Berry Cookie Stacks

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Berry Cookie Stacks
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Health Score:
4,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
209
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein2.92 g(3 %)
Fat5.65 g(5 %)
Carbohydrates37.7 g(25 %)
Sugar added26.55 g(106 %)
Roughage1.33 g(4 %)
Vitamin A63.23 mg(7,904 %)
Vitamin D0.24 μg(1 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate7.86 μg(3 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.49 μg(3 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C5.46 mg(6 %)
Potassium72.81 mg(2 %)
Calcium17.52 mg(2 %)
Magnesium9.08 mg(3 %)
Iron0.3 mg(2 %)
Iodine9.44 μg(5 %)
Zinc0.2 mg(3 %)
Saturated fatty acids3.47 g
Cholesterol16.95 mg

Ingredients

for
6
For the biscuits
2 egg whites
½ cup plain flour
½ cup caster sugar
For the filling
1 cup fresh Raspberries
½ cup powdered sugar
hot water
cup single cream
How healthy are the main ingredients?
Raspberry

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Whisk together the egg whites, plain flour and sugar until you have a smooth paste.
3.
Line and grease a baking tray and place tablespoons of the mixture spaced apart on the tray and use the back of the tablespoon to shape into 5cm rounds.
4.
Bake for 5 minutes, or until golden brown in colour.
5.
Remove from the oven and carefully lift off onto a wire rack to cool completely.
6.
Meanwhile, prepared the cream filling by mixing the icing sugar with a little hot water until you have a thick paste.
7.
Carefully whisk in the cream until you have a thinner paste.
8.
Spread the paste carefully onto the bottom side of half of the biscuits.
9.
Arrange on serving plates and then sit the raspberries standing upside down stuck to the cream paste in a circle around the perimeter.
10.
Sit another biscuit on top of the raspberries to make the sandwiches. Serve immediately.
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