Low-bread cookies are baked goods made from dough that does not contain butter, dairy products or eggs. It has low calorie content and is easily absorbed by the body, therefore it is suitable for dietary nutrition.
Uncooked cookies don’t need to be browned too much
Ingredients
Vanillin 1 pinch Salt 1 pinch slaked soda 0 tsp Filtered water 60 milliliters Corn starch 20 grams Refined vegetable oil 10 milliliters Sugar 20 grams Flour 120 grams
- Number of servings: 10
- Preparation time: 30 minutes
- Cooking time: 30 minutes
Recipe for biscuit shortbread cookies
Let's consider three options for dietary cookies: biscuits, lemon and oatmeal.
Preparation of galettes:
- Dissolve sugar and salt in warm water. Sift the flour mixed with baking powder and starch.
- Add butter to the liquid and gradually add flour.
- Knead a thick dough, like dumplings. Give him 15 minutes. relax.
- Roll out the pancake to a thickness of 3 mm. Use a glass or cookie cutter to cut out shapes.
- Preheat the oven to 150°C, no higher. The cookies should dry slowly at a low temperature, then they will be crispy, but will not crumble.
- Bake for about half an hour. The products do not need to be browned.
Serve the galettes completely cooled.
Lemon cookies
This low-calorie treat has a subtle citrus flavor thanks to lemon zest. What products will you need for it:
- Flour – 200 g.
- Powdered sugar - 3 tbsp.
- Oil grows. – 2 tbsp.
- Slaked soda – 0.5 tsp.
- Lemon – 1 pc.
- Water – 100 ml.
- Salt – 1 pinch.
Cooking process:
- Using a fine grater, remove the zest from the lemon. Mix it with powdered sugar.
- Dissolve the powder in warm water.
- Add sifted flour, butter, salt and soda, quenched with lemon juice.
- Knead into a thick, elastic dough. Roll it into a sheet no more than 5 mm thick.
- Cut out future cookies and place them on a greased baking sheet. Bake in the oven for 30 minutes. at 170°C.
When the cookies have cooled, serve them with tea or put them in a storage box.
Oat cookies
Grocery list:
- Tenderly ground oat flakes – 100 g.
- Rye flour – 50 g.
- Brown sugar – 80 g.
- Oil grows – 40 ml.
- Liquid honey – 2 tbsp.
- Roasted almonds – 100 g.
- Orange juice – 50 ml.
- Lemon juice – 2 tbsp.
How to make savory cookies:
- Combine oatmeal with flour and sugar.
- Mash the almonds with a rolling pin, but not too finely, add to the flour.
- Pour in oil, orange and lemon juice, honey.
- Mix the mixture with your hands until it softens. Give it 5 minutes. stand.
- Using oiled hands, roll the dough into balls. Form them into flat cakes and place them on a baking sheet lined with greased paper. Bake for 15 minutes. at 190°C.
Serve with tea completely cooled.
Having mastered these recipes for savory cookies, you will be able to prepare a healthy and tasty treat that will not harm your health and figure.
Pastry mass is a classic, traditional product that is used for baking. during various dietary prophylaxis. This product is used by people who need to follow a therapeutic or preventive regimen, as well as a necessary diet, the purpose of which is weight loss.
Inconvenient dough for dieting. Recipe
Uneatable dough for a diet, the recipe of which every housewife knows, is not at all harmful to health or figure. But you definitely need to limit your consumption of low-calorie baked goods. Don’t think that eating a pie made from light dough all day will help you lose extra pounds.
The recipe for unleavened mass under the dietary regime is quite simple and significantly different from the recipe for making butter. Preparing a low-fat dough involves excluding milk, eggs, and sometimes butter.
Using a lean, non-greasy mass, you can prepare a lean strudel with a variety of fillings, cookies from a unleavened product, and even bake unleavened pancakes, since the mass can be made liquid.
In addition, you can make dumplings and dumplings from it, as well as bake pies and make delicious pizza. Girls who specifically follow a dietary regime try to eat only dishes made from this type of dough.
What are the benefits of low-fat dough during dietary regimes?
