Apricot and Vanilla Cookies

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Apricot and Vanilla Cookies
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
530
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein6.59 g(7 %)
Fat30.01 g(26 %)
Carbohydrates58.67 g(39 %)
Sugar added17.78 g(71 %)
Roughage0.1 g(0 %)
Vitamin A279.63 mg(34,954 %)
Vitamin D0 μg(0 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.31 mg(28 %)
Niacin4.47 mg(37 %)
Vitamin B₆0.05 mg(4 %)
Folate102.33 μg(34 %)
Pantothenic acid0.45 mg(8 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C0.53 mg(1 %)
Potassium83.76 mg(2 %)
Calcium23.91 mg(2 %)
Magnesium13.21 mg(4 %)
Iron2.63 mg(18 %)
Iodine7.75 μg(4 %)
Zinc0.57 mg(7 %)
Saturated fatty acids17.94 g
Cholesterol138.45 mg
Author of this recipe:

Ingredients

for
20
Ingredients
1 cup
2 ¾ cups
1 cup
2
1 teaspoon
1 cup
dried Apricot (finely chopped)
How healthy are the main ingredients?
Apricot

Preparation steps

1.
Put the butter and flour into a mixing bowl and rub the butter into the flour until the mixture resembles breadcrumbs.
2.
Stir in the sugar, egg yolks, vanilla and apricots and mix to a soft dough. Form into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface, about 5mm thick. Cut into about 20 rounds with a cookie cutter and place on the baking trays.
5.
Bake for 10-12 minutes until lightly golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.