Checkerboard Biscuits
(0 votes)
(0 votes)
Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 12 min.
Ready in
Calories:
260
calories
Calories
Nutritional values
1 cookie contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 kcal | (12 %) | ||
| Protein | 3.11 g | (3 %) | ||
| Fat | 16.08 g | (14 %) | ||
| Carbohydrates | 25.94 g | (17 %) | ||
| Sugar added | 8.71 g | (35 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 147.63 mg | (18,454 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.56 mg | (5 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 43.38 μg | (14 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 1.67 μg | (4 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 0.02 mg | (0 %) | ||
| Potassium | 33.17 mg | (1 %) | ||
| Calcium | 13.16 mg | (1 %) | ||
| Magnesium | 5.59 mg | (2 %) | ||
| Iron | 1.43 mg | (10 %) | ||
| Iodine | 4.82 μg | (2 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Cholesterol | 76.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
35
- Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- ⅞ cup butter
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 tablespoons cocoa powder
- 2 tablespoons cream
- all-purpose flour (for the work surface)
How healthy are the main ingredients?
sugarPreparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Mix together the flour, sugar, butter, vanilla extract and the egg yolks and knead into a smooth pastry. Split the pastry in half and mix one half with the cocoa and the cream. Wrap both types of pastry in cling film and chilli for at least 2 hour in the fridge.
3.
Roll out the pastry approx. 1.5 cm on a floured work surface. Cut into strips approx. 1 cm wide and place one dark and one light strip next to each other. Place another dark and another light strip on top of the first two in a Jenga-style pattern and continue like this until all strips are used up. Press the strips down firmly and shape into a rough square/cube. If necessary brush the sides with a little water so that the strips stick together better. Cut off any excess, wrap in cling film and chill for another 30 min.
4.
Cut the pastry into thin slices approx. 3 mm wide and place on the prepared baking tray. Bake for 10-12 until golden brown. Carefully remove from the oven and leave to cool.