Lenten dough is significantly different from butter dough. It does not contain harmful ingredients and substances dangerous to the body, such as butter, margarine, eggs and milk. Due to the absence of fatty ingredients, such dough during a diet is very easily digested in the body, without causing heaviness in the stomach and intestines. Uneatable dough on a diet, the recipe of which excludes fatty substances, does not provoke the fermentation process in the human body.
Recipes for preparing lean consistency
Each housewife has her own secrets for preparing lean mass for baking. If you often eat uneatable dough for dieting, recipe preparations can sometimes be changed. Let us describe the simplest and most versatile cooking option, which can be used for different types of baking. 
To do this you need to prepare:
1. Drinking water, filtered or distilled – 0.3 l;
2. Selected wheat flour, premium grade – 0.6 kg.
3. Yeast, baker's dry consistency, weighing 20 grams
4. Granulated sugar, best unrefined - 2 tablespoons
5. Sea salt – 1 tablespoon.
6. Unrefined oil – 80 ml.
Preparation
We pour water into a special container. Pour flour into it - 4 tablespoons of flour, yeast and granulated sugar.
Wrap the container in a towel and leave for 20 minutes for the yeast to rise. Next, pour the remaining flour into another container and add the risen yeast, salt and add a little vegetable oil. The lean mass is ready. 
Yeast consistency for savory baked goods
To prepare you need to prepare:
1. Wheat flour – 0.5 kg;
2.Filtered water – 0.32 l.
3. Semolina 20 g.
4. Olive oil – 50 g.
5. Fresh compressed yeast – 15 g
6.Salt – 1 tablespoon.
Preparation
It is necessary to mix flour and semolina, sift the mixture through a sieve into a container. Using your hands, rub the flour and semolina into the yeast until fine crumbs form. Then add olive oil, add salt and add cold water.
Let's start kneading the dough. There is no need to add more flour as the dough may become heavy. Leave the dough for an hour for it to rise. The dough for savory baking is ready.
Helpful advice: If you replace the water in the prepared consistency with unleavened nut milk, the resulting baked goods will be much tastier and of higher quality. Also, instead of water they sometimes use freshly squeezed fruit or vegetable juice. Gourmets use water or good grape wine instead.
Take care of yourself and be healthy!
Don't miss the most popular articles in the section:
Before Easter, many people bake their own Easter cakes and other baked goods for the holiday. It doesn’t always work out well; questions arise: “Why is my baking unsuccessful? What did I do wrong?” These questions arise primarily for those who are just trying to work with yeast dough. It seems like I did everything according to the recipe. Perhaps there are some tricks? No, there are general rules that are not published in every recipe; in regular books you can find them in the articles preceding the collections of recipes in the “Yeast Dough” section.
So today I will not just share recipes for rich and unsweetened yeast dough, as well as a recipe for rich bread (my favorite), but also talk about some general rules from kneading yeast dough to baking products from it. If you have any questions, I will answer in the comments.
Unsweetened yeast dough
1 liter of water, 2 tsp. dry yeast (I use SAF-Levure), 1 tbsp. l. salt, 3 tbsp. l. sugar, 6 cups flour, 3 tbsp. l. vegetable oil.
Dissolve yeast, salt, sugar in warm water, add flour, knead the dough, add vegetable oil and mix again.
Not tricks, but rules
The question “How much flour should there be?” relevant for any yeast dough. The fact is that its quantity depends on the quality of flour. We use wheat flour of the first and highest grades, i.e. finely ground, which immediately absorbs all the amount of liquid that it can absorb. Coarse flour (nowadays it’s not easy to find, so some people use recipes with semolina) does not absorb immediately, but gradually, so in this case the dough is allowed to stand, then, if necessary, more flour is added. If we use flour of the first and highest grade, and the amount of flour indicated in the recipe is clearly not enough, you need to add and mix. This procedure is best done before adding vegetable oil. You need to mix thoroughly so that no dry flour remains on the dough - it will look like an unbaked lump in the finished product. Unlike cake dough, yeast dough is not afraid of such mixing. When kneading, the dough will stick to your hands, it is important to pay attention to whether it sticks to the walls of the dish - if so, add more flour.
