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Chocolate, Nut and Fruit Biscuits

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Chocolate, Nut and Fruit Biscuits
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
362
calories
Calories
0
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Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie362 kcal(17 %)
Protein5.71 g(6 %)
Fat22.47 g(19 %)
Carbohydrates35.9 g(24 %)
Sugar added7.62 g(30 %)
Roughage0.96 g(3 %)
Vitamin A123.41 mg(15,426 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.05 mg(9 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.21 mg(18 %)
Vitamin B₆0.12 mg(9 %)
Folate42.89 μg(14 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C0.52 mg(1 %)
Potassium268.62 mg(7 %)
Calcium29.95 mg(3 %)
Magnesium44.01 mg(15 %)
Iron2.94 mg(20 %)
Iodine4.55 μg(2 %)
Zinc0.79 mg(10 %)
Saturated fatty acids11.39 g
Cholesterol46.02 mg
Author of this recipe:

Ingredients

for
40
Ingredients
2 cups
½ cup
cup
butter (chopped)
1
All purpose flour (for the work surface)
Plus
1 cup
Dark chocolate (for cooking)
1 cup
peeled, unsalted Pistachio (roughly chopped)
cup
mixed Dried Fruit (roughly chopped)

Preparation steps

1.
Pile the flour on the work surface and stir the sugar and in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead into a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
3.
Knead the pastry on a floured work surface and roll out approx. 0.4 cm thick. Cut out circles approx. 5 cm in diameter. Place on the prepared baking tray and bake for around 10 min.
4.
Remove from the oven and leave to cool on the baking paper.
5.
Melt the chocolate in a bain-marie. Remove from the heat and leave to cool slightly. Transfer into a freezer bag and cut off a tiny corner. Pipe lines of chocolate onto the biscuits and top with the nuts and fruit. Leave to dry.
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