Cocoa Butter Cookie Slices
(0 votes)
(0 votes)
Health Score:
44 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
201
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- Ingredients
- ¾ cup butter (softened)
- ½ cup caster sugar
- 2 cups all-purpose flour
- 2 Tbsps cocoa powder (sieved)
- 3 ½ ozs plain Dark chocolate (finely chopped)
Preparation
Kitchen utensils
1 Pot, 1 Non-stick pan, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spoon, 1 Spaetzle maker, 1 Fine grater, 1 Slotted spatula
Preparation steps
1.
Put the butter and sugar into a bowl and beat together until creamy. Stir in the flour, cocoa and chopped chocolate. Mix well with a spoon and then use your hands to bring the dough together.
2.
Roll out thinly on a sheet of baking parchment to a circle about 20cm in diameter. Slide onto a baking tray and then chill for 30 minutes.
3.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Bake the shortbread for 10–12 minutes.
4.
Remove from the oven and using a sharp knife cut into thin wedges. Leave to cool completely before separating the segments.