Why do I add vegetable dough at the end of kneading? It does not immediately enter into the structure of the dough, but gradually, while lubricating the walls of the dish in which the dough is mixed and will rise, which (lubricating the walls of the dish), according to my observations, contributes to a better rise of the dough.
When starting to knead the dough, eliminate drafts - yeast dough does not like them. He feels more comfortable throwing himself out if the window in the kitchen is completely closed.
How long should it sour? The first time the dough rises it takes one and a half to two hours, then you need to beat it every hour. Some recipes say that the dough should rise twice. You can’t say that with confidence: it depends on the temperature in the room, the temperature of the water, the quality of the yeast and flour. To understand that the dough is ready, you have... a nose. The finished dough smells sharp and sour. It tastes sour. You need to beat it, as if kneading, to remove air bubbles in the dough. The finished dough does not stick either to the walls of the dish or to the paddle; it sticks weakly or does not stick at all to your hands.
You can use this dough to fry pies, flatbreads, bake pies, and bread. If you plan to bake in the oven, the pie tray or bread pan should be thoroughly greased with margarine, shortening or lard. Never use vegetable oil - the product will stick to the mold! When baking bread, after placing the dough in a mold, grease the top of the dough with 1-2 tsp. vegetable oil (and form - margarine, for example). And the pies on a baking sheet are greased with melted margarine.
Place the dough in the mold so that it occupies half the height of the mold; during proofing (45-60 minutes) it will double in size. Some people cover the top of the dough with film while it proofs, but this is not necessary.
The oven needs to be at a moderate temperature. If the product begins to burn on top (this is a problem with some stoves), cover the top with food foil.
When the bread (or pies) is baked, apply water using a pastry brush or a prepared goose wing: this procedure removes any remaining flour on the product and helps the product separate from the mold.
Freshly baked bread is covered with a towel. When it cools down, you can transfer it to a plastic bag.
When kneading the dough, you can replace a third of the liquid with whey or yogurt. The dough will turn out faster. If you add more than a third of the total volume of whey or curdled milk, the bread will crumble.
These rules also apply to butter dough, from which buns, sweet pies, and Easter cakes are baked.
Yeast dough
1 liter of milk, 2 tsp. dry yeast, 1 tbsp. l. salt, 1 cup sugar, 120 g melted margarine, 6 cups flour, 3 tbsp. l. vegetable oil.
In this test, you can also replace a third of the milk with whey or yogurt, add sour cream (preferably old). If the dough is kneaded to bake Easter cakes, you can add 1.5 cups of sugar.
Before proofing, the finished products are greased with melted margarine, especially on the sides - if they stick together during baking, it will be easier to separate them.
Kulichi I bake not according to the traditional recipe for Easter cakes (you can see one of the traditional recipes), but using rich yeast dough. They are eaten with a bang, no one has ever complained about the taste in more than 20 years.
Yes, my dough is without eggs - it is not only more economical, but the products do not go stale longer.
Grease the mold with margarine. Take enough dough so that it takes up half the volume in the mold. First form this piece of dough into a ball, kneading it so that the air comes out of the dough, then knead the ball with your hands into a flat cake 1.5 cm thick. Spread the raisins brewed with boiling water. Roll it up, carefully tuck its edges so that it resembles a ball, and place it in the mold. Brush with melted margarine. Proofing time is also 45-60 minutes.
My favorite buns are brioche. I make them in molds for baskets (tartlets). I put fresh or frozen berries on a flatbread of dough, sprinkle it with sugar, and glue it with the seam up, like a bag. In this form I put it in the mold. I put a very small (1 cm in diameter) ball of dough on top. Brush with lightly beaten egg. Let sit and bake.
And I also love fatty bread. Here is his recipe (it is noticeably different from the traditional one).
3 cups flour, 2 tsp. salt (without a slide), 130 g pork fat. For yeast starter: 1 tsp. sugar, 0.5 cups warm water, 2 tsp. dry yeast (without a slide). For glaze: sunflower oil, 2.5 tablespoons of sugar.
