Choc and Confit Citrus Biscuits

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Choc and Confit Citrus Biscuits
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
125
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie125 kcal(6 %)
Protein1.57 g(2 %)
Fat6.77 g(6 %)
Carbohydrates14.43 g(10 %)
Sugar added8.52 g(34 %)
Roughage0.39 g(1 %)
Vitamin A47.51 mg(5,939 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.01 mg(1 %)
Folate3.76 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.06 μg(0 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C0.11 mg(0 %)
Potassium15.65 mg(0 %)
Calcium7.59 mg(1 %)
Magnesium2.11 mg(1 %)
Iron0.48 mg(3 %)
Iodine3.64 μg(2 %)
Zinc0.05 mg(1 %)
Saturated fatty acids1.09 g
Cholesterol8.75 mg

Ingredients

for
20
Ingredients
½ cup Margarine (softened)
½ cup caster sugar
½ cup brown sugar
1 medium egg
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cocoa powder
½ cup Walnut (chopped)
3 tablespoons fresh ginger (chopped)
candied Orange peel
How healthy are the main ingredients?
MargarineWalnutgingereggsalt

Preparation steps

1.
Preheat the oven to 190°C | 375F | gas 5. Grease and line 2 baking trays with baking parchment.
2.
In a mixing bowl, beat the margarine and sugars until light fluffy using an electric hand whisk.
3.
Beat in the egg and vanilla extract before sifting in the flour, cocoa powder, bicarbonate of soda and salt. Mix again until smooth.
4.
Stir in the chopped walnuts, and chopped, preserved stem ginger.
5.
Take tablespoons of the dough and roll into balls before arranging them on the baking trays.
6.
Flatten a little before baking for 8-10 minutes, baking in batches until all the dough has been used up.
7.
Allow the cookies to cool on the baking trays for a couple of minutes ater you remove them from the oven. Then transfer to a wire rack to cool completely.
8.
Garnish with some of the candied orange peel before serving.
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