In a time when food prices remain high, homemade baking made from a minimum of basic ingredients is not just a budget-friendly solution but a full-fledged culinary pleasure. The Styler project from RBC-Ukraine, referring to a video from the "Gotuemo z Katushkoju" page on Facebook, publishes a step-by-step recipe for budget cookies that require no eggs, butter, or any complex additives. The entire recipe is built on five affordable products: water, vegetable oil, sugar, flour, and baking powder. It is precisely this combination that yields crisp, light cookies that are no less tasty than more "luxurious" baked goods.
Dough Preparation: What to Mix and in What Order
The process begins with a bowl into which water, sugar, and vegetable oil are added sequentially. These three components are thoroughly mixed until a homogeneous liquid mixture is obtained. Then, in a separate container, the flour is mixed with the baking powder — this step is important, as an even distribution of the baking powder throughout the flour mass guarantees uniform lightness in every part of the cookies. The flour with baking powder is added to the liquid base, and the dough is kneaded until it becomes a smooth, non-sticky mass. In consistency, it should resemble soft playdough that is easy to shape and roll out.
Resting in the Refrigerator and Rolling Out: The Key to a Crispy Texture
After kneading, the dough is covered with plastic wrap or a lid and placed in the refrigerator for about 10 minutes. This short cooling period allows the fat from the vegetable oil to stabilize and the gluten in the flour to relax, making the dough much easier to work with and less likely to tear when rolled out. After the time is up, the dough is rolled out into a thin sheet. This is where the main nuance of the recipe lies: the sheet must not be thick. The thinner the rolling, the lighter and crispier the finished cookies will be. After rolling, the blanks are cut into small squares or shaped into any desired form — circles, hearts, strips — at the cook's discretion.
Baking and the Final Result
The prepared blanks are transferred to a baking sheet lined with parchment paper or greased with a thin layer of vegetable oil. The oven should be preheated to 180 degrees Celsius. Baking time is 15 to 20 minutes — the guide is a light browning of the cookie edges. It is important not to overbake the blanks, otherwise they will become hard. After turning off the oven, the cookies should not be removed immediately: a few minutes in the closed, hot space will finish the process. After complete cooling, the cookies acquire that very crispy texture that makes them so pleasant to eat. In taste, they resemble classic shortbread, but with a lighter, airier structure.
Why This Recipe Is Gaining Popularity
The simplicity and affordability of the ingredients make this recipe especially popular in home cooking. The absence of eggs and butter not only lowers the cost but also widens the circle of people who can make such cookies: it is suitable for those who follow a vegan diet or have an intolerance to egg protein. The baking powder in the composition compensates for the lack of eggs, providing rise and fluffiness to the dough. Essentially, this is one of the most democratic baking recipes, requiring no special skills, no expensive products, and no lengthy time. All you need is five basic ingredients, a bowl, a rolling pin, and 30 minutes from start to finish, including baking and cooling.
