Gluten Free Cranberry Heart Cookies
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
176
calories
Calories
Healthy, because
Even smarter
Nutritional values
These delicious cookies don't contain gluten, making them a perfect dessert for those with celiacs disease.
If you want, you can replace the cranberries with whatever dried fruits you prefer.
1 cookie contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 kcal | (8 %) | ||
| Protein | 0.87 g | (1 %) | ||
| Fat | 7.69 g | (7 %) | ||
| Carbohydrates | 25.39 g | (17 %) | ||
| Sugar added | 1.22 g | (5 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 65.98 mg | (8,248 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.03 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1.38 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.88 mg | (1 %) | ||
| Potassium | 10.04 mg | (0 %) | ||
| Calcium | 4.59 mg | (0 %) | ||
| Magnesium | 0.66 mg | (0 %) | ||
| Iron | 0.05 mg | (0 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 4.78 g | |||
| Cholesterol | 20.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 ¼ cups
gluten-free all purpose flour (plus extra for dusting)
- 2 tablespoons
- 1 pinch
- ½ cup
butter (heaped)
- 5 tablespoons
- 6 tablespoons
gluten-free cranberry Jam
How healthy are the main ingredients?
saltPreparation steps
1.
Mix the flour with the sugar and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the water and quickly combine to form a dough. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 350°. Grease 2 1/2" loose-based deep heart tins.
3.
Roll out the dough on a floured surface and line the tins. Chill for 10 minutes.
4.
Line the dough cases with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes until the base is dry. Remove the paper and beans and fill the tarts with jam.
5.
Bake for a further 8 minutes. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
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