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Gluten Free Cranberry Heart Cookies

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Gluten Free Cranberry Heart Cookies
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
176
calories
Calories
0
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Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie176 kcal(8 %)
Protein0.87 g(1 %)
Fat7.69 g(7 %)
Carbohydrates25.39 g(17 %)
Sugar added1.22 g(5 %)
Roughage0 g(0 %)
Vitamin A65.98 mg(8,248 %)
Vitamin D0 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.03 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate1.38 μg(0 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0.88 mg(1 %)
Potassium10.04 mg(0 %)
Calcium4.59 mg(0 %)
Magnesium0.66 mg(0 %)
Iron0.05 mg(0 %)
Zinc0.02 mg(0 %)
Saturated fatty acids4.78 g
Cholesterol20.35 mg
Author of this recipe:

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

Preparation 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 180°C (160° fan) 350°F gas 4. Grease 12 x 6cm|2 1/2" loose-based deep heart tins.
3.
Roll out thedough 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.