half of a boiled egg floats. We also came up with dipping the cookies in this sauce — yogurt + minced garlic and dill + salt.
Ingredients
- Wheat Flour 2 cups
- Milk 0 fl oz
- Butter 5 oz
- Dry yeast 0 oz
- Minced garlic 5 cloves
- Soy Sauce 1 tablespoon
- Activated Baking Soda ¼ teaspoon
- Salt ½ teaspoon
- Breadcrumbs 2 tablespoons
- Poppy seed paste 1 tablespoon
- Sugar ¼ teaspoon
- Ground Dried Garlic 2 teaspoons
Step-by-Step Guide
Step 1
Melt the butter and remove from heat.
Step 2
In a bowl, pour in 60 ml of warm milk and add the yeast, along with 0.5 teaspoon of sugar and 0.5 teaspoon of flour, and let it rise for about 10–15 minutes.
Step 3
Peel the garlic.
Step 4
When the yeast has risen, add the melted butter, flour, soy sauce, baking soda in vinegar, a bit of salt, and press the garlic through a garlic press into the bowl.
Step 5
Let the dough rest for 10 minutes. Preheat the oven to 355°F.
Step 6
Roll out sausages about 1.5 cm thick and 5 cm long, and roll them in breadcrumbs mixed with ground garlic and a pinch of salt. For variety, some cookies can be rolled in poppy seeds. Arrange them on a baking sheet lined with parchment paper, leaving some space between them. I get about 60 pieces (6 rows of 10 pieces).
Step 7
Place in the oven and bake for about 20–25 minutes until light golden brown.
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