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Biscuit and Berry Stacks

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Biscuit and Berry Stacks
581
calories
Calories
0
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easy
Difficulty
35 min.
Preparation
 • Ready in 1 hr 5 min.
Ready in
Nutritions
Fat45.18 g
Saturated Fat Acids28.21 g
Protein4.9 g
Roughage2.41 g
Sugar added14.41 g
Calorie581
1 <none> contains
Calories581
Protein/g4.9
Fat/g45.18
Saturated fatty acids/g28.21
Carbohydrates/g41.61
Added sugar/g14.41
Roughage/g2.41
Cholesterol/mg128.86
Vitamin A/mg450.71
Vitamin D/μg0.96
Vitamin E/mg1.66
Vitamin B₁/mg0.22
Vitamin B₂/mg0.26
Niacin/mg2.94
Vitamin B₆/mg0.06
Folate/μg53.38
Pantothenic acid/mg0.55
Biotin/μg1.57
Vitamin B₁₂/μg0.14
Vitamin C/mg10.07
Potassium/mg152.41
Calcium/mg58.39
Magnesium/mg17.48
Iron/mg1.42
Iodine/μg9
Zinc/mg0.49

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 8 layered biscuits
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
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Preparation steps

Step 1/6
For the cookies: Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
Step 2/6
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.
Step 3/6
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line two large baking trays with non-stick baking paper.
Step 4/6
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.
Step 5/6
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.
Step 6/6
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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