Khvorost baked cookies give a rise to childhood memories of the winter or early spring time. The reason is that the recipe is simple, and mothers and grandmothers always attract children to the cooking of khvorost. Their little fingers easily and cheerfully twist the dough into interesting curls.
Many people mistakenly assume that brushwood cookies got their name from their resemblance to the branches, but actually the resemblance must be sought in the sound – the cookies must crackle like dry twigs.
If you take a look at Wikipedia, you’ll see more than 20 ways to translate this word into different languages. This means that this dish is very popular in different cultures around the world. But the history of khvorost began in Greece, then this simple recipe was borrowed by Ukrainians, and in the 19th century it became very popular in Russia. Then homemade cakes and baked goods were replaced by factory-made cookies and the recipe of khovorost began to lose popularity.
Until the end it remains unclear whether it is possible to consider khovorost confectionery cookie or a bakery product. Probably, it all depends on whether it is cooked sweet or salty or with the addition of seeds. It is known that it was fried as a simple snack for a large company.
The beauty and simplicity of the recipe is that it can be kneaded on any basis. If you cook it with water, you will get lean delicacy. Milk, kefir or sour cream will give airiness and lightness to the dough. But remember, the less liquid is in the dough, the more crispy the brushwood cookies turn out. For a characteristic crunch of the cookie, rum or vodka is added to the dough. It can additionally be soaked in a fruit or simple syrup. When served, it is sprinkled with powdered sugar, cinnamon, cardamom and honey.
17 oz flour
1 tsp baking powder
¼ tsp salt
3 Tbsp sugar
3.53 oz milk
3.53 oz melted butter
2 Tbsp fragrant alcohol
sugar powder for serving
Sift 14 oz of flour with baking powder, add salt and sugar. Add 2 eggs and mix, adding milk, melted butter and alcohol. Knead elastic dough, gradually adding the remaining flour.
Wrap the dough in cling film and leave to rest at room temperature for 30-40 minutes. Roll the dough out into a thin layer with a thickness of 2-5 mm. Make a small rectangle, then make a small longitudinal incision in the middle and pull 2 corners of the dough through it.
Heat the oil in a deep frying pan and fry over medium heat for 1-2 minutes until golden brown, and then place on paper towels.
Sift with powdered sugar before serving.