Butter Biscuits with Fruit

Name: Butter Biscuits with Fruit
Total time: 45 min
Yield: 24
Ingredients: 1.333 cups plain flour (sifted); plain flour (for dusting); 0.667 cup Margarine (softened); 0.333 cup caster sugar; 0.5 teaspoon vanilla extract; baking soda; 0.667 cup Raspberries; 0.667 cup Raspberry jam; lemons (juiced)

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Health Score:

2,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

Calories:

318

calories

Calories

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Nutritional values

1 cookie contains
(Percentage of daily recommendation)

Calorie	318 kcal	(15 %)
Protein	2.3 g	(2 %)
Fat	15.1 g	(13 %)
Carbohydrates	43.32 g	(29 %)
Sugar added	8.46 g	(34 %)
Roughage	0.67 g	(2 %)

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more nutritional values

Vitamin A	135.09 mg	(16,886 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.1 mg	(1 %)
Vitamin B₁	0.03 mg	(3 %)
Vitamin B₂	0.01 mg	(1 %)
Niacin	0.77 mg	(6 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	7.65 μg	(3 %)
Pantothenic acid	0.13 mg	(2 %)
Biotin	0.41 μg	(1 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	2.71 mg	(3 %)
Potassium	38.71 mg	(1 %)
Calcium	5.86 mg	(1 %)
Magnesium	6.94 mg	(2 %)
Iron	0.32 mg	(2 %)
Iodine	2.15 μg	(1 %)
Zinc	0.19 mg	(2 %)
Saturated fatty acids	2.73 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

Raspberry lemon

Ingredients

for

Ingredients: 1.333 cups
plain flour (sifted); plain flour (for dusting); ⅔ cup
Margarine (softened); 0.333 cup
caster sugar; ½ teaspoon
vanilla extract; baking soda; ⅔ cup
Raspberries; ⅔ cup
Raspberry jam; lemons (juiced)

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Preparation steps

Pre-heat the oven to 170°C | 325F | gas 3. Grease and line baking trays with parchment paper.

In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk.

Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes.

Roll the dough out on a lightly floured surface to 1cm thickness and cut shapes using a 5 cm diameter star-shaped cutter. Arrange on the baking trays spaced apart.

Bake for 15-20 minutes and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely.

Meanwhile, combine the raspberries, raspberry jam and lemon juice in a saucepan and cook gently for 3-4 minutes, stirring to soften the mixture, then remove when thick.

Place a small tablespoon of the mixture once cool in the centre of each cookie, flattening it a little.

Serve.