Vegan Rosy Cookies
As soon as I saw this recipe, I thought only of it, it just seemed the strangest combination. So we had creative activity - we made "rosy cookies" together and I was amazed at how delicately it came out.
Apart from the fact that they have a pleasant pink-orange color - they are very tender, soft - something intermediate between gingerbread and biscuits. If you do not have tomato juice, you can dissolve a little tomato paste with water and use it in biscuits. The taste of tomatoes is not felt at all, no one guesses what they are made of, and they are pleasantly surprised by the fact that they are fasting.
Turn on the oven (temperature 200 degrees).
In a bowl, measure the oil and tomato juice.
Add sugar, baking soda and vanilla.
Mix with a spoon and observe how the tomato juice extinguishes the baking soda - foam the composition.
Measure and add flour.
Mix the composition with a spoon until it binds well.
Sprinkle the flour well on the table and remove the dough from the bowl.
Knead well, about 5 minutes until it is even - add a little more flour so that it does not stick to your hands and table.
Spread a sheet about 6 mm thick - you can sprinkle a little sugar on top when you spread it (the surface of the biscuits will be more glazed).
Then with the help of hardworking hands you can cut various shapes - our favorites were the hearts :)
Or cut them into rectangles - so there are fewer leftovers.
Repeat the stretching procedure if any residue remains according to the method in step 8.
Arrange the biscuits in a tray lined with baking paper - here I have a Teflon tray and I don't put any more paper.
Bake for 10 minutes in a preheated oven at 200 degrees. Be careful not to hold them longer because they are done very quickly.
Serve them after they cool well - the first day they are crispier, the second day they are softer - like a gingerbread.
Good appetite!
