Lemon Heart Cookies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
366
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 kcal | (17 %) | ||
| Protein | 4.41 g | (5 %) | ||
| Fat | 20.85 g | (18 %) | ||
| Carbohydrates | 41.98 g | (28 %) | ||
| Sugar added | 19.33 g | (77 %) | ||
| Roughage | 0.75 g | (3 %) |
more nutritional values
| Vitamin A | 150.15 mg | (18,769 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 2.56 mg | (21 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.56 mg | (13 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 38.71 μg | (13 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.19 μg | (0 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 25.37 mg | (1 %) | ||
| Calcium | 22.67 mg | (2 %) | ||
| Magnesium | 23.04 mg | (8 %) | ||
| Iron | 1.15 mg | (8 %) | ||
| Iodine | 5.19 μg | (3 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 10.83 g | |||
| Cholesterol | 68.49 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
35
- For the dough
- 1 ¾ cups
- ⅔ cup
- 1 cup
sugar (scant)
- ½
Vanilla pod (seeds only)
- 1
- 1 cup
butter (scant)
- You will also need
-
All purpose flour (for the work surface)
- 4 ½ ounces
Lemon curd (from a jar)
- 3 tablespoons
powdered sugar (for dusting)
Preparation steps
1.
Mix the flour with the almonds, sugar, vanilla seeds and a pinch of salt. Make a mound on the work surface and make a well in the centre. Break the egg into the well. Distribute flakes of butter around the edge of the well, and knead the ingredients together quickly by hand to form a smooth dough. Shape the dough into a ball, wrap it in cling film and chill it in the refrigerator for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
3.
Roll the dough out on a floured work surface to a thickness of 3 mm and cut out heart shapes. Cut a small heart out of the centre of half of the hearts and discard.
4.
Place the hearts on the baking tray and bake for 10 minutes. Remove and cool on a wire rack.
5.
Spread a little lemon curd on the hearts without a hole in the middle and top with a matching piece with a hole in. Serve dusted with icing sugar.
Current Recipe Search
