Baked Semolina Squares

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Baked Semolina Squares
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
430
calories
Calories

Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie430 kcal(20 %)
Protein9.04 g(9 %)
Fat23.66 g(20 %)
Carbohydrates44.52 g(30 %)
Sugar added14.67 g(59 %)
Roughage1.69 g(6 %)
Vitamin A282.86 mg(35,358 %)
Vitamin D1.33 μg(7 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate57.5 μg(19 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.88 μg(29 %)
Vitamin C7.97 mg(8 %)
Potassium119.48 mg(3 %)
Calcium56.09 mg(6 %)
Magnesium21.95 mg(7 %)
Iron0.72 mg(5 %)
Iodine40.8 μg(20 %)
Zinc0.54 mg(7 %)
Saturated fatty acids13.47 g
Cholesterol170.93 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1.333 cups
8
cup
2 teaspoons
½
untreated lemon (grated peel)
¾ cup
1 ½ teaspoons
2 cups
Semolina (cream of wheat)
2 ⅔ cups
For dusting
ground Pistachio

Preparation steps

1.
Sort, wash and dry the blackberries.
2.
Cream the butter until light and fluffy.
3.
Separate six eggs. Mix the egg yolks with two whole eggs and gradually beat into the butter with 150 g/3/4 cup sugar, the vanilla extract and grated lemon peel, alternating additions of egg with the other ingredients. Mix the flour, semolina and baking powder and gradually stir into the egg mixture. Beat the egg whites until stiff, gradually trickling in the rest of the sugar. Then carefully fold into the batter with the blackberries. Line a cookie sheet with baking parchment, spread the batter on the prepared sheet and bake in a preheated oven (180°C/350°F) for 35-40 minutes. Take out of the oven, let cool and dust with confectioners' sugar and ground pistachios. Cut into rectangles to serve.