Biscuits

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Biscuits
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Health Score:
Health Score
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
190
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie190 kcal(9 %)
Protein3.85 g(4 %)
Fat11.09 g(10 %)
Carbohydrates20.01 g(13 %)
Sugar added10.88 g(44 %)
Roughage0.7 g(2 %)
Vitamin A52.35 mg(6,544 %)
Vitamin D0.11 μg(1 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.64 mg(22 %)
Vitamin B₆0.05 mg(4 %)
Folate28.42 μg(9 %)
Pantothenic acid0.17 mg(3 %)
Biotin6.77 μg(15 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C0 mg(0 %)
Potassium76.68 mg(2 %)
Calcium13.63 mg(1 %)
Magnesium21.25 mg(7 %)
Iron0.63 mg(4 %)
Iodine3.33 μg(2 %)
Zinc0.36 mg(5 %)
Saturated fatty acids4.3 g
Cholesterol23.29 mg
Author of this recipe:
How healthy are the main ingredients?
Peanut butteregg

Ingredients

for
36
Ingredients
2 ½ cups
½ teaspoon
½ teaspoon
1 teaspoon
1 cup
unsalted butter (softened but still cool)
1 cup
1 cup
granulated sugar
1 cup
extra crunchy Peanut butter
2
large eggs
2 teaspoons
1 cup
salted, dry-roasted Peanuts (ground in a food processor to resemble bread crumbs; about 14 pulses)

Preparation steps

1.
Adjust the oven racks to the upper and lower middle positions. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2.
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
3.
Either by hand or with an electric mixer, beat the butter until creamy. Add the sugars, beat until fluffy, about 3 minutes with an electric mixer, stopping to scrape down the bowl as necessary. Beat in the peanut butter until fully incorporated, add the eggs, one at a time, and then add the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and stir gently until mixed.
4.
Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design.
5.
Bake until the cookies are puffed and slightly browned around the edges but not on top, 10 to 12 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. (The cookies will not look fully baked). Cool the cookies on the baking sheets until set, about 4 minutes, then transfer to a wire rack with a wide metal spatula to cool.
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