Biscuit and Berry Stacks

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(1 vote)
Biscuit and Berry Stacks
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
581
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein4.9 g(5 %)
Fat45.18 g(39 %)
Carbohydrates41.61 g(28 %)
Sugar added14.41 g(58 %)
Roughage2.41 g(8 %)
Vitamin A450.71 mg(56,339 %)
Vitamin D0.96 μg(5 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.94 mg(25 %)
Vitamin B₆0.06 mg(4 %)
Folate53.38 μg(18 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C10.07 mg(11 %)
Potassium152.41 mg(4 %)
Calcium58.39 mg(6 %)
Magnesium17.48 mg(6 %)
Iron1.42 mg(9 %)
Iodine9 μg(5 %)
Zinc0.49 mg(6 %)
Saturated fatty acids28.21 g
Cholesterol128.86 mg
Author of this recipe:

Ingredients

for
8
For the cookies
1 cup
½ cup
superfine caster sugar
1 teaspoon
1 ½ cups
For the filling
2 cups
cream (48% fat)
2 tablespoons
1 ⅔ cups
1 ⅔ cups
How healthy are the main ingredients?
Raspberry

Preparation steps

1.
For the cookies: Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
2.
Sift in the flour and mix to a dough. Knead on a lightly floured surface until smooth. Wrap in cling film and chill for 30 minutes.
3.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line two large baking trays with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface and cut into 24 daisy shapes using a flower-shaped cookie cutter and place on the baking trays.
5.
Bake for about 15 minutes until lightly golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: whisk the cream and icing sugar until thick. Sandwich the cookies together in 3s with the cream and berries, finishing with a topping of cream and berries. Eat immediately.
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