Prepare yeast starter by dissolving sugar in warm water and adding yeast. Leave for 10 minutes.
Mix 1 tbsp with flour. a spoonful of pork fat and salt and knead with yeast starter. The dough should be dense and not stick to the walls of the dish. Place on a table lightly sprinkled with flour and knead thoroughly for 10 minutes.
Place the dough in a lightly greased plastic bag and leave there until it doubles in size.
Roll out the dough into a 40x15 cm rectangle, 0.5 cm thick. Cover 2/3 of the dough with one third of the remaining pork fat. Fold 1/3 of the dough over the top and place another 1/3 of the fat on it. Blind the edges, turn the dough so that these edges are on the left, and roll the dough 2 more times in the same way. Shape the dough so that it fits into a 20x25 cm mold. Place the dough tightly into the mold so that it covers the entire bottom of the mold. Place the pan in a greased plastic bag and leave until the dough has doubled in size. Remove the polyethylene. Grease with vegetable oil and sprinkle with sugar. Make small cuts on top. Bake. This bread is delicious both hot (with jam) and cold (if it survives!).
"Spanish Wind"
Some call them meringues, others meringues. The confusion arises due to the fact that in both meringues and meringues the main products are egg whites and granulated sugar (or powder), so they are, of course, related, but meringue is a protein cream, and meringues are baked, or rather, a dried product, light and rustling like a breeze. Once upon a time, meringues were called “Spanish wind”.
If you have a mixer at home, making the mixture takes exactly 13 minutes. For 1 egg white (meaning a medium-sized egg) you need 50 g of sugar.
First, beat only the whites until you get a matte, without shine, mass that looks like cotton wool. The mixer beats into a strong, finely porous foam. Start at low speed and gradually increase it.
The mass is considered well whipped if it holds tightly, in the form of a lump, on the whisk. If you run a knife over it, a noticeable mark remains. Another way to check whether the mass is whipped tightly is to tilt the bowl in which it was whipped - the whipped protein mass will not even move.
Without ceasing to beat, gradually add sugar in a thin stream. The mixture with sugar must be whipped until shiny.
Using a pastry bag, a syringe or two teaspoons, the mixture is deposited onto a baking sheet lined with oiled pastry paper.
Products should be dried at a minimum temperature (ideally 100 degrees) for at least 30 minutes. Electric stoves are better suited for making meringues, because in gas stoves, even at minimum heat, the oven heats up more than the meringues can tolerate. Some books recommend that you first air dry the meringues for 1-2 hours, and then put them in the oven for 30 minutes. Remember: unlike other types of baked goods, meringues are placed in an unheated oven!
But some people prefer meringues with a golden color and caramel aroma - this is what it turns out if the products are dried slowly at a temperature of 110 degrees.
The ideal meringue is white, absolutely dry, rustling. Bring it to your ear. If you hear a sound similar to that of a seashell, then the meringues are ready.
If you like the so-called Japanese meringue (with roasted grated hazelnuts or almonds), then take 25 g of nuts per 1 egg white. Nuts are added when the protein has already been beaten with sugar to the desired consistency. This mass is used for flat cakes, which are baked at 160 degrees for 30 minutes. Japanese meringue cakes are made from three cakes, filled with coffee cream and topped with toasted hazelnuts or almonds. I admit: I have not baked such a cake myself, but the recipe may be useful to someone.
Pictures taken from websites chistoblog. com, forum. say 7. info, forum. good - cook . ru, pervoevtoroe. ru
Pastry mass is a classic, traditional product that is used for baking. during various dietary prophylaxis. This product is used by people who need to follow a therapeutic or preventive regimen, as well as a necessary diet, the purpose of which is weight loss.
Inconvenient dough for dieting. Recipe
Uneatable dough for a diet, the recipe of which every housewife knows, is not at all harmful to health or figure. But you definitely need to limit your consumption of low-calorie baked goods. Don’t think that eating a pie made from light dough all day will help you lose extra pounds.
The recipe for unleavened mass under the dietary regime is quite simple and significantly different from the recipe for making butter. Preparing a low-fat dough involves excluding milk, eggs, and sometimes butter.
