Biscuit and Berry Stacks
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 581 kcal | (28 %) | ||
| Protein | 4.9 g | (5 %) | ||
| Fat | 45.18 g | (39 %) | ||
| Carbohydrates | 41.61 g | (28 %) | ||
| Sugar added | 14.41 g | (58 %) | ||
| Roughage | 2.41 g | (8 %) |
more nutritional values
| Vitamin A | 450.71 mg | (56,339 %) | ||
| Vitamin D | 0.96 μg | (5 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.94 mg | (25 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 53.38 μg | (18 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 10.07 mg | (11 %) | ||
| Potassium | 152.41 mg | (4 %) | ||
| Calcium | 58.39 mg | (6 %) | ||
| Magnesium | 17.48 mg | (6 %) | ||
| Iron | 1.42 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 28.21 g | |||
| Cholesterol | 128.86 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the cookies
- 1 cup unsalted butter
- ½ cup superfine caster sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- For the filling
- 2 cups cream (48% fat)
- 2 tablespoons powdered sugar
- 1 ⅔ cups Raspberries
- 1 ⅔ cups Blueberries
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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