Orange Cream Cookies
(Percentage of daily recommendation)
|Calorie||1,108 kcal||(53 %)|
|Protein||9.51 g||(10 %)|
|Fat||77.13 g||(66 %)|
|Carbohydrates||99.46 g||(66 %)|
|Sugar added||32.14 g||(129 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||653.44 mg||(81,680 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.17 mg||(18 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.19 mg||(17 %)|
|Niacin||1.95 mg||(16 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||2.81 μg||(1 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Vitamin B₁₂||0.16 μg||(5 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||218.71 mg||(5 %)|
|Calcium||66.53 mg||(7 %)|
|Magnesium||2.44 mg||(1 %)|
|Iron||2.46 mg||(16 %)|
|Zinc||0.1 mg||(1 %)|
|Saturated fatty acids||47.34 g|
For the dough, beat the butter with the sugar until creamy. Mix the flour with the starch and stir along with the orange flavor into the butter mixture. 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 out the dough on a floured work surface to 5 mm thick and cut out round cookies (about 4 cm diameter) (approximately 1½ inches diameter).
Place the cookies on a baking tray lined with baking paper. Press the cookies with a fork to make patterns and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 15 minutes.
Remove the tray from the oven, allow the cookies to cool and remove the baking paper from the tray.
For the cream, mix the butter with the icing sugar and orange flavor until creamy.
Brush half of the cookies with the cream and cover with another cookie. Press lightly and roll in colored sugar.