(Percentage of daily recommendation)
|Calorie||714 kcal||(34 %)|
|Protein||12.77 g||(13 %)|
|Fat||32.67 g||(28 %)|
|Carbohydrates||95.85 g||(64 %)|
|Sugar added||37.42 g||(150 %)|
|Roughage||0.25 g||(1 %)|
|Vitamin A||294.41 mg||(36,801 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||1.97 mg||(16 %)|
|Vitamin B₁||0.23 mg||(23 %)|
|Vitamin B₂||0.29 mg||(26 %)|
|Niacin||2.28 mg||(19 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||10.11 μg||(3 %)|
|Pantothenic acid||0.05 mg||(1 %)|
|Biotin||0.58 μg||(1 %)|
|Vitamin B₁₂||0.35 μg||(12 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||246.81 mg||(6 %)|
|Calcium||60.24 mg||(6 %)|
|Magnesium||1.68 mg||(1 %)|
|Iron||3.18 mg||(21 %)|
|Iodine||17.79 μg||(9 %)|
|Zinc||0.04 mg||(1 %)|
|Saturated fatty acids||19.15 g|
Combine flour, sugar and salt in a bowl, create a well in the center and add pieces of butter and egg. Combine with a pastry cutter and quickly knead into a smooth dough. Divide dough in half and knead cocoa powder into one-half. Wrap each portion of dough in plastic wrap and chill for at least 30 minutes.
Roll out dough to about 1 cm (approximately 1/3 inch) thick. Slice into strips, about 1 cm (approximately 1/3 inch) wide. Arrange dark and light strips into a checkerboard pattern and brush with egg whites. Cover and chill.
Roll up dough, cover and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Slice dough into 1 cm (approximately 1/3 inch) thick pieces. Place on a baking sheet lined with parchment paper and bake for about 12 minutes. Remove, let cool and serve.