Golden Biscuit Rounds
(0 votes)
(0 votes)
Health Score:
4,3 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 kcal | (12 %) | ||
| Protein | 2.8 g | (3 %) | ||
| Fat | 14.58 g | (13 %) | ||
| Carbohydrates | 25.77 g | (17 %) | ||
| Sugar added | 7.62 g | (30 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 127.36 mg | (15,920 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.49 mg | (4 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.98 mg | (17 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 45.22 μg | (15 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.86 μg | (2 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 31.3 mg | (1 %) | ||
| Calcium | 9.63 mg | (1 %) | ||
| Magnesium | 5.71 mg | (2 %) | ||
| Iron | 1.15 mg | (8 %) | ||
| Iodine | 1.94 μg | (1 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 8.85 g | |||
| Cholesterol | 53.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 2 ½ cups all-purpose flour
- 1 pinch salt
- 1 cup butter (softened)
- 1 egg yolk
- ½ cup superfine caster sugar
- 1 teaspoon vanilla extract (or 1 lemon, finely grated zest)
How healthy are the main ingredients?
saltPreparation steps
1.
Sieve the flour and salt into a bowl. Set aside.
2.
Cream the butter and sugar until pale and creamy. Whisk in the egg yolk and vanilla or lemon flavouring, then work in the flour a little at a time.
3.
Bring the dough together into a ball, wrap in clingfilm and refrigerate for 1 hour.
4.
Preheat the oven to 180°C | 350F | gas 4.
5.
Roll the dough out on a floured surface to about 3 mm thickness. Cut out with your preferred cookie cutter shapes, or simply stamp out circles and place on lined baking sheets.
6.
Bake for about 15 minutes until pale gold. Transfer to a wire rack to cool.
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