Chocolate Raisin Shortbread
(0 votes)
(0 votes)
Health Score:
38 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
32
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 32 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 24 mg | (1 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
90
- Ingredients
- 250 grams Pastry flour
- 10 grams cocoa powder
- 1 generous pinch Baking powder
- 125 grams sugar
- 1 packet Vanilla sugar
- 100 grams Margarine (or butter)
- 1 egg
- 125 grams Rum raisin
- 50 grams blanched almonds
Preparation steps
1.
Combine the flour, cocoa powder and baking powder, make a well in the center, add the sugar and vanilla sugar, sprinkle the chopped butter around the edges and place the whisked egg in the center. With a butter knife, chop the ingredients together until crumbly then quickly knead until smooth. Knead in the rum raisins and almonds.
2.
Divide dough into 2 portions then shape each into a 30 cm (approximately 12-inch) log. Square off the sides to make a large rectangle, wrap in plastic wrap and chill for at least 5 hours. Cut into 0.5 cm (approximately 1/4 inch) thick slices and arrange on a baking sheet lined with parchment paper. Bake in a preheated oven at 150°C (approximately 300°F) for 15 minutes. Let the cookies cool on a wire rack.
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