Butter Biscuits with Fruit
(0 votes)
(0 votes)
Health Score:
3,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 cookie contains
(Percentage of daily recommendation)
(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 %) |
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
Ingredients
for
24
- 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)
Preparation steps
1.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line baking trays with parchment paper.
2.
In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk.
3.
Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes.
4.
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.
5.
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.
6.
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.
7.
Place a small tablespoon of the mixture once cool in the centre of each cookie, flattening it a little.
8.
Serve.
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