Candied Peel and Nut Cookies

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Candied Peel and Nut Cookies
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
538
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie538 kcal(26 %)
Protein8.68 g(9 %)
Fat29.67 g(26 %)
Carbohydrates61.91 g(41 %)
Sugar added12.7 g(51 %)
Roughage2.47 g(8 %)
Vitamin A183.09 mg(22,886 %)
Vitamin D0.25 μg(1 %)
Vitamin E4.17 mg(35 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.32 mg(29 %)
Niacin3.66 mg(31 %)
Vitamin B₆0.16 mg(11 %)
Folate72.16 μg(24 %)
Pantothenic acid0.24 mg(4 %)
Biotin7.73 μg(17 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C0.96 mg(1 %)
Potassium239.82 mg(6 %)
Calcium191.65 mg(19 %)
Magnesium50.8 mg(17 %)
Iron2.76 mg(18 %)
Iodine7.58 μg(4 %)
Zinc0.85 mg(11 %)
Saturated fatty acids12.16 g
Cholesterol68.35 mg

Ingredients

for
24
Ingredients
¾ cup unsalted butter
½ cup superfine caster sugar
1 egg (beaten)
1 ¾ cups self-rising flour (sifted)
1 cup finely chopped Candied fruit (heaped)
¾ cup chopped Pistachio
cup chopped almonds
How healthy are the main ingredients?
almondPistachioegg

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy, then beat in the egg.
3.
Gently stir in the flour until incorporated. Stir in the candied peel and nuts.
4.
Drop spoonfuls of the mixture, slightly apart, onto the baking trays and bake for 12-15 minutes until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.