Using a lean, non-greasy mass, you can prepare a lean strudel with a variety of fillings, cookies from a unleavened product, and even bake unleavened pancakes, since the mass can be made liquid.
In addition, you can make dumplings and dumplings from it, as well as bake pies and make delicious pizza. Girls who specifically follow a dietary regime try to eat only dishes made from this type of dough.
What are the benefits of low-fat dough during dietary regimes?
Lenten dough is significantly different from butter dough. It does not contain harmful ingredients and substances dangerous to the body, such as butter, margarine, eggs and milk. Due to the absence of fatty ingredients, such dough during a diet is very easily digested in the body, without causing heaviness in the stomach and intestines. Uneatable dough on a diet, the recipe of which excludes fatty substances, does not provoke the fermentation process in the human body.
Each housewife has her own secrets for preparing lean mass for baking. If you often eat uneatable dough for dieting, recipe preparations can sometimes be changed. Let us describe the simplest and most versatile cooking option, which can be used for different types of baking.
To do this you need to prepare:
1. Drinking water, filtered or distilled – 0.3 l;
2. Selected wheat flour, premium grade – 0.6 kg.
3. Yeast, baker's dry consistency, weighing 20 grams
4. Granulated sugar, best unrefined - 2 tablespoons
5. Sea salt – 1 tablespoon.
6. Unrefined oil – 80 ml.
We pour water into a special container. Pour flour into it - 4 tablespoons of flour, yeast and granulated sugar.
Wrap the container in a towel and leave for 20 minutes for the yeast to rise. Next, pour the remaining flour into another container and add the risen yeast, salt and add a little vegetable oil. The lean mass is ready.
To prepare you need to prepare:
1. Wheat flour – 0.5 kg;
2.Filtered water – 0.32 l.
3. Semolina 20 g.
4. Olive oil – 50 g.
5. Fresh compressed yeast – 15 g
6.Salt – 1 tablespoon.
It is necessary to mix flour and semolina, sift the mixture through a sieve into a container. Using your hands, rub the flour and semolina into the yeast until fine crumbs form. Then add olive oil, add salt and add cold water.
Let's start kneading the dough. There is no need to add more flour as the dough may become heavy. Leave the dough for an hour for it to rise. The dough for savory baking is ready.
Helpful advice: If you replace the water in the prepared consistency with unleavened nut milk, the resulting baked goods will be much tastier and of higher quality. Also, instead of water they sometimes use freshly squeezed fruit or vegetable juice. Gourmets use water or good grape wine instead.
Take care of yourself and be healthy!
Unsweetened cookies - what are they? What kind of dough are used to make savory cookies?
The selection of cookies in stores is amazing with the variety of shapes, colors, and combinations of ingredients. It would seem that there is only one problem - making a choice. But modern food often contains so many chemical additives and dyes that it is scary to eat it, and even more so to give it to children who are greedy for sweets and do not think about the consequences.
Caring mothers prefer to prepare baked goods with their own hands so that they know what and how they are made. On the Internet, especially on sites dedicated to health and diets, you can come across questions: what kind of cookie is it, what kind of dough is it made from, how is it useful?
Differences between butter cookies and non-butter cookies
To answer these questions, it’s easier to go backwards and talk about rich pastries. To put it simply, baked goods are understood as baked goods flavored with all sorts of fatty and sweet additives to improve the taste: butter, eggs, milk, chocolate, cream.
The opposite of a baked cookie is a non-butterful cookie. What kind of imagination do you have to have to come up with and knead dough without eggs and fat? But in Rus', famous for its savvy people, it quickly gained popularity, in particular, non-food products that use non-food dough have become firmly established in the Russian diet. This, for example, is dough for dumplings, savory bread, all kinds of buns and biscuits; today, savory pizza base is widely used.
Advantages
To consolidate in your mind the answer to the question: “What kind of cookie is a savory cookie?”, you need to talk about its advantages:
Diets and fasting
Unsweetened cookies are some kind of miracle for dieters. In conditions of a greatly reduced diet, it is difficult for people to give up long-term eating habits, for example, bread or traditional bread. A person following a therapeutic diet, as a rule, has enough motivation and volitional control not to eat food that brings suffering and threatens death.
