Ingredients
●
Tomato juice
12 tbsp
or 10 tablespoons water + 2 tablespoons tomato paste
Follow us on social networks! Don't miss new recipes and other news!
Step by step
Step 1
Preheat the oven to 200 degrees.
In a bowl, combine the oil and tomato juice.
Step 2
Add sugar, baking soda, and vanilla extract.
Stir with a spoon and watch the tomato juice activate the baking soda, forming a frothy mixture.
Step 3
Measure and add the flour.
Step 4
Mix everything with a spoon until it forms a cohesive dough.
Step 5
Generously flour your work surface and transfer the dough from the bowl.
Step 6
Knead thoroughly for about 5 minutes until smooth, adding more flour to prevent sticking.
Step 7
Roll out the dough to about 6 mm thick. Optionally, sprinkle a bit of sugar on top for a glazed finish.
Step 8
Use cookie cutters to shape the dough as desired.
Step 9
Alternatively, cut into rectangles to minimize waste.
Re-roll any leftover dough to use again as in step 8.
Step 10
Arrange the cookies on a baking tray lined with parchment paper. No need for paper if using a non-stick tray.
Step 11
Bake for 10 minutes in the preheated oven at 200 degrees. Make sure not to overbake as they cook quickly.
Step 12
Allow them to cool before serving. They are crisper on the first day and soften by the second, akin to gingerbread.
Enjoy!
Quantity:
1 kg
(2 biscuit trays)
Prep time:
10 min
Difficulty:
easy
Ready in:
30 min
Publish date:
