(Percentage of daily recommendation)
|Calorie||1,381 kcal||(66 %)|
|Protein||8.09 g||(8 %)|
|Fat||135.38 g||(117 %)|
|Carbohydrates||38.96 g||(26 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||189.81 mg||(23,726 %)|
|Vitamin D||0.67 μg||(3 %)|
|Vitamin E||0.59 mg||(5 %)|
|Vitamin B₁||0.17 mg||(17 %)|
|Vitamin B₂||0.21 mg||(19 %)|
|Niacin||1.68 mg||(14 %)|
|Vitamin B₆||0.02 mg||(1 %)|
|Folate||3.3 μg||(1 %)|
|Pantothenic acid||0.22 mg||(4 %)|
|Vitamin B₁₂||0.28 μg||(9 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||216.12 mg||(5 %)|
|Calcium||231.72 mg||(23 %)|
|Magnesium||6.28 mg||(2 %)|
|Iron||1.96 mg||(13 %)|
|Zinc||0.22 mg||(3 %)|
|Saturated fatty acids||55 g|
Mix the flour, salt, baking powder and baking soda. Quickly knead in the vegetable fat. Mix in the cold butter. Cover and chill for about 15 minutes.
Grease the baking sheet with cooking spray. Preheat the oven to 220°C (approximately 425°F).
Pour the buttermilk into the flour mixture. Loosely mix the ingredients together. With floured hands, form a ball and place on a lightly floured surface. Let sit for a few minutes. Roll the dough into a thin rectangle. Fold 1/3 of the dough over and repeat with the other third. Roll out the dough and repeat the folding process.
This will create a light and fluffy pastry.
Cut out circles (with a jar, about 7 cm in diameter) and place on the baking sheet. Coat with melted butter. Bake for about 15 minutes, until golden brown.
Cool for about 10 minutes and serve.