But with those losing weight, everything is different. They are constantly under tension. Surrounded by temptation and an abundance of food, there is always a risk of relapse. And breakdowns often begin with one cookie or candy at a time of bad mood. All efforts are in vain, excess weight returns, sometimes bringing with it new kilograms.
Savory cookies are an ideal compromise that allows you to suppress your cravings for forbidden foods in time. A couple of not very sweet cookies will not harm your diet, but will satisfy the immediate need to eat something tasty with tea. Also, dry unsweetened cookies are included in the daily diet for such common and serious diseases as diabetes, pancreatitis, heart disease, liver disease, digestive system and others.
During Orthodox fasting, many components of baked goods are prohibited. Uneatable dough, on the contrary, consists of ingredients permitted by church canons, which makes it a welcome guest on the Lenten table. Sometimes controversy is caused by vegetable oil, which is prohibited on some days of fasting. But firstly, there are many allowed days (these are weekends and church holidays), and secondly, unbaked cookies can be baked without butter.
Unsweetened cookies: examples
This pastry is inferior in taste to cookies. After all, it does not contain fatty and sweet additives that give the attractive taste and intoxicating smell so beloved by our receptors and brain. But this does not mean that unsweetened cookies should not be tasty. There are many original recipes for delicious baked goods, the main thing is to approach it creatively. The savory dough goes well with fruits, cottage cheese, and berries, which, without practically increasing the calorie content, make the dishes beautiful and appetizing.
Uneatable dough
- Flour - 700 g.
- Water - 350 ml.
- Yeast - 2 teaspoons.
- Salt, vegetable oil - to taste.
Preparation:
1. Sift the flour, add yeast and salt, pour in warm water and stir thoroughly with a spoon, and then knead the dough with oiled hands.
2. Leave the dough in a greased bowl for 5 minutes.
3. Place the rested dough on the board, stretch or roll it into a rectangle, then fold it in half and leave for 10 minutes. Repeat this operation four times.
4. Place the dough in a bowl; it will be ready to bake when it has risen to about double in size.
Lemon savory cookies
- Flour - 200 g.
- One lemon.
- Water - 60 g.
- Salt, powdered sugar, vanillin - to taste.
- A whisper of soda.
- Vegetable oil - 30 ml.
Preparation.
1. Mix the zest removed from the lemon with oil, powder, water, salt and mix thoroughly.
2. Add soda to this mixture, previously quenched with lemon juice.
3. Add flour and knead the dough well.
4. Roll out the dough into a thin layer (about half a centimeter thick), from which cut cookies with a knife or cookie cutter.
5. Place in the oven for half an hour (180°C) until cooked, the cookies should brown.
Carrot savory cookies
- Flour - 350 g.
- Sugar - 60 g.
- Carrots - 250 g.
- Salt - to taste.
- Baking powder - 1 teaspoon.
- Vegetable oil - 70 ml.
Preparation:
1. Finely grate the carrots.
2. Mix all ingredients and knead the dough.
3. Form into balls or cookies of any other shape as desired.
4. Place them on a baking sheet lined with parchment.
5. Bake for half an hour in the oven at 180°C.
6. Reduce the temperature to a minimum and simmer the cookies for another half hour so that they ripen.
Oatmeal savory cookies
- Oatmeal - 3 cups.
- Sugar, salt, raisins - to taste.
- Flour or starch - 1 tablespoon.
- Vegetable oil - 70-100 ml.
Preparation:
1. Mix all ingredients until a homogeneous dough is formed.
2. Make cookies and place them on a baking sheet, you can do it without parchment paper, just grease the baking sheet with oil.
3. Let the liver stand for ten minutes until it takes shape and is evenly saturated with liquid.
4. Bake for 10 minutes at high temperature, approximately 250°C. The main sign that the cookies are ready will be a characteristic smell. The cookies cook quickly, but with the oven heating up like this, they burn quickly, so you need to be careful and not be distracted by extraneous activities.