(Percentage of daily recommendation)
|Calorie||391 kcal||(19 %)|
|Protein||4.75 g||(5 %)|
|Fat||17.25 g||(15 %)|
|Carbohydrates||56.56 g||(38 %)|
|Sugar added||24.9 g||(100 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||154.36 mg||(19,295 %)|
|Vitamin D||0.18 μg||(1 %)|
|Vitamin E||0.91 mg||(8 %)|
|Vitamin B₁||0.09 mg||(9 %)|
|Vitamin B₂||0.11 mg||(10 %)|
|Niacin||0.86 mg||(7 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||4.16 μg||(1 %)|
|Pantothenic acid||0.02 mg||(0 %)|
|Vitamin B₁₂||0.15 μg||(5 %)|
|Vitamin C||0.76 mg||(1 %)|
|Potassium||100.9 mg||(3 %)|
|Calcium||25.85 mg||(3 %)|
|Magnesium||0.89 mg||(0 %)|
|Iron||1.19 mg||(8 %)|
|Iodine||5.33 μg||(3 %)|
|Zinc||0.02 mg||(0 %)|
|Saturated fatty acids||10.29 g|
For the dough. mix the flour with the sugar and a pinch of salt, and pile up on the work surface. Make a well in the center of the flour, add the beaten egg into it, and distribute the butter in small pieces around. Knead to a smooth dough using your hands, shape the dough into a ball and wrap in plastic wrap. Let the dough rest
for 30 minutes in the refrigerator.
Roll the dough on a work surface sprinkled with sugar into 4 mm thin and cut out heart-shaped cookies from it. Cut out little hearts from the center in half of the cookies.
Place all the cookies on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 8-10 minutes until light golden.
Remove the tray from the oven, allow the cookies to cool and remove along with the baking paper from the tray.
For the glaze, mix the powdered sugar with the raspberry juice to form a thick glaze.
Heat the raspberry jelly slightly and brush the whole cookies with it. Top with the cookie with a heart-cut and let dry. Coat the sandwiched cookies with the glaze and let dry again.